#recipehacks
We all love eating kulfi and rasmalai in summers....if guests are coming at home or you want to make both dishes in a day, it can be done by making this mix. It tastes just like market Wala stuff!!
Kesar pista milk mix (the quantities can be adjusted as per your need)
Ingredients
500 ml full fat milk

10-15 almonds blanched and peeled

10-15 pistachios blanched and peeled

1 tsp elaichi powder

Kesar dipped in some warm milk

2 tbsp milk powder

Sugar as per taste (can use grated jaggery or half sugar -half Jaggery)
Blanching means keeping the nuts in hot water for an hour or two and then peeling the skin off.
Method
1. Mix the milk powder in the 500 ml milk and keep it to boil in a heavy bottom pan. After 1 boil let it reduce on simmer.
2. Meanwhile, chop half the nuts and add it to milk and crush half the nuts coarsely and add to milk. Keep stirring in between and scraping the sides.
3. When milk has reduced to almost 2/3 of it's original quantity, add kesar milk, elaichi powder and again let it reduce for 5 minutes.
4. Now add your sweetner. If it is sugar, add and on simmer let it dissolve and get thickened a bit as sugar leaves water. If it is jaggery, add and switch off the gas.
The milk mix needs to be cooled now. For kulfi one can fill it in moulds and freeze for 8-10 hours.
For rasmalai, I had used normal while rasgullas from market and squeezed them to remove the sugar syrup. In a pan I have added the milk mix and when hot, I have added the squeezed rasgullas. The rasgullas will soak the milk and your rasmalai is ready.
Serve it chilled.