Rasmalai

Ingredients:

Rasgullas (Pls refer to my earlier post) - 1o Nos
Milk - 2 & 1/2 cups and 2 tbspns

Evaporated milk - 1/4 cup

Sugar - 1/4 cup (add more if you want)

Saffron - A pinch

Pistachios - 5-6 nos

Elachi powder - 2 pinches

Ghee - 1 tsp

Method:
Warm 2 tablespoons of milk and crush the saffron to it and keep it soaked till needed (adding too much of saffron will spoil the taste, make sure you add just a few strands).
Take an heavy bottomed/non-stick  vessel, grease the bottom of the pan with few drops of ghee to prevent burning  of milk at the bottom. Boil milk for 20-30 minutes in very low flame. Keep stirring now and then. 

When the volume reduces almost half, add the saffron soaked in the milk, evaporated milk and boil for 2 more minutes. Chop the nuts and fry it in ghee till golden brown and add it to the milk. Then add the sugar and simmer for few minutes. Squeeze the sugar syrup from the rasgullas, take care you don't squeeze the rasgullas hardly(this will make the rasgulla break), just squeeze it gently.  Add it to the milk when it is still hot. Let it get soaked. Cool them completely and refrigerate. Serve cold. 

Recipe Courtesy: Rak's Kitchen

Sending this recipe to Let's Celebrate Indian Sweets hosted by Nupur

Sending this recipe to Shama's Easy to Cook Recipes and Jagruti's Know Your Dairy - Milk Event

Sending this recipe to "Tried and Tasted - Rak's Kitchen" event hosted by Sowmya of Nivedhanam and Lakshmi of Kitchen Chronicles.