RASMALAI
INGREDIENTS
Milk 1lt
Sugar 75g
Small split cardamoms 4
Small rasgullas without their syrup 300g
Saffron soaked 1g
Flaked almonds/chopped pistachios nuts 2tbsp
Silver leaf paper(optional)
METHOD
Warm milk and cardamoms in a saucepan.Ensure the milk doesn't scorch. Reduce it about 1/3 over gentle flame, and add sugar.
Continue, simmering for 10 minutes. Drop in the rasgullas. Allow them to heat over gentle flame before transferring them into the serving bowl.
When cool, chill overnight. Decorate with nuts, saffron and silver paper.
INGREDIENTS
Milk 1lt
Sugar 75g
Small split cardamoms 4
Small rasgullas without their syrup 300g
Saffron soaked 1g
Flaked almonds/chopped pistachios nuts 2tbsp
Silver leaf paper(optional)
METHOD
Warm milk and cardamoms in a saucepan.Ensure the milk doesn't scorch. Reduce it about 1/3 over gentle flame, and add sugar.
Continue, simmering for 10 minutes. Drop in the rasgullas. Allow them to heat over gentle flame before transferring them into the serving bowl.
When cool, chill overnight. Decorate with nuts, saffron and silver paper.
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