So if you know me well, you would know that I'm not a huge fan of traditional Indian sweets. There's a handful of them that I really enjoy and rasmalai is one of them. It was my one and only major sweet craving while pregnant (apart from frozen yogurt). But too bad I didn't know this recipe existed back then.. probably a good thing LOL.
If you do make this recipe for a party, don't reveal the secret and it's simplicity to your guests. Yep, it's that good and that easy.
This past Diwali, I made this recipe for the first time and the entire batch disappeared pretty quick.
- 1 can of ready made rasgolla (I am partial to Haldirams)
- 1/2 cup condensed milk (adjust for desired level of sweetness)
- 2 cups of whole milk
- Few strands of saffron
- Cardomom seeds (5-6)
- Toasted chopped almonds or pistachio to garnish
1. Drain the rasgollas from the can and squeeze out all the extra syrup. Use a lemon squeezer if you have one, or else just gently place a large can or heavy pan over a plate of rasgollas and drain out the syrup. The rasgollas can crumble if you place too much weight so be careful! This is the hardest step of the process, I promise!!
2. In a large pot, combine the condensed milk and regular milk, cardamom and saffron and bring to a gradual boil.
3. Add the drained rasgollas and simmer for 5-10 minutes.
4. Add chopped nuts for garnish and enjoy warm or cold!