Make this special Rasmalai at guests' home on Diwali
instant rasmalai
Ingredients: • Rasgulla: 8 • Milk: 2 1/2 cups • Condensed milk: 1/4 cup • Sugar: 1/4 cup • Saffron: a pinch • Cashews: 8 • Cardamom powder: 1/2 tsp • Pistachios: 8 • Ghee: 1 teaspoon
Method: Soak saffron in two spoons of hot milk in a bowl. Finely chop the dry fruits and fry them in ghee until they turn golden. Add one or two drops of ghee in a pan and spread it well. Add milk to it and cook on low flame for 20 to 30 minutes while stirring occasionally. When the milk boils and reduces to half, add saffron milk and condensed milk in the pan and mix. Now add roasted nuts and sugar to milk and mix. Cook for a few more minutes. Rabdi is ready. Now turn off the gas. Squeeze the juice of Rasgulla with light hands. Drop all the rasgullas into the prepared hot rabri. When the temperature of Rasmalai becomes normal, keep it in the refrigerator for two to three hours and serve it chilled.
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