desserts · Uncategorized

I vote for Rasmalai

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Rasmalai happens to be one of my partner’s favorite desserts. As much as I used to look forward to the excitement on their face, I dreaded all of the work that actually goes into making these sweets that disappear in less than a bite.

A quick recap: rasmalai are a sort of sweet spongy dumpling made from a cottage cheese like concoction (chena) in a milk-cream base. Traditionally, you make the chena by boiling milk and then curdling it while straining the solids. While they’re still hot, you would fashion them into discs that would be boiled in a sugar syrup until they puff up and can then be transferred into the milk sauce base. Sounds like a lot of work? It is.

That’s why I was completely delighted when my mom finally let me in on one of her secrets. You can use ready made rasgullah! I feel sneaky doing it but truthfully the texture and taste are retained while making this convenient enough that you can surprise your friends or family frequently. And with elections being today, this has a high chance of brightening someone’s day

Ingredients

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  • 1 can Haldiram rasgullah
  • half and half 1/2 quart
  • 2 cups whole milk
  • 4 cardamom pods
  • 2 tbsps rosewater
  • almonds and pistachios to garnish

Start by putting a deep pot on medium hot and pour the milk, half and half, cardamom, and rosewater to warm and bring to a boil. Stir occasionally to avoid burning the bottom of the pot.

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Take the rasgullahs and drain them of the sugar syrup as this creates a lot of weight and will cause them to break while boiling in the milk base. Be careful not to squeeze too hard as that will also cause them to break, they don’t need to be completely drained but almost.

Save the syrup from the can and use about half in the milk mixture, whisking it in slowly and doing it per your taste. Once the syrup has integrated, go ahead and add the rasgullahs. Lower the heat to a low simmer so that the rasgullahs can absorb the milk base. Be careful when stirring because they become really fragile.

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Simmer for 30-35 minutes. The mixture will get thicker and the rasgullahs will balloon up a bit. Chop up the pistachios and almonds to garnish in the meantime. Some people like to throw in saffron as well. Once done, transfer into a bowl, throw on the garnish and refrigerate. Serve chilled. p.s. I would love to see your renditions, if you do please tag #abcdswaad. Take care my abcds ❤

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