serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 kg canned rasgullas, available from large supermarkets and Indian grocers
- 350 ml milk
- 300 ml thickened cream
- 3 green cardamom pods, crushed
- Pinch of saffron threads
- 60 g sugar, or to taste
- 4 - 5 pistachios, crushed
- 4 - 5 blanched almonds, crushed
- 1 tbsp rose water (optional)
Garnish
- 1 tsp crushed pistachios
- 1 tsp crushed almonds, crushed
- 8 - 10 dried edible rose petals (optional)
Chilling time: 2 hours
Instructions
- Pour the rasgullas into a bowl. Gently squeeze some of the syrup out of the rasgullas and transfer them to another bowl. Discard the excess syrup.
- Place the milk and cream in a saucepan. Add the cardamom, saffron and sugar and stir over medium heat. As the mixture heats up, add the pistachios and almonds. Bring to the boil, then reduce the heat to low and simmer for 5 – 8 minutes or until the sauce has slightly reduced and thickened.
- Add the squeezed rasgullas, increase the heat to medium and simmer for 4 – 5 minutes or until the rasgullas look swollen. Do not over stir during this stage as the rasgullas are delicate. Remove from the heat and allow to sit for a few minutes. Gently stir the rosewater through the warm mixture. Carefully transfer to a bowl, stand until cool, then refrigerate for 1 -2 hours or until chilled and ready to serve.
- Spoon the rasmalai and sauce into serving bowls, garnish with pistachios, almonds and dried rose petals and serve.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
