Name: Rasmalai Recipe
Prep time: 5 min
Cook time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 15 Rasgulla; 4 cups whole milk; 5 tbsp sugar; 12 almonds; 12 pistachios; ½ cup water; ½ tsp cardamom powder; 2 tsp rose water; 10 saffron strands

How To Make Rasmalai

End your meals on a high note with this Rasmalai recipe. A Bengali treat made with sweetened balls soaked in thickened milk and spiced with cardamom and saffron for a creamy and melt-in-your-mouth dessert.

Prep: 5 mins

Cook: 45 mins

Total: 50 mins

Serves:

Ingredients

15 Rasgulla, homemade or store brought
4 cups whole milk
5 tbsp sugar, or more to taste
12 almonds, unsalted, blanched
12 pistachios, unsalted, blanched
½ cup water, for blanching the almonds and pistachios
½ tsp cardamom powder
2 tsp rose water, or kewra water (pandanus water)
10 saffron strands, plus more for garnish

Instructions

To Prepare:

In a pot, boil almonds and pistachios in ½ cup water. Cover and set aside for 30 to 40 minutes.
Peel almonds and pistachios and slice them finely. Set aside.

To Make Rabdi:

Pour milk into a thick bottomed pan or kadai. Bring the milk to a boil on medium heat while stirring frequently.
Set aside 2 tablespoons of milk in a small bowl. Keep the milk warm and stir in crushed saffron strands. Set aside.
Once the milk in the pot comes to a boil, lower the heat for a slow simmer. Move the floating clotted cream (malai) to the sides. Continue to simmer the milk until it's reduced to half.
Keep collecting the cream that floats to the top and move it to the sides. Also, stir milk at intervals to prevent burning at the bottom.
Add sugar and stir until dissolved. Then add cardamom powder, almonds, and pistachios. Reserve a few slices of almonds and pistachios for garnishing. Pour in the saffron infused milk. Stir and keep simmering at low heat.

To Make Rasmalai:

To make rasmalai it will need 12 to 15 rasgulla. Either store bought or home made is fine.
Press each rasgulla with a spatula and apply pressure to remove excess sugar. Palms can also be used to apply gentle pressure, being careful not to break them. Repeat with the rest of the rasgullas.
Add rasgulla in the pot of milk and simmer for 2 to 3 minutes on a low heat. Turn heat off and pour rose water or kewra water (pandanus water). Stir gently, cover, and let rasmalai come to room temperature.
Transfer rasmalai to a covered container and chill in the refrigerator. To serve, garnish with sliced almonds and pistachios. Top with a few saffron strands. Can also be served warm or at room temperature.

Nutrition