Rasmalai - A sweet beginning to the New Year

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Rasmalai - A sweet beginning to the New Year

Happy New Year to all of you.  

My FB status on 31st December 2013 was “Tomorrow is the first blank page of a 365-page book. Write a good one.” — Brad Paisley 

So I decided to write the 1st page with a sweet. 

I have made this recipe with Store bought Rosagullas. You can make these Rosagullas at home too. They are pretty easy to make and will make and post the recipe for Rosagullas some time soon.

Ingredients

Rosagullas - 1 Box (I used Haldirams and they had 8 Rosagullas)
Milk - 1/2 Litre + 2 Tablespoons
Saffron - Few Strands
Sugar - 1/4 Cup

Method

Take the Saffron in 2 Tablespoons of warm milk and mix and keep it aside.

In a pan, add 1/2 Litre of milk and cook it on Low flame till it becomes half the quantity. Stir them in between to avoid the milk from burning.

Meanwhile, Strain the sugar syrup from the Rosagullas. Squeeze them lightly so you can seperate as much as sugar syrup as possible.

Once the milk is reduced to half its quantity, add the saffron milk and sugar and stir it well till it all comes together and switch off the flame.

When this Milk is warm, add the squeezed Rosagullas and keep in Fridge for 3-4 Hours.

It tastes yummy when it is served Chill.

Note:

• If you want you can add ghee roasted buts like Pista,Cashew,Badam etc. It will make the Rasmalai rich.
• If you wan you can little more sugar to taste your taste buds. The amount I have specified will be just right, it wont be too sweet or less sweet
• If you want you can add cream or condensed milk to this recipe. It will make it much more creamy. If you want to add them add 2-3 Tablespoonsto the Milk  before adding the Rosagullas 
• If you dont want to add Saffron, you can leave it. However the aroma and colour may differ. 

I am sending this post to the  Foodabulous Fest Event organised by SimplyTADKA and hosted by Esho-Bosho-Aahare

Bengali Desserts Eggless featured Festive Menu sweet