2 cups full fat milk
3 tablespoons sweetened condensed milk
3/4 cup sugar
3 tablespoons assorted nuts broken into small pieces
2 teaspoons kesar badam mix (optional,I used this as I was out of saffron)
1/4 teaspoon ghee
1.Remove the rasgullas from sugar syrup and squeeze the juice as much as you can.Keep aside.Roast the assorted in 1/4teaspoon ghee.Keep aside.
2.In a wide vessel mix milk,condensed milk and sugar.Heat on medium flame and bring to a boil.
3.Next add the keasr badam mix(if using) or crushed cardamom and mix well.Now keep the flame in low and stir the milk every now and then scrapping the walls.The milm should reduce 1/2 to its original quantity.
4.After about 10 minutes add the roasted to the simmering milk and mix well.Stir well.
5.After milk has reduced to half of its volume(which should take about 25 minutes) add the rasgullas 2 at a time,do not stir just turn once or twice gently.Simmer for 10 minutes
6.Switch off the flame and allow to cool thoroughly.Refrigerate till serving.
Take 2 or 3 rasmalais in a bowl,add required qnatity of rabri and serve chilled.
1.You can fry the nuts in more ghees if you need.
2.Instead of kesar badam mix you can use saffron infused milk to get the color and flavor.
3.If using store bought rasgullas do not squeeze much as they tend to break