Rasmalai / Rasmalai Easy Recipe / Rasmalai From Rasgulla Tin

INGREDIENTS:

1. Rasamalai - 12 Nos (1 Tin)
2. Milk - 1 Litre
3. Sugar - 1 tbsp
4. Almonds sliced - 2 tbsp 

PROCEDURE:

1. Take milk in  a non stick or heavy bottom pan and boil the milk for 30-40 mins on medium heat. Keep stirring now and then. When the milk volume reduces to 3/4 th turn off the heat and add sugar. At this point you can add saffron (optional).

2. Take water in a bowl and keep a side. Then take the rasmalai tin and open the rasmalai tin  carefully. You can also use ragulla instead of rasmalai. 

3. Now take one rasmalai and squeeze the sugar syrup from it, don't squeeze the rasmalai hardly that will make the rasmalai break, just squeeze them gently to remove excess sugar syrup. Now place the squeezed rasmalai in water for 1-2 secs and again squeeze rasmalai gently to remove water. This process of dipping rasmalai again in water helps to remove sugar syrup completely from rasmalai. If sugar syrup remains in rasmalai it gives rasgulla taste rather than rasmalai.

4. Then add it to the hot milk. Repeat the process for all rasmalai in the tin. Let the rasmalai get soaked. After cool down, add sliced almonds on the top and refrigerate and serve cold.

Note: You can get this rasmalai from any indian store.

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