Shortcut rasmalai recipe that’s super quick and easy. The rasmalai recipe in this post has egg and milk powder in it so if you prefer a different version, check out my 10-min rasmalai recipe using rasgulla. Here is a recipe I have been dying to post. It’s from my mother-in-law and its the most easy and quick rasmalai recipe ever. Promise!
But wait, what is rasmalai? Traditionally, it’s sweetened, flattened or round balls of chenna (fresh Indian cottage cheese) soaked in milk cream. Sounds yummy? That’s because it is! Now this recipe below throws tradition to the wind and uses a very interesting shortcut method to make rasmalai. Read on to learn more.
So in case you want to celebrate the holidays with some Indian dessert, whose sweetness level you can control, then this one is for you. Did I mention its super easy?
As I mentioned, the recipe does use eggs, which would probably make the inventors of rasmalai turn in their graves, but the taste is not compromised one bit and there is no ‘eggy’ smell at all.
Click here for list of Diwali sweets recipes that can be made under 20 minutes.
- Milk Powder - 1.5 cups
- Egg - 1
- Full fat milk - 4 cups
- Sweetened condensed milk - ¾ cup (adjust according to your taste)
- Crushed cardamom pods - 2- 3
- You can use other flavouring of choice like rosewater, pistachios, almonds, saffron, etc.
- Mix the egg and the milk powder together to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on palms. If too sticky, dampen palms. Lay these flattened pieces without overlapping, on a tray.
- Heat a wide bottomed pan and bring the milk to boil. Once it starts boiling, bring the heat to sim and gently, very gently, add the milk powder-egg discs to this.
- You don't need to mix or stir much, but be careful to give the discs enough space from each other in the liquid. They will expand a bit when they start cooking.
- After about 10 mins, add the crushed cardamom and. Let it cook for another 10 mins.
- When the pieces have expanded considerably and seem soft and cooked through (take out once piece, break and check inside if the dough is still sticky), remove from fire.
- Add the condensed milk when still hot and mix gently. Adjust amount according to sweetness required.
- Chill before serving.
Step by Step Quick and Easy Shortcut Rasmalai recipe:
1. Mix the egg and the milk powder together to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on palms. If too sticky, dampen palms. Lay these flattened pieces without overlapping, on a tray.
2. Heat a wide bottomed pan and bring the milk to boil. Once it starts boiling, bring the heat to sim and gently, very gently, add the milk powder-egg discs to this.
3. You don’t need to mix or stir much, but be careful to give the discs enough space from each other in the liquid. They will expand a bit when they start cooking.
4. After about 10 mins, add the crushed cardamom and. Let it cook for another 10 mins.
5. When the pieces have expanded considerably and seem soft and cooked through (take out once piece, break and check inside if the dough is still sticky), remove from fire.
6. Add the condensed milk when still hot and mix gently. Adjust amount according to sweetness required.
Chill before serving.
This rasmalai recipe is a bit controversial and I accept that. However, you’ve got to admit it IS quite unique and I will tell you it tastes very similar to the real version of rasmalai.
I just tried your rasmalaai. Its really looking good and it is also yummy. But i just add i little bit soda in the milkpowder so they are bettet!
ru you kidding me????? rasamalai with egg??? people of bengal must be truning in their graves…. sorry it doesnt look you and i bet it wont taste yup… please dont spoil such a beautiful cuisine called indian food….
recipes are open to adaptation and interpretation by the cook. this is one way of making rasmalai and i like it. if you don't feel free to ignore and not come back to it. i am not spoiling indian cuisine, just making my own adaptations of it.
i tried it for diwali……it was simply a blast…..very easy nd awesome
I tried making this.. but then it smells eggy 🙁 :(… please help..
try this easy 10-min rasmalai recipe in that case https://www.cookingandme.com/2012/09/easy-rasmalai-diwali-sweets-diwali-recipes.html
wanna really try this:)
This recipe is unique and easy, I will definitely give it a try!
THANX FOR PUTTING UP THIS RECIPE MY SISTER ALSO MAKES IT THIS WAY AND SHE IS DOING THIS SINCE TEN YEARS…BUT STILL THANX…AND GR8 RECIPE…
I tried it and it was Delicous. The batter was i bit dry though when we tasted it but the next day it has soaked well and was softer. I think paneer will work well instead of the milk powder+egg mixture
there is NO SUBSTITUTE for egg in this rasmalai recipe
what is the substute for egg we are vegetarions please send me a reply
Today in tv same recipe was shown but the used only egg white.
hey is there a an alternative for egg??? cause this seems about the eassiest of rasmali on net but i reallly cant use egg.. so let me know if the is an alternative
tooooooooo goooood!!!
n please keep on telling us new recipes…
thanks 4 dis one!!!
hey..
ur dish looks yum…i am definitely going to try it…
it would be a pleasure if u could tell me the egg and milk powder ratio u know just in case of emergency …..:-)
the measurements are given in the recipe already bhavya. 1 egg : 1.5 cups milk powder
oh yeah thanks
Is it possible to make this Recipe using balls instead of flattened discs?? Many thanks.
yes sure. just make them small so that the insides of the rasmalai balls cook properly too. hope you try and like the recipe!
love u nag it was speachles
One of the easiest and softest ras mali recipies.
so glad you liked the rasmalai recipe. it's much quicker and easier than the traditional rasmalai recipe
wow
Looks so yummy.
hehe thanks, you made me smile after reading it again.
Awesome recipe !! and really love the way you kicked some "anonymous" butt … I can't stop laughing. On another note, thanks for stopping by my site and for the lovely comment….Shinta
yeah this is my mother-in-law's shortcut rasmalai recipe! comes out beautifully although admittedly doesn't take as "great" as the original.
