Rasmalai is also a bengali sweet made with rasgulla. Rasmalai is nothing but rasgulla soaked in sweetened, thickened and flavored milk called rabri. The taste of rabri with cardamom and saffron flavor is awesome. There is no words to say.
Now let us see the recipe
- Rasgulla – 10
- Milk – ½ litre
- Sugar – 1/3 cup
- Almond (badam) – 6
- Pistachio – 6
- Cardamom powder – ¼ tsp
- Saffron – 10 strands
Soak saffron in little warm milk. Grate badam and pista. Boil the milk till its volume reduces to half. Then add sugar and stir. Add chopped nuts and cardamom powder. Add saffron milk and boil for a few minute. Rabri is ready to soak rasgulla. Gently squeeze rasgulla and add it to the rabri. Boil for a few minutes and switch off the stove. Serve chilled.
You can add condensed milk to thicken the milk.
For rasmalai you can make flat rasgullas.