Shortcut rasmalai recipe, Diwali sweet recipes

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.

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.

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Quick and easy shortcut rasmalai

nags

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.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Indian

Servings 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 - 3/4 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

 

• 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.

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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.

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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.