That time of the year when you receive plenty of sweets by your guests and wondering what to do with the left overs… well i have few amazing recipes that can be used to recycle some left over Mithai and transform into an absolute new and fresh dessert that will surely finish in no time. I recently made Bengali Rasgulla at home and just because my sweet cravings were getting even more high the next day, i decided to recycle the left over Rasgullas to Rasmalai.
So here is an instant Rasmalai recipe that can be prepared with just a couple of ingredients that are easily available in your pantry and gets prepared in almost no time. So next time if you have rasgullas at home that are relaxing in the fridge from past many days, just use them to make this delectable dessert and surprise your family with your innovative skills.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 500 ml Full Cream Milk I used Amul Packet Milk
- 200 gms condensed milk Milkmaid
- 4 tbsp Almonds & Pistachios Chopped
- 5-6 pinch saffron
- 10-12 piece Rasgulla Home made/ Store Bought
Ingredients
|
|
- Take half cup of condensed milk in a wok. Add 1 tbsp of milk and whisk together.
- Now add 1 cup of milk and boil. Add crushed kesar/saffron in it, gradually it will give yellow color to the milk. Keep stirring.
- Add chopped nuts in it and boil the milk for another 7-8 mins. till it becomes creamy in texture.
- Now take left over rasgullas and squeeze it nicely such that all the syrup is drained out.
- Drop the squeezed rasgullas in the milk and let them cook in it for around 5 mins in medium flame.
- Switch off the flame and allow it to cool.
- Once the rasmali is cool transfer it into a bowl and refrigerate it.
- Serve chilled!
If you like this instant dessert recipe, then try making at home this weekend and share your stories with me in comments below.
Love : Shaheen
