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You are here: Home / Diwali Recipes / Shortcut rasmalai recipe, Diwali sweet recipes

Shortcut rasmalai recipe, Diwali sweet recipes

October 15, 2016 75 Comments

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.

Shortcut rasmalai recipe, Diwali sweet recipesSo 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.

Quick and easy shortcut rasmalai
 
Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
A quick and easy shortcut rasmalai recipe where the rasmalai pieces are made with milk powder and egg and the base is cooked down milk with some condensed milk to give it richness.
Author: nags
Recipe type: Dessert
Cuisine: Indian
Serves: 4
Ingredients
For the rasmalai pieces
  • Milk Powder - 1.5 cups
  • Egg - 1
For the rasmalai base
  • 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.
Instructions
  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.
  7. Chill before serving.
3.5.3208

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.

Shortcut rasmalai recipe, Diwali sweet recipes
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.

Shortcut rasmalai recipe, Diwali sweet recipes
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.

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By nags Filed Under: Diwali Recipes, Sweets Puddings Desserts

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Reader Interactions

Comments

  1. Anonymous

    December 29, 2012 at 9:26 pm

    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!

    Reply
  2. ????

    November 21, 2012 at 11:58 am

    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….

    Reply
    • Nagalakshmi V

      November 21, 2012 at 1:46 pm

      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.

      Reply
  3. rupanjana

    November 15, 2012 at 6:33 am

    i tried it for diwali……it was simply a blast…..very easy nd awesome

    Reply
  4. Minnu

    November 6, 2012 at 1:23 pm

    I tried making this.. but then it smells eggy 🙁 :(… please help..

    Reply
    • Nagalakshmi V

      November 7, 2012 at 1:34 am

      try this easy 10-min rasmalai recipe in that case https://www.cookingandme.com/2012/09/easy-rasmalai-diwali-sweets-diwali-recipes.html

      Reply
  5. Anonymous

    September 7, 2012 at 8:24 am

    wanna really try this:)

    Reply
  6. Anonymous

    August 23, 2012 at 6:05 pm

    This recipe is unique and easy, I will definitely give it a try!

    Reply
  7. Anonymous

    August 8, 2012 at 11:21 am

    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…

    Reply
  8. Anonymous

    July 25, 2012 at 4:39 pm

    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

    Reply
  9. Anonymous

    July 17, 2012 at 11:41 am

    what is the substute for egg we are vegetarions please send me a reply

    Reply
  10. Nagalakshmi V

    July 17, 2012 at 1:17 pm

    there is NO SUBSTITUTE for egg in this rasmalai recipe

    Reply
  11. sajna

    July 4, 2012 at 7:22 pm

    Today in tv same recipe was shown but the used only egg white.

    Reply
  12. Anonymous

    June 28, 2012 at 5:52 am

    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

    Reply
  13. Anonymous

    June 21, 2012 at 10:11 am

    tooooooooo goooood!!!
    n please keep on telling us new recipes…
    thanks 4 dis one!!!

    Reply
  14. Bhavya

    April 28, 2012 at 9:44 am

    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 …..:-)

    Reply
    • Nagalakshmi V

      May 3, 2012 at 12:48 am

      the measurements are given in the recipe already bhavya. 1 egg : 1.5 cups milk powder

      Reply
    • bhavya

      May 11, 2012 at 6:48 pm

      oh yeah thanks

      Reply
  15. Anonymous

    April 10, 2012 at 8:39 pm

    Is it possible to make this Recipe using balls instead of flattened discs?? Many thanks.

    Reply
    • Nagalakshmi V

      April 11, 2012 at 1:30 am

      yes sure. just make them small so that the insides of the rasmalai balls cook properly too. hope you try and like the recipe!

      Reply
  16. Anitha santosh

    April 5, 2012 at 5:33 pm

    love u nag it was speachles

    Reply
  17. Anonymous

    February 2, 2012 at 9:57 am

    One of the easiest and softest ras mali recipies.

    Reply
    • Nagalakshmi V

      February 4, 2012 at 1:56 am

      so glad you liked the rasmalai recipe. it's much quicker and easier than the traditional rasmalai recipe

      Reply
  18. dream girl

    October 21, 2011 at 9:09 pm

    wow

    Reply
  19. indiafoodrecipes

    October 13, 2011 at 12:43 am

    Looks so yummy.

    Reply
  20. Nags

    September 16, 2011 at 3:26 pm

    hehe thanks, you made me smile after reading it again.

    Reply
  21. foodtravelandakeyboard

    September 12, 2011 at 9:06 pm

    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

    Reply
  22. Nags

    April 14, 2011 at 1:00 am

    yeah this is my mother-in-law's shortcut rasmalai recipe! comes out beautifully although admittedly doesn't take as "great" as the original.

    Reply
  23. Saee Koranne-Khandekar

    April 13, 2011 at 10:27 am

    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!

    Reply
  24. Fatima

    March 22, 2011 at 9:19 pm

    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

    Reply
  25. Nags

    January 22, 2011 at 1:46 am

    its because the discs were not cooked through. so you need to simmer them for longer, in the milk.

    Reply
  26. Anonymous

    January 21, 2011 at 11:06 am

    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

    Reply
  27. Nags

    December 30, 2010 at 12:04 am

    full fat milk powder, any brand should work

    Reply
  28. Anonymous

    December 29, 2010 at 12:03 pm

    what milk pwder do you use for this recipe?

