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.
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