Papaya Rasmalai~

Rasmalai or roshmalai is a Bengali dessert eaten in Bangladesh, India and Pakistan. The word ‘lip-smacking’ could have been invented to describe rasmalai. Sweet milk balls in thick milk. This recipe is really a great treat in special occasions.

Ingredients:

• 2 cups of condense milk, 
• 200 g of sugar, 
• 2 cups of grated papaya (boiled), 
• 150 g of mawa, 
• ¼ cup of milk powder, 
• ½ teaspoon of cardamom powder, 
• 50 g of clarified butter, 
• ¼ cup cashew nut (coarsely crumb), 
• 1½ tablespoon of chopped raisins, 
• 2 teaspoons of rose water, 
• ½ teaspoon of saffron, 
• 1 tablespoon of chopped almond & pistachio.

Instructions:

1. At first soak the saffron on rose water and keep aside. Then boil the condensed milk and give the sugar; stir it some time.
2. Pour the ¼ teaspoon cardamom powder & ½ portion of saffron and stir it lightly and then take it out. Then fry the papaya with ½ cup of sugar, clarified butter on a pan and stir it well.
3. When it is properly fried you pour the rest of the cardamom powder, mawa & milk powder and stir it gradually for some time. Then take it out and let it rest for cool.
4. Now mix the papaya with raisins & cashew nut and make small round-shaped sweet balls and keep them on a serving dish.
5. Then pour the condensed milk on top of the papaya sweet. Now pour rest of the saffron (soaked in rose water) and sprinkle the almond & pistachio.
6. Then keep it in the refrigerator for some time. Lastly serve the cold papaya rasmalai and enjoy.