Easy Rasmalai recipe

Ingredients:

Rasgullas 1 tin (or

Milk 2 & 1/2 cup

Evaporated filled milk 1/4 cup

Sugar 1/4 cup

Saffron A pinch

Cashew nuts 8

Elachi, powdered 1

Pistachios 8

Ghee 1 tsp

Method:

1. Warm 2 tablespoons of milk and crush the saffron to it and keep it soaked till needed.

2. 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)

3. Boil milk for 20-30 minutes in very low flame. Keep stirring now and then.

4. When the volume reduces almost half,add the saffron soaked in the milk,evaporated filled milk and boil for 2 more minutes.

5. 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)?.

6. 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.

7. Add it to the milk when it is still hot. Let it get soaked. After cooled down,refrigerate and serve cold.

8. 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.