We all *adore* this traditional Indian dessert, and with good reason! The perfumed milk is delicious, as are the spongy, slightly dense, dumplings floating in it. This version uses a packet from an Indian grocers but you can also make it with ricotta. Both taste good but are very different.
For 4-6 portions you need:
1 pack rasmalai mix
1.5 litres milk
250g vanilla sugar
1 tsp vanilla paste
3 tsp rose water
Make the rasmalai dumplings as per the instructions (basically mix the dry ingredients with 1 egg and 2 tbsp oil, form into small balls). Heat the milk, sugar, vanilla and rose water until boiling and the sugar has dissolved. Add the dumplings and poach lightly for 5 mins. Leave to cool (if you can) and then eat. And eat. And eat...!
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