This is barely a recipe–and worse, it’s not the kind I really advocate considering all the canned stuff it’s made from. But. I will make an exception and tell you this–make it. It literally gets done in 10 minutes, tastes absolutely lovely, and is the kind of thing that will win you a million compliments from guests that give you a 10 minute notice before they drop in. You will never go back to making cheese-evaporating milk-rasmalai again. I promise you.
- 1 large can rosogolla (or buy fresh)
- 1 can condensed milk
- 1200 ml. (empty condensed milk can filled thrice) milk
- a few strands of saffron
- 1/4 tsp. milk masala (or cashewnuts, almonds, pistachios blitzed with a few seeds of cardamom)
- Squeeze out all the syrup from the rosogollas.
- Heat the milk with the condensed milk in a thick bottomed pot.
- Add a few strands of saffron and the milk masala.
- Add the drained rosogollas and heat through.
- Chill until ready to serve.