Rasmalai Recipe with step by step photos. Rasmalai is a rich and creamy Bengali sweet made from Rasgulla and Rabri .It is very rich and full of delicious nuts. Though it may look complicated. It is very easy to prepare in home. Now let’s see how to prepare Rasmalai.
Similar Recipes:
- Rasgulla
- Khoya Peda | Mawa Peda
- Rabdi / Rabri
Rasmalai Recipe
|
Recipe Cuisine: Indian | Recipe Category : Desserts
Prep Time: 5 mins| Cook Time : 30 mins |Serves: 4|Author :Sharmila Kingsly Ingredients:
 Rasgulla - 10 Full fat milk – 1 litre or 4 cups
Condensed Milk – ⅓ cup
Saffron – few strands
Nuts – Almonds or pistachios cut lengthwise
Cashew/ raisins or any nuts to garnish
Method :
1. Squeeze out the excess sugar syrup from the rasgullas by pressing it in between two ladles.
2. In a sauce pan add in the milk bring it to boil and continue to cook till it is reduced to half of its quantity. Add in the Condensed milk and Saffron strands and mix well.
3. Collect the malai layers in the sides and continue cooking till it becomes creamy next add in the nuts and rasgullas and switch off the flame. Chill it for 2 hours and then serve.
Notes:
· You can also add sugar instead of condensed milk but condensed milk makes the rabri creamier.
· Rasmalai tastes good when served chilled.
|
Step by step Method with pictures:
1. Squeeze out the excess sugar syrup from the rasgullas by pressing it in between two ladles.
2. In a sauce pan add in the milk bring it to boil and continue to cook till it is reduced to half of its quantity. Add in the Condensed milk and Saffron strands and mix well.
3. Collect the malai layers in the sides and continue cooking till it becomes creamy next add in the nuts and rasgullas and switch off the flame. Chill it for 2 hours and then serve
Serve chilled J
Leave a Reply