Easy Rasmalai

Rasmalais were summer treats when I was a kid. You would get them only in select shops and you won’t be lucky enough to buy a cup if you are late. It will be over before noon. Relishing the chilled rasmalais in the scorching heat was a bliss. When I made the mini rasgullas, I thought of making rasmalais at home. But all the recipes I refered, called for a lengthy cooking process. So I invented a shortcut to prepare it in less than 10 mins. And believe me, it tasted better than the conventional made rasmalais. Now to the recipe.

 

 

Ingredients:

Milk – 1.5 cup + 1 tb

Sugar – 3 tbsp

Vanilla custard powder – 1/2 tbsp

Mini Rasgullas – 5 nos

Elaichi powder – a pinch

Method:

Heat the milk in a heavy bottomed pan. Mix the custard powder in 1 tbsp milk without any lump. Now add custard paste & sugar to the boiling milk and mix well. Keep stirring to avoid any lumps and scratch down the sides of the pan. Squeeze the rasgullas to remove the sugar syrup from it and add it to the boiling milk. Keep stirring till the milk thickens. Add the elaichi powder & switch off the stove. Cool it, refrigerate and serve chill!

Note:

You can adjust the liquid consistency of the rasmalai by adding the sugar syrup of the rasgullas to the milk, before refrigeration.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)