RASMALAI - Stepwise Recipe

New Year  is just a few hours away and I decided to post a sweet duo to mark the new beginning of the year. I wish my readers a very very happy and prosperous New Year and let year 2014 bring us all luck, joy and success.

Rasmalai is a milk based dessert  prepared mainly out of dough made out of Milk powder and is said to have originated from Orissa. It is equally popular in Pakistan. The word "Rash" in Urdu means juicy and "Malai" means cream.

I had bookmarked the recipe from Sailus Kitchen and tried it when I had been to India. My family members loved it and I trust you all will. If you are planning for a New Year's party at home, then Rosgolla/ Rasmalai is a good choice to treat your guests. Go ahead and read the recipe.

Preparation  and Cooking Time : 2 and 1/2 hrs    

INGREDIENTS

Rosgollas ........................................ 12 at room temperature
Milk ................................................. 3/4 liter
Sugar Syrup ..................................... 1/2 cup ( from the Rosgolla)
Condensed Milk .............................. 4 tbsp
Nut mixture ..................................... 3 tbsp (Made from crushed pistachios and cahew nuts)
Cardamom powder .......................... 1/2 tsp
Saffron strands ................................. a few ( soaked in 4 tbsp of milk)

METHOD

• Boil milk in a thick bottomed vessel and cook till the milk starts to thicken. Now add the sugar syrup and condensed milk and cook further. This process roughly takes 30 to 35 mins.

• Add the Nut mixture, saffron strands and cardamom powder to the thickened mixture. Reserve half of the mixture for topping. Add the cardamom powder and cook under simmered flame.

• Gently  squeeze out excess sugar syrup from the Rosgollas and drop them one by one into the boiling milk and cook for 5 to 10 minutes and switch off the flame.
• Cool, refrigerate and serve chilled topped with nuts. 

•  Now clap you hands for the Rasmalai.... Slurp!!!! Slurp !!! Enjoy.

 HAPPY NEW YEAR 2014.......

NOTES

• Preparing Rosgolla and Rasmalai on the same day can be a time consuming process. So prepare the Rosgollas a day before if you are hosting a party.
• You could also serve both the sweets to your guests. Ensure to double the quantity of milk to make more Rosgollas. But check before adding the sugar syrup while preparing Rasmalais as it could become too sweet.