Sweets are an integral part of the amazing Bengali cuisine, but are popular with people of all ages, across the country.When it comes to Bengali sweets, whether you have a sweet tooth or not hardly matters.
Festive season started so thought of sharing something sweet recipes with my readers and friends.Last year i have prepared Rasmalai on Diwali this year i thought of making it For Rakhi.I love to celebrate every occasion by making some special dishes and Raksha Bhandhan is no exception. This Rasmalai dedicated to my sweet elder sister.When we were kid we used to tie ‘Rakhi’ to each others,we don’t have own brother so Mom told us to put Rakhi to each other so that we won’t feel bad.But as time passes we realize that Rakhi is not just a thread it’s a bond between two person,a bond of love.
The lip-smacking Rasmalai  is a sweet made of Rasgullas(spongy cottage cheese balls) soaked in thickened & saffron flavored milk. Found in various shapes and sizes, this rich and delicious sweet is a fabulous treat for various occasions!

So lets start the recipe with step by step snaps….

For the Flavored Milk/Ras :
1 litre whole full fat cow milk
4 to 5 tbsp sugar or add as required
4-5tbsp chopped almonds & cashew (u can use & pistachios)
½ tsp cardamom powder/3-4 green cardamom
Few saffron strands


 Lets divide the Rasmalai preparation process into 3 steps:
·        Preparing chena
·        Making Rasgullas
·        Preparing the creamy flavoured milk(Ras)
For making chena & Rasgulla check out the link below:

Preparing the creamy flavoured milk(Ras)

·        Take 1 litre of milk in a thick bottomed pan or kadai.
·        bring the milk to a boil on medium flame.
·        Once the milk has come to a boil, then lower the flame and simmer the milk.
·        When the milk reduced almost ¾ of it’s original volume then add crush saffron strands to it.The color of milk will change to slightly yellow color.
·        Then add chopped nuts, cardamom powder give a quick mix and let it boil.
·        Meanwhile squeeze the excess sugar syrup from the rasgullas.Be gentle else the rasgullas will break.
·        Now add the rasgullas to the milk and let it simmer for 5mins in low flame. Switch off.
·        Cool down for few minutes, then refrigerate for at least an hour and Serve chilled!
You can also use store bought rasgullas, tinned ones.Haldirams works best. Last year i made Rasmalai whith Haldirams tinned rasgullas.
Don’t use saffron more, it will be over powerful and will spoil the taste.
You can use condensed milk also.

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