100gram condensed milk 200gram white chocolate 20 gram butter 1/2 tsp Rasmalai essence A pinch of saffron food colour Few saffron stands 2 tbsp almond flakes 2 tbsp pistachio flakes 1/2 tsp ilayichi powder Dry rose petals
Mix condensed milk, butter, rasmalai essence in a pan, add chopped white chocolate. Cook on low flame till all mixture mix nicely. Add chopped nuts, ilaychi powder, saffron strands, food colour and give a gentle stir. Switch off the flame. Pour in a 5 inch lined square mould. Flatten and garnish with almond flakes, pista flakes, saffron strands. Keep in the fridge for 2 hours, after 2 hours take it out from the fridge and cut it into small square pieces with a sharp knife. Enjoy homemade rasmalai chocolate fudge. Store in the fridge for a long time.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.