Rasmalai with Rasgullas is a wonderful shortcut version of Rasmalai, where homemade or store-bought rasgullas (cottage cheese dumplings) become creamy and flavorful in saffron and cardamom-infused milk. A speedy way to make this Indian classic!
Other Indian Sweet recipes we love to make include Moong Dal Ladoo, Rava Khoya Ladoo, Khoya Gulab Jamun and Mawa Modak.
Quick Look: Easy Rasmalai Recipe
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 Minutes
- Servings: 8
- Difficulty: Easy, perfect for festive celebrations.
- Dietary info: Vegetarian, egg-free.
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Rasmalai is a classic, popular, and delicious Indian dessert that is loved for its rich and creamy taste. This Bengali speciality is made with Rasgullas (soft and spongy cheese dumplings) soaked in sweet, saffron and cardamom-infused milk sauce. "Ras" means "Juice" and "Malai" means "Cream". The combination of these elements makes a sweet and creamy dessert that's widely enjoyed in India.
Making easy Rasmalai using store-bought rasgullas is a convenient and quick way to make and enjoy this delicious Indian dessert for any occasion. It's a creamy dessert that's typically served chilled. If you want to add a fusion twist to your regular rasgullas, try my Custard Rasgulla.
It's a creamy and rich dessert that's typically served chilled.
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Why you'll love this recipe:
- This recipe is incredibly convenient and time-saving.
- Perfect for parties, festivals and any occasion.
- Rich, creamy and delicious!
- Better than store-bought rasmalai!
Ingredients & Substitutions
Rasgullas - I have used store-bought canned rasgullas in this recipe. You could also use homemade ones.
Milk - Use full-fat milk to make it rich and creamier. Skimmed milk does the job as well.
Sugar - You can use white or brown sugar in this recipe. The color of the dessert will be vary if you use brown sugar.
Saffron - I highly recommend saffron in this recipe. It adds a wonderful flavor and color to the dessert.
Cardamom - Use freshly ground cardamom if possible.
Nuts - Blanched almonds and pistachios will work great.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Easy Rasmalai
Combine all spices into a large bowl and combine thoroughly with mixture.
Take some hot milk to a small bowl and add a pinch of saffron to it.
Mix and let it soak until use.
Continue boiling milk over a low flame. Keep stirring occasionally and scrap the sides of the pan.
Cook until milk is reduced to half. If you are not sure, carefully measure the reduced milk. You should have 2 cups of reduced milk.
Add sugar, saffron soaked milk, cardamom powder, blanched almonds and pistachios to the milk.
Mix everything and let it cook for another 2-3 minutes.
Take each rasgulla and gently squeeze out all the syrup.
Don't apply too much pressure as rasgullas will crumble.
Repeat the process with remaining rasgullas. There should be no syrup in them.
Now the milk sauce is ready. Turn off the heat.
Slowly drop all the squeezed rasgullas into the hot milk. Mix everything without breaking them. Let it cool completely and chill in the refrigerator for a few hours.
Tips & Notes:
- Use fresh and high quality ingredients for the best results.
- Use a heavy-bottomed wide pan to prevent burning.
- Always simmer the milk on medium-low heat, stirring frequently to avoid sticking to the bottom of the pan. Do not forget to scrape the sides of the pan.
- Make sure you gently squeeze the rasgullas to remove excess sugar syrup, but be careful not to press them too hard to prevent them from breaking.
- Let the rasgullas to soak in the sweet flavored milk for at least 2-3 hours. This soaking time is very important for them to absorb the flavors and become juicy and flavorful.
Storage suggestions:
Rasmalai needs refrigeration. Store it properly in the refrigerator for up to 2-3 days.
If you are making it in advance for a party, you can prepare the rasmalai a day ahead and chill it overnight.
Serving suggestions:
Serve it chilled as a dessert. Place one or two dumplings on a dessert plate or cup. Pour some of the sauce over them and sprinkle some chopped nuts on top.
If you are looking for some fusion Indian desserts for Diwali parties, check my Custard Gulab Jamun, Motichoor Truffles, Motichoor Ladoo Kheer, Gulab Jamun Truffles, Gulab Jamun Turnovers, and Jalebi Bark.
Let it cool completely and chill in the refrigerator for few hours.
FAQs
It is traditionally served cold. You can also serve it warm by gently heating it.
Full-fat milk works best to get a rich and creamy texture.
Rasgullas are soft and spongy chena balls / cottage cheese balls soaked in a light sugar syrup. Rasmalai is made with the same chena balls that are soaked in thickened and flavored milk instead of sugar syrup.
Yes, saffron adds a lovely color and aroma, but you can skip it and use cardamom to get the best results.
Soak in the flavored milk for at least 2-3 hours. It is very important to absorb the flavors.
If you tried this Easy Instant Rasmalai Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!
Easy Rasmalai Recipe
Ingredients
- 4 Cups Full-Fat Milk
- ½ Cup Sugar
- 1 Pinch Saffron
- ⅛ Cup Chopped Blanched Almonds
- ⅛ Cup Chopped Blanched Pistachios
- ½ Teaspoon Cardamom Powder
- 15-16 Rasgullas
Instructions
- Add milk to a heavy-bottomed pan and bring it to a boil.
- Take some hot milk to a small bowl and add a pinch of saffron to it.
- Mix and let it soak until use.
- Continue boiling milk over a low flame. Keep stirring occasionally and scrap the sides of the pan.
- Cook until milk is reduced to half. If you are not sure, carefully measure the reduced milk. You should have 2 cups of reduced milk.
- Add sugar, saffron soaked milk, cardamom powder, blanched almonds and pistachios to the milk.
- Mix everything and let it cook for another 2-3 minutes.
- Take each rasgulla and gently squeeze out all the syrup.
- Don't apply too much pressure as rasgullas will crumble.
- Now the milk sauce is ready. Turn off the heat.
- Slowly drop the all squeezed rasgullas into the hot milk.
- Mix everything without breaking them.
- Let it cool completely and chill in the refrigerator for few hours.
- Serve chilled!
Video
Notes
- Use fresh and high quality ingredients for the best results.
- Always simmer the milk on medium-low heat, stirring frequently to avoid sticking to the bottom of the pan. Do not forget to scrape the sides of the pan.
- Let the rasgullas to soak in the sweet flavored milk for at least 2-3 hours. This soaking time is very important for them to absorb the flavors and become juicy and flavorful.
Nutrition values are estimates only.
SG says
Very tasty when made right!