Happy Diwali to all my readers and friends. This is the most awaited day of the year for all those who celebrate this festival. Though we miss all the crackers and family fun Diwali is also celebrated in it's own way here in the US. I was surprised to see stands for Indian Sweets with all the Happy Diwali signs in the American chain stores. Everyone will be enjoying the sweets and savories prepared. Do not worry about gaining weight just enjoy the festival and then you can hit the gym. I managed to make some sweets and savories this year. I'm happy that all of them came out perfect and we enjoyed them to the core !!
When I made the Rasgulla I defintely had Rasmalai in mind. I prepared it the next day and reserved it for the Diwali post. I simply loved it !! The rasgullas soaked in the rabri was out of the world. I have never tried these kind of sweets before somehow I did not feel like. But when I made it myself I wanted try it and I loved it. If you have not prepared for Diwali, just grab a tin of Rasgullas from the store and try making Rasmalai, you will be happy that you did it ! Have a Safe and Fun Filled Diwali !!
Cooking Time - 30 - 40 minutes
Serves - 4
Rasgulla - 10 - 12 pieces
Milk - 3 cups
Sugar - 1/2 cup
Condensed Milk - 3 - 4 tbsps
Almonds - 8 - 10 no
Pistachios - 6 - 8 no
Saffron - 3 - 5 strands
Ghee/Clarified Butter - 1 tsp
Cardamom powder - 1 pinch
- Soak the saffron in 1 tbsp of warm milk.
- Add 1 tsp of ghee and roast the Almonds, Pistachios for 1 minute or so and keep aside.
- Grease a nonstick vessel or a deep heavy bottomed vessel with little ghee.
- Boil the milk in the vessel. Once it starts to boil lower the flame to medium and cook until the milk reduces to half. Stir at regular intervals to avoid burning at the bottom. It took about 25 minutes to reduce into half.
- At this stage add the condensed milk and saffron soaked milk and stir.
- Next add the fried nuts, cardamom powder and milk well. This milk mixture is called rabri/rabdi
- After 2 - 3 minutes, remove the rasgullas from the sugar syrup slightly squeeze them and carefully drop them into the rabri.
- Allow it to cook for 5 - 6 minutes so that rasgullas will be soaked in the rabri.
- Cool down the rasmalai and refrigerate atleast 1 hour before serving to get the original taste.
- You can use homemade rasgullas or store bought ones.
- You can also add other nuts of your preference, but my suggestion would be the ones mentioned in the ingredient list.
- The sugar level was correct for us you can adjust according to your taste.
- I would suggest to consume the rasmalai within a day or 2 to get that fresh taste.