I was browsing through your photography tips when I was led to this beautiful page. (Ok, I saw ras malai and the photography tips went out the window.) Man. I have never heard of a ras malai that contains egg. But I'm sure it helped tremendously in fluffing up the balls. And such a quick recipe compared to the chhana making! Bookmarked!
Hi! 🙂
Lovely recipe. Mom used to make it the exact same way when I was a kid. It was very popular in Saudi Arabia back then.
Except mom used 1 tsp baking powder and 1 tbsp maida too…Don't know technicalities of what difference they make or why…But that helps make perfectly round balls
its because the discs were not cooked through. so you need to simmer them for longer, in the milk.
i am a student at the university of hong kong and i tried ur recipe cuz i was homesick and it felt too easy to make. i got the correct shape and it looked deicious….
but the core of the balls was too hard :((
anyways thanks for the recipe!! greatly appreciated
full fat milk powder, any brand should work
what milk pwder do you use for this recipe?
MMMMHHHHH this is so easy and YUMMMMMMYYYYYYY
Thanks so much xo
thats an easy recipie..merry christmas Nags..are you going home for your first christmas after wedding?
Quite simple n easy to fix. Gr8 idea girl!
Happy new year to you!
Hi there, I tried your recipe and it came ABSOLUTELY perfect!! One thing I did differently was to add the condensed milk and cardamom before putting in the discs so that stirring the discs cud be kept to a minimum.Thanks a lot. I will be making this again.
The discs usually get hard if the milk powder:egg ratio is not right. ie, the milk powder quantity is higher. make sure you add maybe half a beaten egg in that case and try again. you can also try adding 1tsp or so milk if that happens.
Discs are hard. Even after cooking it for longer time. Why dont they become soft.
Anon – really? I think there are lots of similarities between Pakistani and Indian cuisine anyway. I know the tandoor cooking is common too 🙂
But tell me, why do you add the baking powder? Does it make it softer or spongier?
Here is a funny thing, we in pakistan make it with a similar recipe all the time.I put 1/2 tsp baking powder and 1tsp oil in the pieces too.
Divya – I had forgotten how crazy that answer was 😀 hahaha.. thanks!
Just came in to recheck the recipe and I'm so happy at the reply you gave to the*crappy anon person*..way to go!! Your blog,your recipes,your rules!!!
Rasgollas and Rasmalai are the two Bengali sweets I like. These look delicious. I’ve never seen a recipe using eggs though. 🙂
A very very happy new year, Nags.
Anon – You are entitled to your opinion. Same as me. Now don’t make me bring out my bad self and kick your sorry ass. One more nasty comment from a crappy anon person, I hunt down your IP address and make you pay! Get it?
My blog, my recipes, my rules!!!
eggs ? I really don’t think such a decadent dish deserves to be killed this way. Please respect the dish and not ruin it by your WILD imaginations and SHORT cuts.
Wow, that really is a simple recipe! Thanks for sharing.
Thanks for adding us as a friend on Foodbuzz. I love your site. We welcome you to come visit ours!
Quite simple n easy to fix. Gr8 idea girl!
Happy new year to you!
Happy holidays to you !! Love rasmalai.. feel tempted to have some now.
Eggs, milk and rasmalai, eh? Er … I’m no purist but … 🙂
Happy New Year, Nags!
Happy new year
Now I remember why I’ve been staying away from food blogs lately… temptations… 🙂
Happy Holidays N!
Nags..
Wonderful..Thanks a lot for sharing this recipe
love
veena
This sounds so good. Nice recipe, this is a very unique procedure for rasmalai. Really wanted to try this out. Nicely presented….
YUM!
Happy Holidays!!!!!!!!!!
Hi Nags nice to see you. 🙂
Your rasmalai looks so elegant and delicious. We love Indian sweets and this is just wonderful. 🙂
I just stumbled on your blog – I think I will be back!
wonderful! what a simple recipe indeed!:-)
wow this version of rasamalai is really easy to do!
join in the savory event going in my blog!
thats an easy recipie..merry christmas Nags..are you going home for your first christmas after wedding?
Rasmalai…my favourite….my Rasmalai recipe is almost similar to this one…but without condensed milk….you can see my version in my place…
Wow simply irrestiable recipe. Makes me drool. Thank you for sending it down to FIC.
Lovely Lovely recipe..Pic is superbbbb..:)
Thats a nice recipe! Will try your version soon!
Awesome recipe… I am sooo going to make this 🙂
yes this is the easiest recipe i have ever seen. unfortunately i can’t try coz it has eggs 🙁 i have heard of one more recipe.. which is also easy.. buy readymade haldirams rosgullas, squeeze the liquid from each ball, run the balls in cold water and then drop them in thick milk+condensed milk mixture.. i have not tried.. but going to try later.
This is just too good… egg or no egg, I am totally digging this.
Looks good and I usually make with ready made rasgullas…this sounds good:)
I have to say, these look delicious. Thanks for posting this!
Thats absolutely new way of making Rasmalai…a bengali sweet without chenna is something innovative-ly amazing .It looks so perfectly authentic that its hard to believe its not made as per rule of thumbs
with eggs and milk powder??..have to try it sometime..looks really good..
tempting photos….different from the way i make them….u can check my version here
http://gourmetaffair.blogspot.com/2008/10/rasmalai.html
will try ur version next time….:-)
A very different recipe from what I have known but great looking as always, Nags! The first picture looks very pretty!
Nags,that makes me drool..i havent experimented it yet..lemme try and see.btw,am adding you..hope to see you from now
Looks pretty n quite a different one!!!