Rasmalai from rasgulla

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Prepare soft and yummy rasmalai from rasgullas in no time!

Ingredients:

5 rasgulla

1/2 litre full-fat milk

1/2 tsp cardamom powder

15-20 strands of saffron (kesar)

1-2 tbsp crushed unsalted pistachios

Method:

Take a heavy bottom deep vessel. Boil the milk, reduce the flame to low, and let it thicken for about 20-30 minutes. Keep stirring in between so that the milk doesn't stick to the vessel. This step can be omitted if you already have thickened milk like half-and-half milk but the milk has to be hot.

Add cardamom powder and saffron, and stir. Switch off the flame.

Rasgullas are filled with sugar syrup(chashni). Take a rasgulla on the palm and gently press it between the palms to squeeze the sugar syrup completely. This process has to be really done carefully as a little more pressure will cause the rasgulla to break. After the sugar syrup is squeezed out, the rasgulla will look a little flattened and bigger. Repeat the same process with other rasgullas. The left pic below shows the rasgulla and the right pic is the squeezed-out version. Though the sugar syrup is squeezed out, the rasgullas have enough sweetness to sweeten the milk hence there is no sugar or sweetener required for this dish.

Put the rasgullas gently into the milk and slowly shake the vessel so that the rasgullas get covered in the milk. The rasgullas become very soft once put in hot milk so one has to be careful while stirring or shaking.

Put pistachios on the top. After the milk is cooled completely, put it in the refrigerator and serve the chilled rasmalai for dessert! You may sprinkle a little cardamom powder before serving for a refreshing smell and taste. The proportion of ingredients will change depending on the rasgulla count.