Rasamalai is my favorite Bengali sweet. Rasagulla immersed in thickened milk served with nuts and kesar drools in my mouth. It is a very easy recipe to make at home. The other day when I made Rasagulla, I had made half rasagullas as button sized (small sized) rasagollas which I soaked them in milk.
Many of the North Indian dishes I learnt when I was at Nairobi. I had friends who were master cooks and can easily replicate what ever they see or taste. Along side, more importantly, I had lot of free time enjoying services of local maid who upkeep house crystal clean. Not just food, Nairobi taught me a lot about life. As I told in some other post, all food items were very affordable and in good quality available at plenty, but getting prepared sweet or food is very expensive then. Most of us used to experiment a lot with food. This is one such recipe I tried several times and perfected it.
Here is a simple recipe for making it.
Rasamalai-A Bengali Delicacy
- 16 Pcs Rasagolla
- 1 Ltr Milk Full creme
- 4 Tbsp Sugar
- 1 Tbsp Pista/Badam/Cashew Chopped
- 4 Strand Kesar
- 1/2 Tsp Cardamom Powdered
Boil in low flame milk until it reduces to half. Mix the kesar strands in water and dissolve it fully. Add sugar to the milk and allow it to cool. To the cooled milk add nuts, cardamom powder and kesar.
Gently squeeze sugar syrup from Rasagollas and add them to the serving bowl. Add cooled milk on top of the rasagolla and allow it to soak for 30 minutes. Serve cool
*You can use any store bought Rasagollas for making rasamalai. However I used homemade ones.
*Keep rasagollas soaked in milk in fridge and serve cold.