|Nutritional Guidelines (per serving)|
Succulent Rasgullas in decadent Rabdi! The Rabdi of course, is a labor of love as it is essentially sweetened, thickened milk. Thickening milk takes time and a lot of patient stirring. Actually, you can be crafty and shorten the cooking time on this step too. Just use evaporated milk to make the Rabdi. Less cooking and stirring!
Put the evaporated milk into a deep, heavy-bottomed pan and set up to boil on medium heat. Watch carefully as it may boil over. I usually stand by with a whisk and frequently stir to keep the milk from boiling over.
After the milk first comes to a boil, reduce heat a little and keep boiling until it is reduced to 1/2 of its original volume. It will begin to turn a lovely, pale brown color as it thickens.
When the milk is this thick, add the Rasgullas, cardamom powder and food coloring. Stir well but very gently to avoid breaking the rasgullas and cook till milk is further reduced to 1/3 of its original volume.
Taste and add sugar if you want the dessert sweeter. I find this is usually unnecessary as the Rasgullas would have imparted some of their sweetness to the dessert, so I prefer not to add extra sugar. That is, however, a matter of personal choice.
Turn off the heat now and spoon the dessert very gently into a serving dish. Keep aside to cool completely.
While the dessert is cooling, put the almonds in a microwave-safe bowl and add enough water just to cover them. Cook on High for 1 minute. Remove from microwave and allow to sit for 2 minutes. Now take each almond and squeeze between thumb and forefinger. The skin will slip off easily. Discard the skin. Do this for all the almonds and then cut into slivers. Decorate your dessert with these almond slivers.
Chill the Rabdi-Rasgulla in the refrigerator until ready to serve.