Rasagullas are very popular Indian sweet made with milk. It is a cheese based sweet originally from Eastern part of India (Orissa, West Bengal). It can be freshly made at home by curdling the milk with lemon juice or vinegar. Once the cheese gets separated from the whey, it is rolled into a ball and simmered in sugar syrup.
Semi Homemade Rasamalai – Easy Recipe
- 1 can rasgulla
- 1 quart half and half
- ½ quart heavy cream
- 1 cup raw white sugar
- 5 Cardamon Pods
- 10 Saffron Strands
- 20 roasted unsalted cashews, pistachios and almonds
- Remove the rasa gullas from the tin. Drain the sugar syrup. Set aside.
- Bring the half & half, heavy cream, sugar, cardamons and salt to a rolling boil. Simmer and cook for 15 minutes.
- Remove 2 tablespoon of the hot milk base into a clean ramekin and place the saffron strands and let it dissolve.
- Pour the beautiful orange coloured milk base along with the saffron strands into the simmering base. Stir to combine.
- dd the rasagullas and let it cook for 3-5 minutes. Don’t stir or poke the rasagullas. It might break and crumble to pieces.
- Cover and let it rest for 10 minutes.
- Before serving sprinkle crushed nuts on top. You can serve it warm or cold.