Ingredients:
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Rasgulla
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1 tin (15-16 nos)
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Milk
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1 lt
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Sugar
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¼ cup
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Cardamom powder
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½ tsp
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Cashew
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few (break into small pieces)
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Yellow food colour
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little
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Method:
- Squeeze out excess syrup from the Rasgulla (hold a rasgulla into your fist and squeeze as much as possible without breaking it). Keep squeezed Rasgulla ready.
- Pour milk into a thick bottomed kadai or vessel. Boil in high flame for 15 minutes (until reduced to 3/4th). Add Sugar and boil till sugar dissolved completely.
- Lower the flame to sim and add Cardamom powder, Yellow food colour and broken Cashew. Mix and boil for 2-3 minutes.
- Now add the squeezed Rasgulla. Continue boiling in low flame for 3-4 minutes. Inbetween gently press the Rasgulla to immerse. Switch off the flame and allow to cool completely.
- Transfer into a suitable bowl and refrigerate for 2 hours. Rasmalai is ready. Serve chilled.
Generally Rasmalais are flat round in shape. But this will be in round ball shape 😀. Who cares ? We want Rasmalai. Shape doesn't matter 😋