    Reply
  29. Anonymous

    October 5, 2010 at 4:40 pm

    MMMMHHHHH this is so easy and YUMMMMMMYYYYYYY
    Thanks so much xo

    Reply
  30. A kitchen scientist & a wh

    April 1, 2010 at 1:37 pm

    thats an easy recipie..merry christmas Nags..are you going home for your first christmas after wedding?

    Reply
  31. Vij

    April 1, 2010 at 1:36 pm

    Quite simple n easy to fix. Gr8 idea girl!

    Happy new year to you!

    Reply
  32. Hasna

    April 1, 2010 at 6:18 am

    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.

    Reply
  33. Anonymous

    February 14, 2010 at 6:58 pm

    Discs are hard. Even after cooking it for longer time. Why dont they become soft.

    Reply
  34. Nags

    February 15, 2010 at 2:55 am

    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.

    Reply
  35. Anonymous

    August 31, 2009 at 8:37 pm

    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.

    Reply
  36. Nags

    September 1, 2009 at 1:34 am

    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?

    Reply
  37. Divya Kudua

    June 11, 2009 at 5:05 am

    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!!!

    Reply
  38. Nags

    June 11, 2009 at 5:17 am

    Divya – I had forgotten how crazy that answer was 😀 hahaha.. thanks!

    Reply
  39. Aparna

    January 6, 2009 at 12:31 pm

    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.

    Reply
  40. Nags

    January 4, 2009 at 9:55 am

    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!!!

    Reply
  41. Anonymous

    January 2, 2009 at 2:41 am

    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.

    Reply
  42. Nate-n-Annie

    December 30, 2008 at 6:36 pm

    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!

    Reply
  43. Vij

    December 29, 2008 at 3:18 am

    Quite simple n easy to fix. Gr8 idea girl!

    Happy new year to you!

    Reply
  44. Pravs

    December 29, 2008 at 2:34 am

    Happy holidays to you !! Love rasmalai.. feel tempted to have some now.

    Reply
  45. sra

    December 27, 2008 at 6:12 pm

    Eggs, milk and rasmalai, eh? Er … I’m no purist but … 🙂

    Happy New Year, Nags!

    Reply
  46. Raaga

    December 26, 2008 at 8:58 am

    Happy new year

    Reply
  47. Sig

    December 24, 2008 at 7:46 pm

    Now I remember why I’ve been staying away from food blogs lately… temptations… 🙂
    Happy Holidays N!

    Reply
  48. curryworld

    December 23, 2008 at 11:32 pm

    Nags..
    Wonderful..Thanks a lot for sharing this recipe
    love
    veena

    Reply
  49. Jeena

    December 23, 2008 at 3:06 pm

    Hi Nags nice to see you. 🙂

    Your rasmalai looks so elegant and delicious. We love Indian sweets and this is just wonderful. 🙂

    Reply
  50. Maya

    December 23, 2008 at 11:33 am

    I just stumbled on your blog – I think I will be back!

    Reply
  51. Shreya

    December 23, 2008 at 10:07 am

    wonderful! what a simple recipe indeed!:-)

    Reply
  52. SriLekha

    December 23, 2008 at 9:48 am

    wow this version of rasamalai is really easy to do!
    join in the savory event going in my blog!

    Reply
  53. A kitchen scientist & a white rat hubby!!!

    December 23, 2008 at 8:49 am

    thats an easy recipie..merry christmas Nags..are you going home for your first christmas after wedding?

    Reply
  54. Swapna

    December 23, 2008 at 7:24 am

    Rasmalai…my favourite….my Rasmalai recipe is almost similar to this one…but without condensed milk….you can see my version in my place…

    Reply
  55. Sukanya Ramkumar

    December 23, 2008 at 3:23 pm

    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!!!!!!!!!!

    Reply
  56. Kitchen Flavours

    December 23, 2008 at 5:56 am

    Wow simply irrestiable recipe. Makes me drool. Thank you for sending it down to FIC.

    Reply
  57. Varsha Vipins

    December 23, 2008 at 3:28 am

    Lovely Lovely recipe..Pic is superbbbb..:)

    Reply
  58. AnuSriram

    December 22, 2008 at 8:33 pm

    Thats a nice recipe! Will try your version soon!

    Reply
  59. Indhu

    December 22, 2008 at 6:59 pm

    Awesome recipe… I am sooo going to make this 🙂

    Reply
  60. Mahimaa's kitchen

    December 22, 2008 at 6:44 pm

    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.

    Reply
  61. anudivya

    December 22, 2008 at 3:24 pm

    This is just too good… egg or no egg, I am totally digging this.

    Reply
  62. The Veggie Guy

    December 22, 2008 at 1:36 pm

    I have to say, these look delicious. Thanks for posting this!

    Reply
  63. Alka

    December 22, 2008 at 12:52 pm

    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

    Reply
  64. Sunshinemom

    December 22, 2008 at 10:37 am

    A very different recipe from what I have known but great looking as always, Nags! The first picture looks very pretty!

    Reply
  65. Priya

    December 22, 2008 at 9:15 am

    Looks pretty n quite a different one!!!

    Reply
  66. RAKS KITCHEN

    December 22, 2008 at 2:03 pm

    Looks good and I usually make with ready made rasgullas…this sounds good:)

    Reply
  67. sowmya

    December 22, 2008 at 11:23 am

    with eggs and milk powder??..have to try it sometime..looks really good..

    Reply
  68. Arundhuti

    December 22, 2008 at 11:04 am

    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….:-)

    Reply
  69. Ann

    December 22, 2008 at 9:17 am

    Nags,that makes me drool..i havent experimented it yet..lemme try and see.btw,am adding you..hope to see you from now

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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