Rasmalai is a rich indian delicacy, Rasmalai is my favorite eversince I tasted it from Annapoorna GowriShankar.Even now whenever we dine there, I end up with this rasmalai for dessert.Sometimes I even order some light dinner and reserve my tummy for this rasmalai 🙂 I usually make rasmalai this way, but have always wondered about the taste in sweet shops / restaurants….So I tried a instant version with store bought mini rasgullas and condensed milk and it turned out super yum….It was just perfect! I am sure this easy version can be made when you have guests at home or during festive occasions when you have other works to do so perfect for Diwali time too! 🙂
I loved this terracotta bowl when I saw it in a supermarket….I picked it up at once and the first thing that came to mind was to click rasmalai 🙂
Check homemade rasgullas recipe and bread rasmalai recipe that I posted earlier.
Rasmalai Recipe – Ingredients
Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: Indian
Recipe Category: Sidedish | Recipe Cuisine: Indian
Rasgullas – around 15
Milk – 1 cup
Condensed milk – 1/2 cup
Chopped Nuts(pista,cashews and badam) – 2 tbsp+ 1 tsp for garnish
Saffron – 3 to 4 strands
Cardamom powder – a pinch(optional)
Method:
- Take a pan – add condensed milk to it, add a tbsp of milk and whisk it well.Now add remaining milk and let it boil in medium flame for 5mins. Keep stirring.Crush saffron strands and add it.The color of milk will change to slightly yellow color, after saffron is added, let it boil for a minute.
- Then add chopped nuts, cardamom powder give a quick mix and let it boil.Now take your rasgullas.I used store bought rasgullas this time.
- Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas.Be gentle else the rasgullas will crumble.Now add the rasgullas to the milk and let it simmer for 5mins in low flame.Switch off.
Cool down for few mins, then refrigerate for atleast an hour.Serve chilled!
My Notes:
- You can also use store bought rasgullas, tinned ones are easy to reach – Haldirams works best.I got it from a sweet shop.
- 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.
- I didnt add sugar as the sweetness in condensed milk and the rasgullas were just perfect for me.
- Allow atleast 30mins sitting and refrigerating time before serving to taste best.
Divs says
October 17, 2014 at 1:03 pmMmmm chilled Rasmalai is the BEST! Instant version will be so useful for a quick sweet fix!
Jayanthi Sindhiya says
October 17, 2014 at 5:16 pmYay!!!!!!! My favorite…. Looks delicious
Rumana Ambrin says
October 17, 2014 at 8:39 pmThis certainly a instant and very delicious rasmalai…
kalyani says
October 21, 2014 at 3:53 pmJust made this now and its yummy.how long it stay good in fridge.?
SHARMILEE J says
October 21, 2014 at 4:05 pmMay be 2 days if you refrigerate it…
kalyani says
October 21, 2014 at 4:37 pmThanks for your quick reply.
Unknown says
October 10, 2015 at 4:12 amHi sharmi.. i am also used store bought resgulas..when i put resgulas to the creami portion the resgulas are turn little hard:(…but toghether it taste greate….