1.12 to 15 rasgullas
2.1 litre whole full fat cow milk, 4 cups
3.4 to 5 tbsp sugar or add as required
4.10 to 12 tbsp blanched almonds
5.10 to 12 unsalted blanched pistachios
6.½ cup water for blanching the almonds & pistachios
7.½ tsp cardamom powder
8.1 to 2 tsp rose water or kewra water
9.8 to 10 saffron strands
10.A few saffron strands for garnish
1.Boil ½ cup water. then add almonds & pistachios. cover and keep aside for 30 to 40 minutes.
2.After 30 minutes, peel the almonds, pistachios and slice them. keep aside.
3.When the almonds are blanching, take 1 litre of milk in a thick bottomed pan or kadai.
4.Bring the milk to a boil on medium flame.
5.Whilst the milk is coming to a boil, take 2 tbsp milk from the pan in a small bowl. let this milk
6.Become warm and then add crushed saffron strands. stir and keep aside.
7.Once the milk has come to a boil, then lower the flame and simmer the milk. collect the floating cream on the sides. continue to cook this way till the milk is reduced to half.
8.Keep on collecting the cream which floats on the top and move it to the sides. also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.
9.Add sugar and stir well so that the sugar dissolves.
10.Then add cardamom powder.
11.Add the sliced almonds & pistachios. reserve a few almonds & pistachios for garnishing.
12.Also add the saffron dissolved milk.
13.Stir again & keep simmering the reduced milk at a low flame.
14.Meanwhile take each rasgulla and with a spatula apply pressure, so the excess sugar syrup is removed from it. 15.You can also press the rasgulla in your palms. be gentle and don’t apply too much of pressure. as then the rasgullas will break. do this with all the rasgullas.
16.Now place the rasgullas in the simmering milk and simmer for 3 to 4 minutes.
17.Stir gently & cover it and let the rasmalai come to a room temperature & then serve chill and garnished with some sliced almonds or pistachios and saffron strands.