Have you noticed that I haven’t posted that many recipes of Indian desserts/sweets here? Well, I’ve posted a number of Payasam/Kheer recipes and a Gajar (carrot) Halwa recipe and my Indian dessert recipe collection ends there. I’m not sure why I haven’t tried any major Indian desserts. Somehow I’ve associated it with too much of work and too much of ghee. I may be completely wrong, but I didnt bother to prove it otherwise.
Then this Rasmalai happened! We had this first at one of our friends, Abishek & Simi’s place. Jose fell head over heels in love with this one! Ever since he had that Rasmalai, he has been asking me to make it for him. Well, the loving wife that I am, it only took 3 years for me to grant his wish ;) The other day, when I was feeling all lovey dovey and wanted to surprise my husband (well there was a secret agenda of getting some things done on the site ;)) I decided to make this and that too under expert supervision. So I called up Simi and checked whether she was free. Luckily it was her day off from work, so I packed up everything and landed at her place. We had a fun time cooking, eating, gossipping and discussing about food. She is a major foodie and loves to experiment new stuff, all in all I had a gala time :) Thank you Simi for the recipe and for your time!
I’ve used Haldiram’s tinned Rasgullas for making Rasmalai. Though I’ve a bit of patience when it comes to cooking, I dont have that extra bit of it in me to make this from scratch ;) Ok, I need to tell you something. In the intro of most of my recipes, I usually tell you its easy and quick, but there is a slight modification for this one. It’s easy, but not quick! You need to reduce the milk to almost half the qty and it will take around 1- 1.5 hours, if it’s done on low flame! Ideally, it has to be done on low flame, otherwise, it may get burnt too, you dont want your Rasmali to look like it’s caramelised, right? I can assure you one thing, making this is time well spent and you will not regret. That deal sounds good, right?
Btw, I had posted a Rasmalai recipe long time. But it wasnt the real deal, so I deleted that and adding this new one.
Here is the recipe…
Soak saffron in hot milk. Soak the pistachios and almonds in hot water to blanche them.
Heat milk in a deep and wide pan. Bring it to a boil.
Cook it on low flame till it reduces to half the quantity. Add saffron milk and sugar and stir.
Squeeze out the sugar syrup from the rasgullas and add it to the milk one by one. Add finely sliced blanched almonds and pistachios and crushed cardamom seeds and continue to cook on low flame for 10-15 more mins.
For more Diwali / Indian sweet recipes, click here.
- 1.5 ltr Whole Milk
- 1 kg tin Rasgulla (14 pieces, I used Haldiram’s)
- 7-8 tbsp Sugar (refer notes)
- 10-15 Pistachios
- 8-10 Almonds
- A big pinch Saffron
- 1/4 cup Hot milk (to soak the saffron)
- 6 -7 Cardamom ((discard the skin and use only the seeds))
- Soak the pistachios and almonds (if you are using the ones with skin) in half cup of hot water for 15-20 mins, to blanche them. Soak saffron in 1/4 cup of hot milk and keep it aside.
- Heat the milk in a deep and wide vessel and bring it to a boil. Reduce the flame and let it simmer, till it reduces to half the quantity. It took almost 1.5 hours for me on low flame. Keep stirring in between (refer notes). Place a ladle in the milk pan, so that it doesnt boil over.
- When milk is reduced to half the quantity, add the saffron milk and sugar to this and give a stir. Squeeze the sugar syrup from the Rasgullas gently and add it to the milk, one by one.
- Remove the skin of pistachios and almonds and slice them finely. Do a taste test and add more sugar if required. Add the sliced pistachios, almonds and crushed cardamom seeds to the milk and continue cooking for 10-15 mins.
- Serve it hot or cold.