Rasmalai is one of my favourites among sweets. Cottage cheese balls dunked in thickened sweet milk and flavoured with saffron and Cardamom. Since it is a tedious process making the cottage cheese balls, I always prefer to buy a ready tin of Rossogollas and give them a quick boil in the sweetened milk. Rasmalai ready in half an hour and only needs to be cooled before serving.
- 12 Rossogollas
- 1.5 Litres milk
- 1 tin Nestlé condensed milk
- Cardamom powder
Boil the milk with required amount of sugar and bring it down to 1.250 Litres. Add the condensed milk, give one boil, add the cardamom powder and the saffron and drop the Rossogollas into it. Give one boil. Allow to cool and refrigerate. Serve chilled.
Note : Sugar, Cardamom and saffron are to be added according to individual taste, hence I have left out mentioning the exact quantity required.
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