Sunny Priyan
5-6 rasmalais (store-bought or homemade), 1 litre full cream milk, ¼ cup condensed milk, 2-3 tbsp sugar, ¼ tsp cardamom powder, Chopped nuts, saffron strands (optional).
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Boil the milk in a pan, then simmer on low flame until it reduces to about ¾ its original quantity, stirring occasionally.
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Mix sugar, cardamom powder, and condensed milk. Stir well until dissolved. Add saffron strands if using.
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Gradually mix in milk to achieve the desired flowing consistency.
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Cook on low for 5-7 minutes, allowing the rasmalais to absorb the flavours.
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Garnish with chopped nuts. Let it cool, then refrigerate for a few hours. Serve chilled.
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