Daber Rasmalai
Rasmalai with tender coconut
Ingredients
- 2 nos tender coconut with pulp
- 1 lt full fat milk
- 1/2 can condensed milk
- 8-10 nos rasgulla Read above on how to make your own rasgulla
- 2 tsp cornflour optional
Instructions
- Boil the milk and then let it simmer till the quanty reduces by half. This will take about half hour to 45 minutes and you need to stir occasionally.
- Add condensed milk to taste. Sweeten the milk with condensed milk. Stir thoroughly and let it simmer.
- If you have shop bought rasgullas or even the tinned ones, squeeze out the syrup and cut them into halves or quarters (if they are too big).
- Add those to the milk and give it a boil. If your milk has thickened enough, then you don't need to follow the next step. Adding cornflour is not traditional but a shortcut I use only for rasmalai.
- Take half a cup of milk from the saucepan and add a tsp and half or if required 2 tsp of cornflour and make a slurry. Add that slurry to the saucepan with the thickened milk and give it a boil. Then turn it off and let it cool down.
- In the meanwhile, cut open the tender coconut and keep some of that sweet coconut water.
- Cut the pulp into small pieces. When the milk has almost cooled down, add the chopped pulp and 3 to 4 tbsp of tender coconut water. Stir through and then chill it in the refrigerator.
- It tastes the best when you let it sit in the refrigerator for 4-6 hours.
- Serve chilled.