Thursday, March 25, 2010
Hi Guys!! This Rasmalai is what I actually made to celebrate Gudi Padwa . Now if you have been a Food-n-More reader for a while you will remember that I have already posted a Rasmalai Recipe here may be a couple of years back. So why another one now? The reason for that is that this recipe is a short cut. It's something you make when you have a craving for Rasmalai but do not have the time to go through all the slow boiling process to evaporate the milk to the exact consistency, which is the key to that delicious creamy taste that we all want. So that's why I call this the Cheat's Way to make a great tasting Rasmalai without all the hassle.
I boiled the milk in the microwave on full power in a large glass mixing bowl . I did not know how long it would take and also wasn't sure if I was going to get the result I wanted . So I boiled it in two parts. One litre at a time. It took me 25 to 30 mins to get the one litre milk thickened to the Rasmalai consistency. The milk had a beautiful pale creamy colour and there were also strands of cream formed in it. It had reduced to three quarters of it's original volume . So that makes it around one hour approx for 2 litres. Which is not bad considering the time it takes to reduce milk in the conventional way on the hob. Secondly there is no fear of burning the milk , which has happened a few times with me , leaving a horrible burnt smell in the milk which does not go away even if you change the saucepan in which you are cooking it. Just remember to use a big glass bowl , so that the milk does not boil over.
After the milk had reduced I added enough sugar tro make it as sweet as I liked and also added of course the cardammom powder and a generous amount of saffron strands . I just cannot be stingy with saffron. I just love the spice and have to use it generously.
Now instead of making Rasgulla's at home I just bought a can of Haldiram's Rasgulla's . In the earlier rasmalai post I have shown how to make rasgulla's at home. But this time I bought them . Opened the can , squeezed out all the sweet syrup from them and put them in the sweet milk only when the milk had cooled down a little and was not hot but just warm. This ensures that the Rasgullas soak the milk well.
That's it really. Left it to cool in the fridge for a 3 to 4 hours and we had a great tasting Rasmalai for dinner.