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!
Easy 10-Min Rasmalai Recipe
Preparation time: 3 minutes
Cooking time: 7 minutes
Makes 12 rasmalai
Serves 4-6 people
Adapted from: My Jhola
12 rasgullas (I used canned Haldiram’s 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, cashewnuts or a mix of what you have in hand
How I Made It:
1. Drain the rasgulla from the can and squeeze to remove any extra syrup inside. I used a lemon squeezer to make the job easier (thanks to Jugalbandi for that tip!). 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.