Name: Rasmalai Smoothie recipe by Rimli D at BetterButter
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Milk 2 cup; Almond ½ cup (skinned or deskinned); Mini rasgulla 12-16 with ¼ cup syrup (homemadeor store bought); Saffron thread ¼ tsp; Cardamom powder 1 tsp; Pistachio 1 tbsp; Slivered almonds 1 tbsp; Saffron thread 1 pinch

Ingredients Serving: 4

Milk 2 cup
Almond ½ cup (skinned or deskinned)
Mini rasgulla 12-16 with ¼ cup syrup (homemadeor store bought)
Saffron thread ¼ tsp
Cardamom powder 1 tsp
Pistachio 1 tbsp
Slivered almonds 1 tbsp
Saffron thread 1 pinch

Instructions

Take almonds in a clean glass bowl. Pour warm milk in it to submerge the almonds. Keep aside for 10 mins.
Soak saffron in 4-5 tbsp of warm milk and set aside for 1-2 mins. Stir with a clean spoon and gradually add the milk will turn into bright yellow colour.
Pour the soaked almonds along with the milk in a blender and blend into a smooth paste.
The nut paste should be thick and dense. It’s perfectly fine to have teeny weeny bits of almonds in it.
Now add syrup of rasgulla or sweetener of your choice and blend for 30 seconds.
It will be thinner and frothy, pour milk in it. Gradually add 2-3 mini rasgulla with syrup (if any left).
Add ½ tsp cardamom powder, saffron soaked milk into the blender and blend for another 30 secs.
Chill the rasgulla and smoothie separately until needed. Fill the glass with the chilled smoothie and top each glass with 3-4 mini rasgulla, slivered almond & pistachio and serve immediately.
Creamy and yummy rasmalai smoothie is ready. Enjoy!

Similar Recipes