Blogosphere all over the world is filled by Diwali sweets and snacks and though I haven't cooked up anything this year as yet,I couldn't let the festival go without a sweet recipe here.I'm posting a much loved sweet Rasmalai,which I tried last year for Diwali and my friends were not let in on the secret that it was an instant version,shhh!
As is the norm,I always make a batch of Gajar ka halwa and Gulab Jamun for distributing to friends and family.Last year I made Rasmalai as well and all of our friends couldn't stop beaming about how hardworking and meticulous I am when it comes to Homemade Diwali sweets.Of course,they don't know that carrot is grated in the food processor,gulab jamun is made with a trusted ready-mix and rasmalai is a cheat's version,ha!
I am all for homemade versions and all that but when something is readily available and 'good',why not try it?
Traditionally,Rasmalai is made using curdled milk,which is then rolled into small balls and flattened and then cooked in a sugar syrup.Then it is added into a reduced milk syrup and chilled before serving.This version uses ready-made Rasgullas from the can and the 'ras' is made quickly using condensed milk.I love it!
Recipe source - MyJhola
Rasgulla - 1 large can[around 15-17]
Condensed milk/Milkmaid - 1 can[400gms]
Milk - 1.2 litres
Saffron - a few strands,soaked in warm milk
Crushed cardamom - 1 tsp
In a thick bottomed pot,heat together milk and condensed milk for 5-7 minutes.
Squeeze out the syrup from the rasgullas and mix into the milk mix.
Add saffron strands and cardamom and let it infuse for about 3-4 minutes.Switch off flame and let it cool down to room temperature.
Chill and serve.
Top 5 Diwali Sweets on Easycooking