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.
Quick and easy shortcut rasmalai
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.
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.
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.
Discs are hard. Even after cooking it for longer time. Why dont they become soft.
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.
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.
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?
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!!!
Divya – I had forgotten how crazy that answer was 😀 hahaha.. thanks!
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.