Quick-Fix Rasmalai

Rasmalai is one of the Indian sweets I really love. This is a quick-fix recipe and it gets made in less than 30 mins.

You need:

• 1 tin readymade rasgullas
• 750 ml full fat milk
• 3 tsp Everest Milk Masala
• A big pinch safforn
• 6 tbsp Sugar - add more if required (I personally don't like my desserts too sweet)
• Slivered Almonds and Pistachios for decoration

Steps:

• In a thick bottom pan bring the milk to a boil.
• Add required sugar and the milk masala powder and let it boil for 15 mins on a low flame.
• Squeeze the excess syrup out of the rasgullas and arrange them in your serving bowl.
• Add the crushed saffron to the milk after taking it off the heat.
• Let it cool for a while and then pour it over the rasgullas while still slightly warm.
• Decorate with slivered almonds and pistachios.
• After it cools, refrigerate for a few hours.
• Serve chilled.

Notes:

• I used Haldiram's 1kg tin which had 14 rasgullas in them.
• In case you don't have the Everest Milk Masala, you can powder almonds, cashew nuts, pistachios (after toasting them slightly) with cardamom seeds and a bit of saffron to make about 3 tsp of powder.