Rasamalai (Bengali Sweet)

Ingredients :

• Flat Rasagullas – 6
• Sugar - 5Tbsps
• Pistachios – 1Tbsp
• Cardamoms – 5
• Milk – 1Litre
• Saffron – Few Strands
• Extra Sugar – 1/2tsp

Preparations :

1. Shape paneer into flat discs instead of round balls while making rasagullas.

2. When the syrup is boiling add the paneer discs and place the bowl in pressure cooker & cook as per the directions given in the rasagulla recipe. Once done, keep the bowl aside for 4 hours to cool to room temperature. Then store the rasagullas in refrigerator till use.

3. Take pistachios into a microwave safe bowl and add water. Place this bowl in oven and cook on high power till water boils—approximately 30 to 40 seconds. Cool and peel the skins of pistachios. Chop the peeled pistachios and keep them aside.

4. Take 1/2tsp sugar and saffron into a mortar & pestle and grind to a fine powder. The sugar grains help in grinding the saffron finely.

5. Remove the skins of cardamoms and powder the seeds.

Method :

1. Heat a pan and add milk to it. Let the milk boil. Add the saffron and sugar powder and mix well. Reduce the milk till it reaches to half the quantity taken,. Keep stirring continuously.

2. When the milk reduces to half add sugar and mix well. 

3. When sugar is added the mixture becomes thin. Let the milk mixture boil. Meanwhile take the rasagullas and squeeze to remove the liquid. Add the rasagulla discs to the boiling milk. 

4. Wait for a minute and then turn the discs. Cover and cook the rasagullas in boiling milk for 3 to 4 minutes. This way the rasagullas absorb  the malai ras.

5. Transfer the rasmalai to a serving bowl and garnish with chopped pistachios. Serve chilled.