Ingredients
- 12 ready-made rasagullas
- ½ liter or 2 cups milk
- 100 gm or ¼ tin of condensed milk
- 3 tablespoons badam mix powder/ in MTR brand
- Few almonds, sliced or chopped
- Few strands saffron
- ¼ tsp cardamom powder (optional)
Instructions
- Remove the rasgullas from the syrup and press them between the palms of your hands (or use a lemon squeezer) gently to remove as much sugar syrup as you can. Keep aside. Try not to squeeze too much as they may break or crumble. This is done to make sure they will drink up the milk mixture once they are dipped into them.
- In a saucepan, mix the milk and condensed milk well and bring to boil, stirring continuously.
- Once it comes to a boil, add the badam mix powder and stir to make a smooth mixture and make sure there are no lumps. Taste for sweetness and if necessary, add condensed milk or badam powder to suit your taste.
- Stir in the saffron strands and cardamom powder ( optional)
- Lower the heat and simmer the milk mixture for about 5 to 8 minutes.
- Then add the sliced almonds and drained rasgullas one by one and gently simmer for a few seconds more.
- Turn off the heat and keep the rasmalai covered till it is slightly warm. Refrigerate till serving.
- Serve soft, fluffy, chilled rasmalai with additional almonds (optional).
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