Easy Rasmalai Recipe - How to make rasmalai | Diwali Sweet Recipes

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This is the quick and easy rasmalai recipe when your homemade rasgullas are ready. Rasmalai is a rich indian delicacy, rasgullas in thickened milk with the slight flavour of sugar syrup and saffron topped with nuts...Its yum combo!! You can check the homemade rasgullas recipe , but you can use store bought ones too for making rasmalai. Do check out bread rasmalai recipe too.

Rasmalai Recipe - Ingredients

• Rasgullas - 12 to 15
• Milk - 3 cups
• Condensed milk - 3 tbsp 
• Ghee - 1 tsp
• Sugar - 1/2 cup
• Chopped Nuts(pista,cashews and badam) - 3 tbsp
• Saffron - 3 to 4 strands
• Cardamom powder - 1/2 tsp (optional)

Method:

1.Take a wide heavy bottomed vessel, grease it with little ghee and add condensed milk + milk. Bring to a boil and reduce to medium flame. Keep stirring till the milk starts thickening and reduced to half.Meanwhile take 2 tbsp of warm milk, add saffron strands and crush it well, keep aside. 

2.Now add the saffron milk to the boiling and keep stirring. Then add the sugar  and keep stirring. The mixture is called rabri and it tastes divine by itself :)

4.Keep in sim and stir it till it reduces in volume.Fry the nuts in ghee and add it to the rabri and mix well. Add cardamom powder and give a quick mix.

5.Now finally add the rasgullas and let it cook in low flame for 5mins till the rasgullas absorb the milk.Switch off , cool completely and then chill it. Rasmalai is ready now. Serve chilled!

I've become a great fan of rasmalai since I tasted it from Annapoorna GowriShankar.Guess they use condensed milk so wanted to give a try at home using condensed milk. Homemade ones are best too if prepared in the right consistency.

You can also use store bought rasgullas, tinned ones are easy to reach - Haldirams works best .

My Notes:

• Dont use saffrons more, it will be over powerful and will spoil the taste.
• The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
• You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
• Allow atleast 30mins sitting and refrigerating time before serving to taste best.

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