ROSHOMALAI.... that is what we call it in Bengal..... rest of India calls it Rasmalai. Rasgullas dipped in creamy milk, garnished with saffron and pistachios, served chilled. A very popular dessert among the Bengalis, you have to have a sweet tooth to love it. My men have that, very sweet tooth. Hence, as in a typical Bengali home, the sweets I prepare are really very sweet. The Roshomalai you see here had been prepared yesterday for my visiting friends. They are North Indians and found it little more sweet. Paying due respect to their wishes, I will make some changes in the measurement of sugar. We grow better..... learning from others..... thats what I believe.
I made them in a jiffy, hence I used store bought rasgullas to prepare it. I do prepare rasgullas at home ,though rare. You will find rose flavoured rasgullas prepared by me in one of my earliest posts. I do everything according to the need of the hour. There is no hard and fast rules in my life. I take things as it comes. Preparing Rasgullas from scratch is on my mind for a long time.... once done, shall be hurriedly posted. Now let us see how we do Roshomalai.
Rasgullas : 15
Full Cream Milk : 500ml
Sugar : 1/4 small cup
Cardamom Powder : 1/4tsp
Pistachios : 4-5 crushed
Saffron strands : 6-8
Pour the milk in a heavy bottomed pan. Put on gas and bring the milk to boil.
Squeeze the juice from the rasgullas and put in a separate bowl.
Soak the saffron strands in 1/4 small cup of warm water.
After the milk reduces to say 300 ml, add the sugar, cardamom powder and boil for another 5-8 minutes.
Now add the rasgullas one by one. Pour the saffron water.
Boil for another 2-3 minutes.
Switch off and let cool.
Refrigerate for 2 hours.
Serve chilled garnished with pistachios.