Pistachio and Almond Rasmalai

Ever heard of pista and almond rabri in less than 25 minutes? Last Saturday, when I was just not in a mood to have my regular pista badam complan milk so I tried making a rabri out of it. It turned out so well even my nephew didn't complain about having milk. It was yumm! A quick recipe is here so you can relish it as well. Sharing is caring! I thought of making this again today, just something sweet for my dad to relish (I mostly don't let him have a lot of sweets but father's day, we can be a little lenient u know :P). On a more foodie note, do surprise your dad's and your family with this quick recipe and let me know how it turned out for you and most importantly did they like love it??

Serves: 3-4
Cuisine: Indian desserts
Cooking time: 25 minutes

Ingredients required:

• 2 cups of full-fat milk
• 1 cup condensed milk (milkmaid)
• a pinch of cardamom (elaichi) powder
• 4 teaspoon of pista badam flavour complan
• (you can also use any other flavour you like)
• 6 store-bought rasgulla. (You can also make these yourself with cheena, regarding which I'll describing in my next post, stay tuned).

Method:

1. Boil milk in a thick bottom pan stirring occasionally till it reduces to half.
2. Mix complan powder followed by 2-3 tsp of sugar to it. Stir to dissolve. (Be careful while adding sugar because rasgulla and condensed milk is already very sweet).
3. If cream layers forms on top, shift it aside and continue boiling.
4. Add condensed milk to it. 
5. Gently squeeze the rasgulla to remove excess sugar syrup and dunk it into warm milk.
6. Reduce the flame to minimum and cook for 1-2 minutes for the milk to get absorbed. (Overcooking may break the rasgulla).
7. Add chopped pistachio, almonds and raisins to garnish. Your pistachio and almond rabri is ready. Serve chilled. Bon appetit!
   
   
   
   

Method (with pictures):

1. Boil milk in a thick bottom pan stirring occasionally till it reduces to half.
2. Mix complan powder to it followed by 2-3 tsp of sugar. Stir to dissolve. (Be careful while adding sugar because rasgulla and condensed milk is already very sweet).
   
3. If cream layers forms on top, shift it aside and continue boiling.
4. Add condensed milk to it.
5. Gently squeeze the rasgulla to remove excess sugar syrup and dunk it into warm milk.
   
6. Reduce the flame to minimum and cook for 1-2 minutes for the milk to get absorbed. (Overcooking may break the rasgulla).
   
7. Add chopped pistachio, almonds and raisins to garnish. Your pistachio and almond rabri is ready. Serve chilled. Bon appetit!