Rasmalai

Ingredients:

Rasagullas                         --     15 nos
Whole Milk                        --     4 cups
Sugar                                   --     to taste, approximately ½ cup
Saffron                                --     a pinch
Cardamom Powder       --    ¼ tsp
Pistachios & Almonds  --     2 Tbsp, roughly chopped

Preparation of Rasmalai:

Boil 4 cups milk  in a pan. The milk needs to be reduced to half the quantity so once it comes to a boil, keep the flame low stir occasionally.  Grind saffron with a small amount of sugar and add it to the milk while boiling.

       

Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.

        

Squeeze the rasagullas out of the sugar syrup and keep in a serving dish.

Pour the prepared reduced milk over the rasagullas and chill in the refrigerator.

      

Garnish with chopped nuts. Serve chilled.

Recipe Courtesy: Show me the curry