Easy Rasmalai Recipe
Rasmalai with Rasgullas is a wonderful shortcut, 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!
Servings: 8
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.
