Ras Malai - My 50th post :)

 can’t believe its my 50th post already.. and it’s been loads of fun all the way. USMasala is not even two months old and I am very very proud of this milestone :) I have been totally addicted to the world of blogging... my hubby can vouch for that :D as am ignoring everything else. Your encouraging comments is always the first thing I read in the morning and they always make my day. I have made so many friends and have discovered so many wonderful blogs it feels awesome!! I am thankful to all my readers especially my fellow bloggers who welcomed me with an open heart in the blogsphere with their encouraging words. Guys your love and support is the reason I have become 100 times more passionate about cooking, experimenting, taking beautiful pics... ok now the big confession all the pics of USMasala which I always get compliments for is taken by my dear hubby... so I thank him too for making my blog wonderful and so colorful... Thanks sweetheart!
So to all you wonderful people out there, a big THANKYOU and watch out for more from USMasala. LOVE you all!!
For my 50th I have chosen my hubs all time favorite Indian sweet Ras-malai. Hope you guys like it.Ras-Malai, soft spongy and delicate cheese balls in a creamy thick sweetened milk sauce with a hint of saffron, nuts and green cardamom, is a delectable and one of the most popular of all Indian desserts.

Ingredients:

Rasgulla ............................... one recipe (click here)
For the ras or sauce -
Milk ......................................... 3 1/2 cup (I used 2%)
Sugar ....................................... 3 tblsp or to taste
Saffron ..................................... 5 - 6 strands
Green cardamom powder ............... 2 pinches
Cashew and almonds ..................... 2-3 tblsp finely chopped

Method:
1. Bring the milk to a boil in a deep heavy bottom pan. Lower the heat to medium low and let simmer while stirring often till the milk is reduced to about two cups. Stirring often is important as otherwise the milk starts to burn at the bottom.
2. Add sugar and saffron and cook for two minutes.
3. Gently squeeze the sugar syrup out of the rasgullas. Add into the milk sauce. Stir gently and cook for 3 - 4 minutes on medium-low heat. Add the nuts and mix.
4. Turn off the heat and add the green cardamom powder. Serve warm or chilled. ENJOY!

Notes:
1. Allowing it to chill for a few hours in the refrigerator helps improve the color, texture and taste of the dish.
2. If you don't want to deal with making rasgullas on your own feel free to use the store bought one.

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