Rasmalai

Quick & Easy

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Rasmalai

YIELD

7 servings

COURSE

Dessert

TIME

4 hrs 25 min

CUISINE

Indian

Squeeze Rasgulla Balls

1

Place each rasgulla between your palms and squeeze out the syrup.

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Prepare Rasmalai Milk

2

Heat 1/4 cup water and milk in a heavy bottom pan on medium-heat.

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Stir in Rabdi Mix

3

Stir in the rabdi mix. Keep stirring regularly and bring it to a boil. Check taste and if needed add sugar to taste.

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Add Nuts and Spices

4

Add chopped nuts, saffron,  cardamom powder and stir.

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Add Rasgullas and Cook

5

Add rasgullas and gently toss in the sauce. Simmer for 2 mins. Turn off the heat and cover the pan. Rest for 10 mins.

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Chill and Enjoy!

6

Transfer to a serving dish and refrigerate for 4 hours, or until it's chilled to your liking. Enjoy!

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