Rasmalai is very popular Bengali sweet. If you know how to make Rasgullas, converting them to Rasmalai is just one easy step.

Ingredients

Method

1. I am assuming that you have already made Rasgullas (see how).
2. Heat milk in a large frying pan and keep stirring it until it boils.



3. Reduce the heat to low and let it simmer slowly till it reduces to half the volume.



4. Add the sugar and mix.



5. Gently squeeze the syrup out of rasgullas while flattening them.



6. Drop the rasgullas in the milk. Turn off the heat.



7. Cover it and leave it for an hour so that rasgullas absorb the milk.
8. Pour it in bowl and refrigerate. Rasmalai is ready. Top it with coarsely ground pistachio and serve it chilled.

Notes

1. You can even make rasmalais out of the canned rasgullas.
2. If you are making rasgullas at home, flatten the cheese balls a bit before you make rasgullas so that you get the right shape of rasmalai.
3. Please remember that the milk will thicken a little after refrigeration so don’t reduce it too much.

Summary

Recipe Name

Rasmalai

Author Name

Ruchi Garg

Published On

2011-04-22

Total Time

30M

Average Rating

5 Based on 1 Review(s)