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Saturday, September 26, 2015,2:07 PM by
Ponmathi Srilekha.S

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RASAMALAI

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Soak the almonds in warm water for about an hour. Then peel them and grind with ¼ cup milk along with soaked poppy seeds and fennel seeds.
  • Squeeze out the sugar syrup from the rasgullas and keep aside.
  • Thandai: Boil the remaining milk with the sugar and add the saffron mixed with a little warm milk along with the almond paste and cardamom powder till it reduces to half the quantity.
  • Soak the rasgullas in the thandai and refrigerate.

INGREDIENTS

  • 750 ml milk
  • 12 readymade rasgullas
  • 10 almonds
  • 2 teaspoons poppy seeds
  • 1 teaspoon fennel seeds
  • A few strands of saffron
  • A pinch of cardamom powder
  • Sugar as desired

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