Thursday, November 6, 2008

Instant Ras Malai

This is a recipe really easy to make, especially in big batches. I usually make this dish for parties or potlucks... You cannot go wrong with this recipe. I forgot to take pictures last time I made ras malai, but will add them soon.


7 cups whole milk
1 can rasgullas ( Haldirams, Verka or any other brand)
1 tsp saffron soaked in 2tbsp. warm milk
10 -12 almonds sliced
10 -12 pistachio sliced
1 tsp elaichi/cardamom powder
sugar as per taste (approx.) 3/4 cup.

Mix milk, sugar, saffron and elaichi powder in a big pot and bring it to a boil on a medium high temp. while stirring regularly. Make sure milk does not stick to the bottom.
While the milk is cooking, squeeze the rasgullas to remove sugar syrup. Be gentle as to not break the rasgullas. Remove only as much syrup as you can.
Once the milk comes to a boil, turn the heat off and slowly add the rasgullas. Add sliced almond and pistachios. Leave some for garnishing.
Let it cool down at room temperature uncovered.
Refrigerate thoroughly before serving.
Garnish with almonds and pistachios before serving.

Tip: Add slightly less sugar to begin with. Adjust the sweetness after adding rasgullas as there will be some sugar syrup left in them. It will add to the sweetness.

1 comment:

  1. OK, this does sound good and I am a lover of cardamom. Could you give me this recipe in grocery store talk, like what is rasgullas? and the rest I can definitely understand. Is the rasgullas something I can find in my grocery or should I head out to a specialty store. We have many ethnic food stores in and around Seminole, so I should be able to find it right?