Rasmalai

Ingredients

Rasgullas - 12
Milk - 1 litre
Condensed milk - 3 tbsp
Ghee - 1 tsp
Sugar - 1/2 cup
Chopped Nuts(pistachio,cashews and almonds) - 10-15 each
Cardamom powder - 1/2 tsp (optional)

Method:

Rasagulla recipe: http://saltnpepper-kitchen.blogspot.com.au/2013/07/rasgullas.html

Note: while rolling rasagulla balls, roll the portions in your hands until a smooth ball is formed and then lightly press the ball until it flattens out. 

Rasmalai:
Soak the pistachios and almonds (if you are using the ones with skin) in half cup of hot water for 1 -2 mins, to blanche them.
Take a wide heavy bottomed vessel, grease it with little ghee and add condensed milk + milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.
Then add the sugar and keep stirring. This mixture is called rabri.
Keep in sim and stir it till it reduces in volume. Add chopped nuts to the rabri and mix well. Add cardamom powder and give a quick mix.
Now finally squeeze the sugar syrup from the Rasgullas gently and add it to the milk, one by one and let it cook in low flame for 5mins till the rasgullas absorb the milk. Switch off , cool completely and then chill it. Rasmalai is ready now. Serve chilled!