Rasmalai is one of my favorite Indian sweets. After making some Rasgullas, I decided to reserve some of them to make rasmalai. Saying the word rasmalai itself, my mouth starts watering. So I would prefer to directly jump on to the recipe.
- 10-12 Rasgullas (Check out my post for rasgullas)
- 2 1/2 cup whole milk (around 600-750ml)
- 1/2 cup granulated sugar
- 5-8 almonds
- 5-8 pistachios
- 1/4 tsp saffron strands(kesar)
- 1 tbsp warm milk
- Finely crush the almonds and pistachios.
- Using a mortar and pastel, crush the saffron strands. Then add the tbsp of warm milk and crush further. The more finely you crush the saffron, darker the color you will obtain. Once desired color is obtained, keep it aside.
- In a non-stick deep pan, boil the milk on med-high flame.
- Once it comes to a boil, reduce the flame to med-low and boil further till the milk is reduced to half its quantity, stirring continuously.
- Once the milk is reduced to half, add the sugar. You can adjust the sugar quantity as per the sweetness you prefer. Stir well so that sugar is completely dissolved.
- Then add the saffron milk and crushed almonds and pistachios and mix well.
- Put off the flame and allow to cool.
- Remove the rasgullas from the sugar syrup and drain the excess syrup using a spoon. Put them into the sweetened milk (which should have come to room temperature).
- Soak them well and refrigerate.
- Serve chilled. Enjoy.