Easy Instant Rasmalai (Ready in under 15 minutes)

 

blog photo rasmalai

Easy Instant Rasmalai is a quick dessert ready in under 15 minutes.  Rasmalai (“ras” is juice or syrup and malai is “milk cream” in Hindi) is a Bengali delicacy savored by every Indian!! It is made using rasgullas (fluffy, spongy and sweet soft paneer or cottage cheese balls) simmered in thick sweet milk mixture called rabri, flavored with cardamoms, saffron and garnished with chopped nuts.

rasmalai closeup blog

I love all kinds of sweets and rasmalai tops the list!! I love to bite into these spongy, saffron laced, rabri flavored paneer delights anytime and so this recipe of instant or quick (under 15 minutes) rasmalai is often made in our house!!

The traditional rasmalai involves making the rasgullas first (which is a long process using milk) and then dunking them and soaking them in the thick milk mixture which takes too long for a rasmalai fanatic like me!! So Rasmalia in a hurry is the perfect recipe for anyone who needs to make a quick dessert for guests who drop by or as an instant dessert for any party!

rasmali in pink bowl1

All you will need is milk, condensed milk, readymade rasgullas and I like to add readymade badam milk powder (I prefer MTR brand) which gives it a very exotic and rich flavor of badam (almonds) and elaichi(cardamom).  If you do not have it, use just milk and condensed milk (2 cups milk and ½ cup condensed milk, simmer till thick).

Serve rasmalai chilled with lots of rabri along with it.

Instant Rasmalai (Ready in under 15 minutes)

Ingredients

  • 12 readymade rasagullas ( I had only 8 in my readymade bottle, so used only 8)
  • ½ liter or 2 cups milk
  • 100 gm or ¼ tin of condensed milk
  • 3 tablespoons badam mix powder (I used MTR brand)
  • Few almonds, sliced or chopped
  • Few strands saffron
  • ¼ teaspoon cardamom powder (optional)

Instructions

  1. Remove the rasgullas from the syrup and press them between the palms of your hands (or use a lemon squeezer) gently to remove as much sugar syrup as you can. Keep aside. Try not to squeeze too much as they may break or crumble. This is done to make sure they will drink up the milk mixture once they are dipped into them.
  2. In a saucepan, mix the milk and condensed milk well and bring to boil, stirring continuously.
  3. Once it comes to a boil, add the badam mix powder and stir to make a smooth mixture and make sure there are no lumps. Taste for sweetness and if necessary, add condensed milk or badam powder to suit your taste.
  4. Stir in the saffron strands and cardamom powder (I did not add the cardamom powder as the badam mix has elaichi or cardamom in it, but feel free to add if you want more cardamom flavor).
  5. Lower the heat and simmer the milk mixture for about 5 to 8 minutes.
  6. Then add the sliced almonds and drained rasgullas one by one and gently simmer for a few seconds more.
  7. Turn off the heat and keep the rasmalai covered till it is slightly warm. Refrigerate till serving.
  8. Serve soft, fluffy, chilled rasmalai with additional almonds (optional).
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Step-by-step method:

  • Keep all the ingredients ready.

rasmalai ingredients

  • Remove the rasgullas from the syrup and press them between the palms of your hands (or use a lemon squeezer) gently to remove as much sugar syrup as you can.  Keep aside. Try not to squeeze too much as they may break or crumble.  This is done to make sure they will drink up the milk mixture once they are dipped into them.

squeezed rasgullas1

  • In a saucepan, mix the milk and condensed milk well and bring to boil, stirring continuously.
  • Once it comes to a boil, add the badam mix powder and stir to make a smooth mixture and make sure there are no lumps. Taste for sweetness and if necessary, add condensed milk or badam powder to suit your taste. 
  • Stir in the saffron strands and cardamom powder (I did not add the cardamom powder as the badam mix has elaichi or cardamom in it, but feel free to add if you want more cardamom flavor).

rabri mixture

  • Lower the heat and simmer the milk mixture for about 5 to 8 minutes.
  • Then add the sliced almonds and drained rasgullas one by one and gently simmer for a few seconds more.

after adding rasgullas and nuts

  • Turn off the heat and keep the rasmalai covered till it is slightly warm. Refrigerate till serving.
  • Serve soft, fluffy, chilled rasmalai with additional almonds (optional).

rasmalai 1

Note:

  1. The quantity of condensed milk and badam powder is what I add as per my family’s taste.  You can reduce or increase accordingly, to suit your taste.
  2. Other nuts like pistachios or even cashew nuts can be substituted for the almonds or add a mixture of nuts.
  3. Try not to skip adding saffron strands, these give a lovely golden yellow color to the rasmalai!
  4. Rasmalai tastes best when cold, so always serve chilled.
  5. My bottle of readymade rasgullas had only 8 rasgullas, but the amount of rabri or milk mixture in this recipe is enough for 12 rasgullas.
  6. Do not throw away the syrup of the rasgullas; I have a good use for them which I will write about later!!!

4 comments

  1. kalamitykelli says:

    Welcome to yum goggle! We are following you on Face Book – if you are on other social media, we could not find it – please follow us and we’ll follow you back. We will try our best to tag you each time we promote your posts. Kelli at YG!

    • curryandvanilla says:

      Thank you Kelli!! I am on google plus as Vanitha Bhat and on pinterest too!! Thank you for publishing my recipe and I am looking forward to a long association!!

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