Easy Rasmalai Recipe - My mom-in-law makes a quick and easy rasmalai using milk powder. While that's great for days you don't have time to make the chenna from scratch, etc, there's another trick for making super easy rasmalai in 10 mins! This is perfect for festival days when you are making a variety of dishes and also have to cook your regular meals.
To make rasmalai from scratch: you need to split whole milk using a lemon, vinegar or curd, much like we make paneer at home. That cheese is then hung and squeezed dry, kneaded well, and shaped into balls which are then cooked in a milk base and soaked.
It's delicious and not as difficult as it is time-consuming but when you can get a similar result in 10 mins, I am not picking the longer route. I am just not that kinda girl!
You may also like the following quick and easy Diwali sweets:
Easy Rasmalai Recipe
Ingredients
- 12 rasgulla
- ½ cup of condensed milk adjust to level of sweetness preferred
- 2 cups of milk any fat content you prefer
- 3 green cardamom seeds powdered
- A few strands of saffron optional
- 2-3 tablespoon of chopped nuts like almonds pistachios, cashew nuts or a mix of what you have in hand
Instructions
- Drain the rasgulla from the can and squeeze to remove any extra syrup inside. I used a lemon squeezer to make the job easier. Be gentle though, otherwise the rasgulla will crumble. You don't have to squeeze the life out of them, just get most of the syrup out so that our milk mixture can get in and soak up the ragullas nicely.
- Mix the milk and condensed milk and bring to boil
- Add the cardamom powder and saffron and simmer for 3-4 mins.
- Then add the drained rasgullas and chopped nuts.
- Mix well and let it simmer together for another minute.
- Remove from fire, let it cool down and refrigerate for a few hours.
- Serve chilled with more crushed nuts on top.
Step by Step Rasmalai Recipe:
I used a lemon squeezer to make the job easier. Be gentle though, otherwise the rasgulla will crumble. You don't have to squeeze the life out of them, just get most of the syrup out so that our milk mixture can get in and soak up the ragullas nicely.
2. Mix the milk and condensed milk and bring to boil. Add the cardamom powder and saffron and simmer for 3-4 mins. Then add the drained rasgullas and chopped nuts. Mix well and let it simmer together for another minute.
3. Remove from fire, let it cool down and refrigerate for a few hours. Serve chilled with more crushed nuts on top.
Yum! Any milk-based sweet is right up on my list of favourites but rasmalai does hold a special place in both TH's and my heart!
Hope you try this easy Rasmalai recipe this Diwali.
For rasmalai recipe in Hindi, Tamil, Telugu, Marathi, Kannada, Urdu etc please use the Google Translate button in the sidebar.
master chef
I love this recipe. Well done
Archana Kumar
Thats a super quick recipe for something that looks this good ! Like rasmalai way more than rasgullas. Great idea and beautiful pic...that green bowl is pretty !
vjperera
wow what a great recipe. Thanks Nags!
Vanamala Hebbar
Very nice....
divya
It's finger licking delicious & tempting..
Madhavi
Even i make the same way, the only difference is i use sugar. I think condensed mik is a great idea, it will definitely give some richness to the dish.
As usual beautiful clicks!
jeyashrisuresh
The haldirams rasgullas are a handy one when i have guests and rich dessert to impress guest without much effort:)Super tempting rasmalais
VineelaSiva
Its nice even i too do the same.Its very easy if we have rasgulla and condenced milk.Some times koya also helps to make chum chum.
Aarthi
awesome recipe..i should try it soon
Priti S
I make same too way...looks so yum