By far, the best dish I have adapted is the Rasmalai. I and my husband have tasted Rasmalai at many different places and so I thought of recreating at home one day. The first compliment I received the moment my husband had the first bite was "Baba Maganlal". Lolllzzz. This is because he thought that the famous Maganlal Chikki from Lonavla used to give the best Rasmalai and he thought I have outlived his expectations of doing desserts.
This recipe is loved by all who have tasted it so far and hence I call it my signature dish. Following is the quick recipe and believe me none of you will fail if you try it once...
Ingredients:
1 tin Rasgullas (approx 15-16 pieces)
1 litre milk (full cream is nice but you could choose any)
1/2 tin condensed milk
4 tbsp of sugar (to be adjusted as per taste)
Few cashews and almonds cut into small pieces
Half a cup of Pistachios cut in small pieces
Few Strands of Kesar ( if you do not have kesar you can substitute with Elaichi)
Method:
Boil the milk in a thick bottomed pan for at least 20 minutes.
Then add the condensed milk and stir well. Sugar is then added as per taste.
While the milk is still boiling add the strands of kesar directly.
After 5 minutes add the dry fruits and keep the milk on low flame.
Squeeze all the syrup out of the Rasgullas and put them in the boiling milk and turn off the flame.
Let them cool so that the dry Rasgullas soak up the milk well and turn really soft.
Once at room temperature, you can refrigerate it.
This recipe is loved by all who have tasted it so far and hence I call it my signature dish. Following is the quick recipe and believe me none of you will fail if you try it once...
Ingredients:
1 tin Rasgullas (approx 15-16 pieces)
1 litre milk (full cream is nice but you could choose any)
1/2 tin condensed milk
4 tbsp of sugar (to be adjusted as per taste)
Few cashews and almonds cut into small pieces
Half a cup of Pistachios cut in small pieces
Few Strands of Kesar ( if you do not have kesar you can substitute with Elaichi)
Method:
Boil the milk in a thick bottomed pan for at least 20 minutes.
Then add the condensed milk and stir well. Sugar is then added as per taste.
While the milk is still boiling add the strands of kesar directly.
After 5 minutes add the dry fruits and keep the milk on low flame.
Squeeze all the syrup out of the Rasgullas and put them in the boiling milk and turn off the flame.
Let them cool so that the dry Rasgullas soak up the milk well and turn really soft.
Once at room temperature, you can refrigerate it.
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