RASMALAI ....

Ingredients :
Rasgullas 1 tin (or 
Milk 2 & 1/2 cup
Evaporated filled milk 1/4 cup
Sugar 1/4 cup
Saffron A pinch
Cashew nuts 8
Elachi, powdered 1
Pistachios 8
Ghee 1 tsp

Direction:
1. Warm 2 tablespoons of milk and crush
the saffron to it and keep it soaked till
needed.
2. Take an heavy bottomed/non-stick
vessel, grease the bottom of the pan with
few drops of ghee.(this is to prevent
burning of milk at the bottom)
3. Boil milk for 20-30 minutes in very low
flame. Keep stirring now and then.
4. When the volume reduces almost
half,add the saffron soaked in the
milk,evaporated filled milk and boil for 2
more minutes.
5. Chop the nuts and fry it in ghee till
golden brown and add it to the milk too,add
the sugar and simmer for few minutes. (Is
this is called rabri/rabdi)?.
6. Squeeze the sugar syrup from the
rasgullas,take care you don't squeeze the
rasgullas hardly(this will make the rasgulla
break),just squeeze it gently.
7. Add it to the milk when it is still hot.
Let it get soaked. After cooled
down,refrigerate and serve cold.
8. Thick boiled milk with the caramelized
smell of the evaporated milk + the saffron
when combines, is the meaning of divine
smell! Delicious!! The rasgullas dunked
becomes soft and combines well with the
rabri!
Notes:
Do not add more than the
mentioned evaporated milk as it
will turn the rabri look ugly in
colour.
Also too much of saffron will
spoil the taste,make sure you
add just a few strands.
Keep refrigerated and tastes
best when served cold….One of my fav dessert......!!!