RASMALAI ( DEEWALI SWEET )

By:Sreedevi Jayadev

Rasmalai is an indian rich delicacy, rasgullas in thickened milk with topped nuts and saffron.

Rasgullas - 8 to 10
Milk - 3 cups
Condensed milk - ¼ cup
Ghee - 1 tbspn
Sugar - ½ cup ( adjust as per your taste )
Cardamom powder - ¼ tsp
Saffron strands - few ( or a pinch )
Chopped nuts - cashewnuts, badam and pista ( 3 tsp each )

Take a heavy bottomed pan. Grease it well with 1 tbspn ghee. ( This is to prevent burning of milk at the bottom ) Add condensed milk and milk to the pan. Take 2 tbspn of warm milk and add few strands of crushed saffron to it, mix well and keep aside. ( don’t add too much saffron as it will affects its taste ). When it starts to boil reduce to medium flame. Keep stirring still the milks starts to thicken and reduced to half.

Add saffron milk ,sugar and stir well. When the volume reduces to almost half, add cardamom powder, chopped fried nuts and mix well. 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. Add it to the prepared milk syrup when it is still hot. Let it get soaked. Keep refrigerated and tastes best when served cold…. Thick boiled milk with the caramelized smell of the condensed milk + the saffron when combines, is the meaning of divine smell! Delicious!! The rasgullas dunked becomes soft and combines well with the syrup in it.
Serve chilled