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Wednesday, 24 August 2016




10 to 15 rasgulla ( home made or market baught , here i used home -made rasgulla ) Recipe link to make Rasgulla

6 cups full fat milk OR  1  1/2 litres full fat milk 
2 tablespoon  tin sweetened condensed milk 
1 teaspoon cardamoms powdered 
1/4 cup cashews finely chopped (optinal )
2 tablespoons sugar (or adjust + -  according to taste )
7 to 8 strands of saffron


In a large thick saucepan combine milk & condensed milk. Cook on high for 10 minutes, stirring very frequently. Bring to a rolling boil and then lower heat. Simmer for 15 to 20  minutes until it thickens reduce to half add sugar. keep on stirring at intervals so that the mixture does not get browned or burnt from bottom. The milk  mixture would begin to thicken at this stage .Scrape the milk solids from the sides and the cream collected on the top and add it back to the milk mixture. overall cooking takes about 5- 7 minutes on a low flame, chopped dry fruits, cardamom powder and saffron. now  Remove the rasgullas from the sugar syrup  squeeze gently the excess syrupe from it and drop it gently to the milk mix , cook it for 5-6 minutes more then switch off the flame , now let it come to room temperature Serve ras malai  warm or chilled garnished with some saffron strands enjoy 

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