Are you baffled with the name? Hehe...I don't blame you. The credit goes to my husband for coming up with the name. This recipe is my dear friend Hetvi's and it is one of the smartest semi-homemade recipes I have come across. The recipe uses canned Haldiram rasgulla's as the rasmalai and the milk is from badam milk mix with some dry fruits thrown in - hence the name. It is fool proof and really easy to make for those challenged in the desert making department. I simply had to try it out after I ate it at my friend's place recently. Needless to say it was a hit with my dinner guests. Thanks Hetvi for the lovely recipe!
- Two cans of Haldiram's rasgullas
- 1/2 gallon fat free or low fat or whole milk
- Condensed milk - 1/4th can
- MTR badam milk mix - 3 spoons
- Slivered almonds, toasted - 3 tbsps
- Slivered pistachios, toasted - 2 tbsps
- Saffron strands - 1/4th tsp
- Open the rasgulla cans and squeeze all the syrup out of the rasgullas and set aside. Do not use the syrup otherwise it will get very sweet.
- Heat the half gallon of milk for 30 minutes on low flame until it thickens.
- Add the badam milk mix and condensed milk and bring the milk to a boil.
- Add the almonds, pistachios and saffron and stir.
- Pour over the rasgullas while hot and allow it to come to room temperature before popping in the fridge and your dessert is ready. This tastes even better if you make it the day before as the rasgullas then have enough time to absorb the flavorful milk.