I am having a hard time choosing a mithai to make for Diwali. I have already made my favorites in the past few years and now I am left choice less and confused. I have already prepared my mom’s special besan ki barfi, ghevar, gond ki barfi, gajar ka halwa and Rasmalai. Even though there are hundreds of mithai options, all my favorites are gone. So now can you appreciate my dilemma? Asking my mom won’t help me much too coz she has been making her besan barfi every Diwali for the past 20 plus years. And no one wants her to change that.
Anyways, all this brain storming made me realize that out of all the things that I have made on Diwali, Rasmalai is the only one I haven’t shared yet. It was also the very first sweet I ever made on Diwali. Of course, that was years ago and even though I would like to think that I have come a long way since then, truth is that there isn’t much to goof up with Rasmalai. A not-so-soft Rasgulla also tastes great when dipped in sweet milk. 🙂 But when the Rasgullas are as soft as these, the Rasmalai is heavenly.
A Rasgulla on any blog is sooner or later followed by Rasmalai. It just is the law of the culinary land. No matter how much you love Rasgullas, a small voice in your head keeps telling you to make Rasmalai too and enjoy both of them while they last. It is difficult to pick a favorite when it comes to these two. Soft, melt-in-mouth chenna balls dipped in sugar syrup or immersed in thickened sweet milk and garnished with nuts? ummm..No thank you! No one should be asked to make such a difficult choice in life. Life is hard already.
Ingredients
- 12 Rasgullas
- 5 and 1/2 cup Whole milk
- 1 (14 oz.) can Condense milk
- 1 cup heavy Whipping Cream
- 3/4 tsp Fennel seed, powdered
- 1/8 tsp Black pepper powder
- 2 tbsp. Pistachios, blanched, peeled and sliced
- 2 tbsp. almonds, blanched, peeled and sliced
- 1/2 tsp Cardamom powder
- 2-3 drops Rose water
- Saffron strands (some soaked in milk and some for garnish)
- Rose petals for garnish
Instructions
- Gently squeeze the Rasgullas out of the syrup. Keep them aside in a bowl.
- In a thick bottom wide pan, heat milk until it boils over. Reduce flame and add condense milk and cream.
- Add fennel seed powder, black pepper powder and cardamom powder, saffron strands and boil until it reduces to 2/3 its original volume.
- Add rose water, and mix well
- Switch off the stove, cover and let it cool down to room temperature.
- Add rasgullas to it. Garnish with almonds, pistachios, saffron and chill for 4-5 hours at least.
- Before serving, garnish with rose petals and enjoy.
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