I learnt this recipe from my sister-in-law,she made this for us when we visited her house for the first time... When I came newly to Singapore,I don't even know the ABCs of cooking. And when we stayed at her place for few days,I got impressed by her style of cooking and the ease with which she does,she never complicates anything and always keeps her cool how much ever work load she has! I have learnt so many easy yet yummy recipes from her. My apple custard post is the one I learnt from her. So this is also such recipe,you can make it to impress your guests! Still I have rasgullas at home,so I used the instant,ready made rasgullas and made this rasmalai. Haldiram�s works the best,though I used another one this time�
Ingredients Rasgullas(Haldirams or any ready made) 1 tin (5-7 nos.) Milk 2 & 1/2 cups Evaporated filled milk 1/4 cup Sugar 1/4 cup(add more if you want) Saffron A pinch Cashew nut 6-8 nos. Pistachios 5-6 nos Elachi powder; 2 pinches Ghee 1 tsp
Method Warm 2 tablespoons of milk and crush the saffron to it and keep it soaked till needed. Take an heavy bottomed/non-stick vessel, grease the bottom of the pan with few drops of ghee.(this is to prevent burning of milk at the bottom) Boil milk for 20-30 minutes in very low flame. Keep stirring now and then. When the volume reduces almost half,add the saffron soaked in the milk,evaporated filled milk and boil for 2 more minut Chop the nuts and fry it in ghee till golden brown and add it to the milk too,add the sugar and simmer for few minutes. (Is this is called rabri/rabdi)?. Squeeze the sugar syrup from the rasgullas,take care you don't squeeze the rasgullas hardly(this will make the rasgulla break),just squeeze it gently. Add it to the milk when it is still hot. Let it get soaked. After cooled down,refrigerate and serve cold. Thick boiled milk with the caramelized smell of the evaporated milk + the saffron when combines, is the meaning of divine smell! Delicious!! The rasgullas dunked becomes soft and combines well with the rabri! Notes: Do not add more than the mentioned evaporated milk as it will turn the rabri look ugly in colour. Also too much of saffron will spoil the taste,make sure you add just a few strands. Keep refrigerated and tastes best when served cold�.
