Hello Sweeties!!!! Its raining desserts in Ashland. After a series of cakes, I am back today with a very popular sweet on most Indian cuisines. Ras Malai is true to its name, Sweet milk nectar and spongy cheese balls is a match made in heaven.
You will need;
Pre made or store brought Rasgullahs
Making Rabdi 2 Cans Evaporated Milk
1 cup Sugar
1 tspn Cardamom powder
Nuts Powdered, or Everest Milk masala.-Optional
In a pan empty the contents of the canned milk and boil it on slow heat. Add sugar and stir continuously, burnt milk is a disaster to clean and make the rabdi smell bad. The Milk will thicken in about 10-12 mins. Add the Cardamom Powder and nuts if using and stir again. I kept the nuts out this time.
Switch off the flame and stir for another 5 mins. The Rabdi is ready. I flavored it with kewra water to tie the Rasgullah and the rabdi together.
In a serving dish, take the rasgullah. Squeeze out as much sugar syrup out as possible, , and add the rabdi till they float. Chill for 2-3 hrs.
The colder they get better they taste. Serve chilled to enjoy full taste.