Rasmalai I tried first time, using Haldirams instant rasgulla during my son’s birthday and it was a super hit . I have seen this recipe in Priya's blog and Raks also inspired me to make this .
After tasting this, many of my friends in my apartment tried this and they were insisting me to post this recipe in my blog also , and here comes the recipe for rasamalai.
I made with the Haldiram’s instant rasgulla. If you want to make rasugullas at home click here for the recipe.
Also check out my
INGREDIENTS:
METHOD:
Note:
After tasting this, many of my friends in my apartment tried this and they were insisting me to post this recipe in my blog also , and here comes the recipe for rasamalai.
I made with the Haldiram’s instant rasgulla. If you want to make rasugullas at home click here for the recipe.
Also check out my
INGREDIENTS:
| RASGULLAS | 15 NO.(1 TIN) |
| FULL CREAM MILK | 1 LITRE |
| CONDENSED MILK | 1 TIN |
| EVAPORATED MILK | 1 TIN |
| GRATED BADAM | 2 TBLSP |
| SAFFRON | FEW STRANDS |
| ELACHI | A PINCH(OPTIONAL) |
| PISTA | FEW(FINELY CHOPPED) |
METHOD:
- Boil the milk and when it becomes warm take out 3 tblsp of milk and soak the saffron in that milk.
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- Boil the remaining milk for 15 minutes.
- After 15 minutes add the condensed milk.
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- Add the evaporated milk and the saffron soaked milk.
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- Keep the flame very low and stir continuously.
- Open the rasgulla tin and gently squeeze the rasgullas and dip it in the hot milk.
- Switch off the flame.
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- Grate the badam and finely chop the pista(i didn’t use since i don’t have this time).
- Add this to the rasmalai.
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- When it is cool, keep it in the fridge and serve chilled.
Note:
- While squeezing the rasgullas keep it between your palms and gently squeeze it.
- If you squeeze it very hard, after you put it in milk, it will get break.
