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| And the good news is that if you can make Rasmalai's then you know to make Rasgullas too. If you want colorful rasgullas all you need to do is add edible color to the sugar syrup and let it soak. |
Ingredients:
- Paneer/Indian cottage cheese - 250g
- Sugar - 1/2 cup
- Water - 200ml
- Almonds - 4 +1(for garnishing)
- Pista - 4 +1(for garnishing)
- Cashewnut - 4 +1(for garnishing)
- Milk - 500ml
- Water - Enough to boil the malai
- Sugar syrup - 2 cups
Method:
- Grate the panneer and make small discs out of it.
- Cook the discs in boiling water until they turn lighter/transparent.
- Make sugar syrup by cooking the sugar and water to a thick consistency.
- Soak the malai in sugar syrup.
- Grind the nuts and blend them with milk.
- Boil the milk until it reduces to half.
- Turn of the heat and drop the malai's in the reduced milk.
- Store it in the refrigerator for an hour.
- Chop the extra nuts for garnishing.
- While serving place the malai's on a plate or a cup and pour the ras (reduced milk) over it.
- Top it with nuts and enjoy :)
