A tasty spongy dessert made with milk, nuts and almonds, another version of Rasgulla
See for Rasgulla Preparation in this blog
INGREDIENTS:
Rasgullas - 10
Milk - 1/2 litre
Sugar - 3 to 4 tsp
Cardamom Powder - 1/2 tsp
Badam mix - 1 tsp (any make)
Cashew nut - 5
Badam - 5
Saffron - 5 strands
METHOD:
1. Soak almonds and nuts for 15 minutes and chop them.
2. In a thick bottomed pan, add milk and saffron and bring it to boil and reduce to low flame.
3. Cook the milk until it is reduced to half, scrap the sides as at regular intervals.
4. Add cardamom powder, sugar and chopped nuts and almonds and mix well, let it boil for another 2 minutes.
5. Meanwhile, remove the rasgullas from the sugar syrup, remove the excess syrup by gently pressing rasgullas with a ladle and spoon or with hand.
6. Drop the rasgullas in the milk and cook for a minute and switch off the flame.
7. Tasty Rasmalai is ready.
8. Refrigerate it before serving, so that it will taste awesome.
INGREDIENTS:
Milk - 1/2 litre
Sugar - 3 to 4 tsp
Cardamom Powder - 1/2 tsp
Badam mix - 1 tsp (any make)
Cashew nut - 5
Badam - 5
Saffron - 5 strands
METHOD:
1. Soak almonds and nuts for 15 minutes and chop them.
2. In a thick bottomed pan, add milk and saffron and bring it to boil and reduce to low flame.
3. Cook the milk until it is reduced to half, scrap the sides as at regular intervals.
4. Add cardamom powder, sugar and chopped nuts and almonds and mix well, let it boil for another 2 minutes.
5. Meanwhile, remove the rasgullas from the sugar syrup, remove the excess syrup by gently pressing rasgullas with a ladle and spoon or with hand.
6. Drop the rasgullas in the milk and cook for a minute and switch off the flame.
7. Tasty Rasmalai is ready.
8. Refrigerate it before serving, so that it will taste awesome.
- Garnish with nuts & almonds roasted in Ghee. (Optional)
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