Rasmalai is another popular Bengali dessert which consists of soft, spongy cottage cheese balls immersed in sweet, chilled thickened milk. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in delicious, flavorful milk instead.
For me, rasmalai is the ultimate and the best dessert in the world. I remember, during childhood, mum would sometimes purchase large quantities of rasmalai from the sweet-shop for her kitty-party or get-together with friends and would put a lock on the refrigerator at night because she knew that I would sneak into the kitchen to polish off my favourite dessert!
Interestingly, I have seen only a few instances of rasmalai ever being made at home while growing up in India and never once at my own home. This dessert is almost always store-brought and thus, I had never dreamed that I would ever attempt making it at home. Living so faraway from India, me and hubby often yearn to eat authentic Indian delicacies and thus, I thought of giving this a try few days ago. I was amazed at how easy it was and how good it turned out to be.
If you ask me, saffron is the key ingredient here to get that patently nostalgic taste and flavor of Indian rasmalai that we are so fond of. There is a bit of technique involved in making the rasgullas but you can always use store-bought rasgullas to make this process easy.
So, without much ado, give this recipe a go and enjoy guys!
-10-12 Rasgullas (Home-made or store-brought. Refer to the previous recipe on my blog to make Rasgullas at home)
-1 ltr of whole full fat milk
-Sugar to taste
-1/2 tsp cardamom powder
-2 tbsp almonds and pistachios
-5-6 strands of saffron (kesar)
-Chop the pistachios and almonds and soak in around half cup of hot water to blanch for 15 mins. After that, drain and keep aside.
-Bring the milk to a boil in a heavy bottomed pan and then, lower the flame to keep on simmer until the milk reduces to half its quantity. This will take around 20 mins. Make sure to frequently stir the milk to avoid it burning at the bottom of the pan.
-Take around 2-3 tablespoons of this boiling milk into a bowl and put your saffron strands in it. Mix till the milk gets a nice orangish color. Keep aside.
-Meanwhile, add the sugar to the main milk. Taste and adjust according to your taste. I put almost 3 tablespoons of sugar in my Rasmalai.
-Next, take a Rasgulla ball in your hand and gently squeeze it between both your palms to get rid of excess syrup. Be careful so as to not apply too much pressure or it will break. Put it carefully into the simmering milk. Repeat with all the Rasgullas.
-Finally, add the saffron milk, cardamom powder and your blanched almonds and pistachios to the rasmalai. Give it a final mix. Switch off the gas and keep it to cool.
-Serve the Rasmalai chilled and garnish with some unblanched pitachios and almonds. Enjoy!