The name rasmalai comes from two words in Hindi: ‘ras’ meaning ‘juice’ and ‘malai’ meaning ‘cream’. It has been described as a rich cheesecake without a crust. The sweet is of Bengali origin and a very delicious Indian dessert.
Prep Time 5 minutes
Cook Time 45 minutes
- Rasgullas 12-15 (homemade or store brought)
- Milk 1 litre
- Sugar 5 tablespoons
- Almonds 10-12
- Pistachios 12-14
- Water ½ cup
- Cardamom powder ½ teaspoon
- Rose water 1 teaspoon
- Saffron strands 15-18
Blanch, peel and slice
Boil ½ cup of water, then add almonds and pistachios. Cover and keep aside for 30 to 40 minutes. After the time, peel them and then slice them. Keep them aside.
Bring the milk to a boil and prepare the saffron dissolved milk
Take the milk in a thick bottomed pan and bring it to a boil on medium heat. When it becomes warm, take 2 tablespoons milk from the pan in a bowl and add some saffron strands in it, stir it and keep it aside. When the milk in the pan has come to a boil, lower the flame and simmer the milk. Collect the floating cream on the sides. Continue to cook in this way till the milk is reduced to half. Do not forget to stir it continuously to avoid burning.
Add sugar, sliced almonds and pistachios, cardamom powder and saffron
Now add sugar and mix well. Then add the cardamom powder, sliced almonds and pistachios and the saffron dissolved milk. Stir again. Keep simmering the reduced milk at a low flame.
Place the rasgullas in the milk
Take each rasgullas and with the help of a spatula, apply little pressure to remove the excess sugar syrup. Don’t apply too much pressure. Now place the rasgullas in the simmering milk and simmer for more 3-4 minutes. Then switch off the flame and add the rose water. Stir gently.
Let it cool down and garnish with some saffron strands and sliced almonds and pistachios
Let the rasmalai cool down to a room temperature. Then chill and serve garnished with some saffron and sliced almonds and pistachios.