Seeing it to be milk based sweet, I thought of running away…but hearing my dad’s verdict on that sweet…I thought of giving it a try….it was chilled when I touched the bowl, it was creamy to look and it just melted in my mouth….I took another bite soon….it just melted in my mouth again…I loved it….the chopped almonds and pistachios coming in between gave the crunch, the sweet creamy milk based syrup made a perfect combo to the spongy rasmalai….as to the name it was really full of ‘ras’…juicy and malai means ‘creamy’……I must say it is still my favourite sweet….I never forget to buy some whenever I am at sweet shop…..
- 12 Rasgullas, I used canned Haldiram’s Rasgullas
- ½ can Milkmaid, I used Nestle 400gms. Tin
- ½ lit. Full fat Milk +2 tbsp. Milk
- 6 heaped tbsp. Badam Drink Mix, I used MTR brand
- Mix Badam Drink Mix with 2 table spoons of milk and make a thick paste. Set aside.
- In a heavy bottom cooking vessel, mix milk and milkmaid, bring it boil on low flame.
- In the meantime, gently squeeze rasgullas to remove extra syrup. Be careful, squeeze gently or you can use lemon squeezer to do the job. Set aside.
- When the milk and milkmaid mixture come to boil, gently give it a stir and add above made paste of Badam Drink Mix and milk. Stir gently. Let the mixture sit on low flame for 3-4 minutes. Stir in between.
- Drop in sugar syrup drained rasgullas into the above mixture and leave the cook for 1-2 minutes. Turn off the flame. Leave to cool.
- Once cool enough transfer it to refrigerator for 5-6 hours. Your creamy, soft and luscious rasmali is ready to serve.
- Serve garnishing with saffron strands and chopped nuts.
- Add love to make this recipe taste ‘YUMMY’.
- You can check in for sugar in step 4 and adjust according to your taste. But remember, the badam drink has already got sugar in it.
- In case you can’t find out Instant Badam Drink Mix, then you can add ½ tbsp. Green Cardamom powder in step 4 along with saffron strands and chopped pistachios and almonds.