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Rose Rasmalai


Ras malai or rossomalai. is a sweetmeat consumed mainly in India, as well as in Pakistan and Bangladesh. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust." This dish was invented by the Bengali sweetmeat confectioner and businessman K.C. Das in the year 1930. I being a Bengali was inborn blessed with sweet tooth and among many sweets in my fav list. Rassomalai stands on the top. Today on the auspicious occasion of Diwali sharing with you a very simple yet elegant creamy sweet dish rose rasmalai with a wish that this diwali may you be blessed with a life that is as sweet yummy creamy and lovely as rose rasmalai.
 HAPPY DIWALI to all my friends celebrating world over.


Preparation time : 10 minutes
Cooking time : 1 hour 30 minutes 
Serves : 5 to 6


Ingredients : 
2 liter milk 
10 to 12 big rasgullla 
1 1/2  tsp rose water  or to taste 
2 cup sugar or to taste 
¼   tsp cardamom powder 
4 to 5 tbsp fresh cream 
few rose petals for garnish 

Methods of Cooking :
 Boil milk and sugar till milk become half the quantity or little less than half. Add rose water and cardamom powder. Put off the flame . Now take the rasgullas with soft hand squeeze so that the sugar syrup dripped out completely but don’t do it too hard or else the rasgullas will crack and break in the milk and your effort will be in vain. So do this part patiently. Add fresh cream to hot milk. Mix well and then add squeezed rasgullas one by one in hot sweet flavored milk. Cover and let it stand for a hour. When it comes to room temperature and you will see milky fully cheese balls floating your rasmalai is ready. Serve chilled with rose petal garnish. I am sure you all will love rose rasmalai.




Happy Cooking!

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