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
- 1/2 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 tbsp 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.
Wow You photos looks absolutely tempting…:) Feel like having it now…. Thanks for sharing
Can u pls share how to make with milk pwd of u know
you can find the recipe for making easy rasmalai with milk powder here https://www.cookingandme.com/2008/12/quick-and-easy-rasmalai-recipe.html
wow yummy tempting
please make an option to share with facebook.
A clever & quick way to serve this royal indian dessert!!! Must try :))
Prathima Rao
Prats Corner
Ras malai is my fav too.
i was like did she say 10 min! what a smart idea! i have never got a can of rasgullas.. will have to get it now nags… too much … its a what an idea sirjee moment!
Omg…I am staring to the clicks for long time now..What a click !
amazing…my husband loves rasgulla..this will be spl treat for him…
I have always like rasmalai more than rasgulla and now I know how to enjoy that can of rasgulla. This is brilliant idea!
It’s my all time favourite, thanks for this quick receipt..