Serve it chilled and garnished with slivers of dried fruit.
- 1 gallon full cream milk / whole milk
- ¼ cup sugar (modify according to your choice)
- 1 tbsp cardamom powder
- Few strands of Saffron
- 1 tbsp rose water
- 2 tbsp chopped nuts
- 1 can (2.2 lb) of Rasmalai Patties (available in Indian Grocery Stores)
- Bring the milk to a boil in High heat. Reduce the heat to medium-low and let it simmer. Keep stirring it every 5-10 minutes to prevent it from sticking to the sides and burning.
- After half an hour, add the sugar and cardamom powder. Mix well.
- Now add the Rasmalai tikia. Before dropping the Rasmalai tikia in the milk, squeeze it to remove the sugar syrup that comes in the can.
- Let it simmer for some more time till the milk becomes thick. Its consistency should be more or less like evaporated milk.
- Remove from heat. Add saffron strands and rose water and refrigerate it.
- Garnish with chopped nuts, few strands of Saffron and pinch of cardamom powder.
- Serve cold as dessert.
Do You Know?
Sweets have an important place in Indian traditions. Every state and region in India has its very own sweet specialties. In North India, Gajar Halwa, Kulfi and Gulab Jamun are common; in East, Rasagulla and Sandesh are traditionally made; in West, Puranpoli and Bebinca are commonly made while Mysore Pak and Payasam are traditionally served in the South.