Rasmalai {Version 2}
For this week theme on BM I'm presenting "Festival Special-Krishna Janmashtami". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.
At first I decided on getting Haldiram's rasgulla and making the same as below. The only difference is they are round in shape and rest all the same. To my surprise I found a Haldiram's rasmalai at the store I visit & picked it without a second thought. Enjoy this easy to make dish !!!
Ingredients
1Can of haldiram's rasmalai {12count}
Milk{Full fat}
1/4Cup sugar
1Tsp cardamon powder
Few saffron strands
Few almonds chopped
Few pistachios chopped
Directions
- Bring milk to boil & then add sugar & saffron.
- Reduce milk on low heat till it gets thick.
- Mean while remove patties from sugar syrup & press a little to squeeze the sugar juice out.
- Add cardamon powder & patties to milk.
- Cook on low heat for 5mins & switch off heat. Add almonds & pistachios to rasmalai.
- Refrigerate it for few hours or till the rasmalai is chilled.
- Serve chilled.
- You can replace Haldiram's rasmalai with Haldiram's rasgulla.
- Haldiram's rasmalai patties are dipped in a sugar syrup & they are too sweet.
- I avoided milkmaid to control the sugar level in the sweet.
- Flavor up the milk with your favorite ones for a much more deliciousness.
- Add a 2Tsp of corn powder to reduce time in thickening milk. {I won't try this because, at the end milk might taste & smell like corn powder}
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