Tres Leches Rasmalai
I mean why not right? They’re both pretty much all milk and sugar. And delicious. Here’s the backstory for you. Yesterday, I made a whole bunch of rasgullas out of guilt for my child and I forgot how tiny he is and how little he actually eats. Obviously the quantity I made was in direct proportion to the guilt I felt for picking up a weekend shift in spite of the fact that he strictly forbade me from ever doing so (rolling my eyes btw). Long story short, although it might be too late for that, I decided to recycle the leftover rasgullas and the logical solution happened to be Rasmalai. Two major problems with that situation. One, it’s extremely time consuming and time is one thing I literally do not have. Second, it’s too normal and I’m not wired that way. Which led to this 10 minutes or less, no cook, no prep version of rasmalai that you’re probably going to thank me for. Soon.
- leftover rasgullas (I used about 8)
- 8 oz condensed milk (half can approx)
- 8 oz chilled whole milk (not skim, don’t do it)
- 1/4 cup dry shredded coconut (unsweetened/sweetened, whatever you have)
- Nuts to garnish (very optional)
- Squeeze the liquid out of the rasgullas and set them aside. Be gentle and avoid squashing them.
- Mix the condensed milk, milk and coconut in a bowl and pour it in a serving tray.
- Add the rasgullas and stir them in gently.
- Garnish with nuts if you choose to and serve. Chill in the refrigerator if you plan to serve it later.