During last week, I was in real hurry to rustle up something sweet for a get together few days back and it was then Soma mentioned about this quick solution 'Rasmalai' with ready made Rasgullas. And it saved me BIG time. One of my friend said "Aro rasmalai beche thakle amake pack kore dao" (pack the leftover Rasmalai for me) :-)And I knew I have hit the Jackpot !!!
Once in a while don't shy away to indulge in the creamy, lip smacking Indian dessert. Who says that it takes much effort to relish these? Well hear me out when I say it's 'quick' and 'easy' way to enjoy a very popular Indian milk based dessert recipe. Ras malai is nothing but dumplings made of Cottage Cheese (many use Riccotta Cheese as well) soaked in aromatic, thickened milk with a hint of cardamom flavour in it.
1/2 ltr Full cream Milk
1/2 ltr Heavy cream
1/2 cup Sugar + 1/4 cup Rasgulla syrup
A can of store bought rasgullas / I used small ones 300 gms
1/2 tsp Cardamom powder
2 tbsp Pistachio, chopped
2 drops of Kewra essence
Saffron few strands
Squeeze out all the syrup out of (store bought) the rasgullas and keep aside as we are going to use it later for sweetness along with sugar.
Boil the milk in a heavy bottomed pan and keep stirring it to avoid thin film to form at the bottom of the pan. Reduce the heat after first boil and keep stirring till milk is reduced to half. Add heavy cream , sugar, the extra syrup and stir intermittently so it doesn't burn at the bottom. Add cardamom powder and pinch of saffron strands. Cook for 10 minutes and remove from heat. Once the milk is warm add the rasgullas, kewra essence and sprinkle some pistachios. Stir well and serve chilled rasmalai.
|This is how I served that day...|
User Comments & Tips:
- Don't put rasgullas into boiling milk or else they will fell apart into climps if using big ones. Let the boiled milk cool down a bit then add the rasgullas.
- You can simply skip adding Kewra essence if not a big fan of it.