Pumpkin Ras Malai

Indian,Bengali's love sweets.When we visit any relatives or acquaintance the first think that comes to the mind of a Bengali is 'Misti' (sweet savory) and that would generally be 'rasgulla'.

Its soft paneer(cottage cheese) balls immersed in sugar syrup.And there is a variety in it too.

'Ras Malai',it is similar to rasgulla but instead of being soaked in sugar syrup,it is soaked in sweet,flavored milk.

Today's recipe is a famous Bengali dessert Ras Malai with a twist.

Ingredients:

Pumpkin puree 250 gm.
4 tbsp clarified butter/Ghee.
1/2 tsp green cardamom powder.
A pinch of Nutmeg (Jaiphal) powder.
1 liter milk.
20 pieces rasgulla (pre-made,from the market.You can find it in cans too).
1/2 tsp saffron.
1 tbsp pistachio.
 1/2 cup condensed milk.
Sugar to taste.

Method:

Heat clarified butter/ghee in a large pan and add in the pumpkin puree and cook for a while.

Then add the milk and stir,mixing well.

Now add the saffron(soaked in little warm milk) and cardamom powder.

Add in the condensed milk,sugar and rasgullas and let it soak the milk.

Then add nutmeg powder and give a final slow stir,carefully so that the balls don't break.

Garnish it with blanched pistachio and let it cool down before serving.

Prepare it,and do let me know if you like it....Enjoy!