Difficulty: Easy, Cook Time: 50 mins, Core Ingredient: Rasgullas, Servings: 5-6, Calories: 180
Description: Delicious round balls of curd milk dipped and soaked in delicious fragrant sweet milk, this dish is the perfect light dessert on every desi spread!
12 to 15 Rasgullas,Â homemadeÂ or store brought ones
4 cups Whole Full Fat Cow Milk
4 to 5 tbsp. Sugar or add as required
10 to 12 tbsp. Almonds, blanched
10 to 12 Unsalted Pistachios, blanched
Â˝ cup water for blanching the Almonds & Pistachios
Â˝ tsp. Cardamom Powder
1 to 2 tsp. Rose Water or Kewra water
8 to 10 Saffron Strands
a few Saffron Strands for garnish
Boil Â˝ cup water. Then add almonds & pistachios. Cover and keep aside for 30 to 40 minutes. After 30 minutes, peel the almonds, pistachios and slice them. Keep aside. When the almonds are blanching, take 4 cups of milk in a thick bottomed pan or kadai. Bring the milk to a boil on medium flame. Whilst the milk is coming to a boil, take 2 tbsp. milk from the pan in a small bowl. Let this milk become warm and add crushed saffron strands. Stir and keep aside.
Once the milk has come to a boil, then lower the flame and simmer the milk. Collect the floating cream on the sides. Continue to cook this way till the milk is reduced to half.
Keep on collecting the cream which floats on the top and move it to the sides. Keep on stirring the milk at intervals so that the milk does not get scorched at the bottom. Add sugar and stir well so that the sugar dissolves. Add cardamom powder. Add the sliced almonds & pistachios. Reserve a few almonds & pistachios for garnishing. Add the saffron dissolved milk. Stir again. Keep simmering the reduced milk at a low flame.
Meanwhile take each rasgulla and with a spatula apply pressure, so the excess sugar syrup is removed from it. You can also press the rasgulla in your palms but be gentle so to not break them from pressure. Do this with all the rasgullas. Place the rasgullas in the simmering milk and simmer for 3 to 4 minutes. Switch off the flame and add 1 tsp. rose water or kewra water.
Stir gently. Cover and let the ras malai come to a room temperature. Then chill and serve the ras malai garnished with some sliced almonds or pistachios and saffron strands.
Serve ras malai.
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