Rasmalai - Bengali Sweet Dish

    When milk packets get stocked for various reasons, that only gives us opportunity to excuse ourselves and make milk sweets and delicacies at home, is it not. This time I made up my mind to do rasmalai. Not an easy recipe in terms of time and effort it takes. Esp when you resolve to make it 100% homemade. But this time I gathered up my mind to get it done.

    Making Rasmalai involves two major steps.

First you make rasgullas which are ready to serve and eat.
Second, you use some of those rasgullas to go further and make rasmalai.

Since I have shared the recipe for rasgulla already, this recipe will go straight to the second step.

Ingredients:

           Fat cream Milk - 1 litre
           Sugar - 2 Cups

           Ready to eat Rasgulla balls- 10 to 15 of them ( or as per quantity you want to make)
           Almonds, Pista, Cashew, Raisins - Boiled and blanched.
           Few Almonds, Pista grated for garnishing
           Saffron strands few for garnishing - Optional       

Way to go

•    Take a kadai and boil milk for 10 mts. Make sure you constantly watch else milk will spil over. So occasional turn the flame to low and keep stirring to avoid milk sticking to bottom once it starts forming malai. 
•    After 10 mts or when you start seeing milk reducing in quantity, add the two cups of sugar and stir to desolve.
•    Keep boiling and stirring until milk reduces to half the quantity. But make sure it is still in pourable consistency. 
• Take the Rasgulla balls and gently squeeze out the sugar syrup without breaking them. 
•   Now add the blanched dry fruits and the rasgulla balls to the thickened milk and boil for some two minutes in low flame. 
• Turn off the flame and cool it to room temperature.

 

•  Now refrigerate for a day and serve it chilled once ready. While serving garnish with grated dry fruits and saffron strands. 
• Enjoy the Yummiest Bengali Sweet that too home made.