Janmashtami Special- Kesar Rasmalai

Food wise, Janmashtami had been a grand occasion last year.  Grand in conception, grand in preperation, grand in magnitude of disaster of some of the items. Chastened by the experience, I kept it easy this time. Krishna grew up among the dairy farmers of Mathura, he loved milk products of every kind. Ergo, he would have loved rasmalai- one of the few dishes I manage to get right most of the time. This time was no exception.

I stuck to my tried and tested recipe for rasagolla, but since the intention was always to make rasmalai, I flattened the balls before dropping them in sugar syrup.

8-12 rasagollas
1/2 litre milk
1/2 cup sugar syrup
2-4 drops kewra essence
A pinch of saffron (or food colouring)

Method:
In a heavy bottomed pan, heat the milk till it is reduced by a third.
Add the sugar syrup, and mix well.
Soak the saffron strands in water, and add to the milk, along with a few drops of essence.
Squeeze the syrup out of the rasagollas and soak in the sweetened-thickened milk .
Serve chilled.