Have you ever experienced the frustration of ending up with hard, chewy, or dense Rasmalai or witnessed the disappointment of Rasmalai balls breaking apart while boiling? If you can relate to these struggles, fret not! I have an incredible solution to share: a foolproof and fail-safe instant Rasmalai with rasgulla recipe that is guaranteed to impress.
Prepare to be amazed by this effortless twist on a beloved classic Indian dessert that will have you indulging in soft, heavenly bliss in just 15 minutes of active preparation time.
Undoubtedly Rasmalai is our family dessert. Every single member of my family loves it, no wonder that's the reason we have so many recipes like ras malai from scratch, rasmalai cookies, rasmalai trifle and rasmalai cupcakes already on our blog.
Rasmalai vs Rasgulla
Rasmalai and rasgulla, two popular Indian sweets, share some similarities while also having distinct differences.
Both desserts are made from chenna, a form of cottage cheese, and are typically served chilled. However, the texture sets them apart.
Rasgulla features soft, spongy cottage cheese balls soaked in a light sugar syrup, offering a refreshing and delicate taste.
In contrast, rasmalai takes the rasgulla a step further by flattening the cheese balls and immersing them in a creamy and fragrant thickened milk syrup. The result is a richer, more indulgent dessert with a velvety texture.
While rasgulla is often enjoyed on its own, rasmalai is commonly garnished with nuts and saffron, adding an extra layer of elegance to its presentation.
Instant Rasmalai
Even though making your own rasmalai from scratch at home is satisfactory, I must admit it is a rather time-consuming, lengthy process, a little difficult to prepare, and can be inconsistent with results.
And that is why you must try this Instant Rasmalai from canned rasgullas especially, this time of the year when our Indian festives are about to begin.
- Time-saving: It's a short cut method that saves you time in the kitchen, perfect for the busy festive season.
- Beginner-friendly: Even novice cooks can successfully make this easy rasmalai recipe. The recipe's simplicity and use of store-bought rasgullas make it accessible to all skill levels.
- Make ahead of time: Prepare Instant Rasmalai in advance (trust me it tastes best the next day), making it convenient for potlucks, gatherings, and festive occasions.
- Impressive dessert: Despite its quick preparation, Instant Rasmalai doesn't compromise on taste or texture, impressing guests with its soft and creamy qualities.
- 100% success rate: The Instant Rasmalai recipe guarantees consistent and delightful results every single time, ensuring a foolproof dessert experience.
- Festive hack: The recipe is a handy shortcut for creating a traditional and indulgent dessert during the festive seasons.
- Enjoy instant gratification: Satisfy your sweet cravings almost instantly with this quick and easy recipe.
Ingredients:
Milk: Always use full fat whole milk, the more malai in ras malai the better it is.
Nuts: Any nuts of choice can be used.
Flavours: We are using saffron strands and cardamom powder as our flavoring agents today.
Readymade Rasgullas: I am using Haldiram's rasgullas to make this recipe. Feel free to use any brand of choice.
Print the detailed recipe from the recipe card below by scrolling to the bottom of the page.
Step by Step Process
- In a wide-mouthed heavy bottom pan, pour full fat milk and place it on medium flame.
- Once the milk starts simmering, take out 2 tablespoons of milk and transfer it to another bowl with saffron strands. Mix well and set it aside to infuse the flavors.
- Bring the milk to a boil and let it reduce to approximately 70% of the original quantity. Keep stirring the milk at regular intervals and incorporating the malai forming on top and sides of the pan back into the milk.
- Once the milk has reduced, add sugar, nuts, and the saffron-infused milk. Simmer for an additional 5 minutes.
- Switch off the flame and transfer the mixture to a separate bowl and allow it to cool slightly. Then add cardamom powder and give a quick mix.
- In another bowl, empty the contents of the canned rasgulla.
- One by one, gently squeeze out the sugar syrup from the rasgullas
- Add the squeezed rasgullas to the warm rasmalai milk prepared earlier.
- Refrigerate the rasmalai for a minimum of 4 hours, or preferably overnight, to chill and allow the flavors to meld.
Isn't making this popular Indian sweet recipes now super easy?? Indeed a best hack.
How to store these Rasgulla Rasmalai?
Allow the milk to cool completely and come to room temperature. Then transfer to an air tight container and store in the refrigerator for 2-3 days.
I find that the texture of the milk changes when stored beyond 3 days so it is a good idea to consume not only this delicious dessert but any milk based traditional Indian dessert within that time frame.
Best Tips:
- Opt for fresh and full-fat milk, as it contributes to the rich and creamy texture of the rasmalai.
- If you wish to avoid yellow food coloring and still wish to get the vibrant yellow hue as seen in the pictures in the post then choose high-quality saffron strands.
- Reducing the milk to the desired consistency is key to achieving the perfect texture. It should be thick and creamy and yet thin so that it can penetrate inside the paneer balls. For best results reduce the milk to 70% of what you started with.
- To get that grainy texture it is necessary to stir the malai collected on top and as well as on the sides of the pan back into the milk at regular intervals. Similarly stirring the mixture is also needed to avoid scorching at the bottom of the pan or curdling of the milk.
- At the same time never heat it on a high flame keep the flame to medium heat.
- Let the ras malai soak in the syrup for a sufficient amount of time, preferably 6 to 8 hours or overnight to absorb the flavors.
- If you wish to make homemade rasmalai from scratch then consider visiting our soft rasmalai recipe post for additional tips.
- To reduce your cooking time even further consider adding a little milk powder to thicken the milk or use condensed milk as your sweetener and reduce the amount of milk in the recipe.
Frequently Asked Questions
Yes instead of cardamom powder or saffron stands used in this milk rabdi recipe, you can use other flavours like rose water, fennel seeds, mango puree etc to flavour this creamy milk. Add cocoa powder and melted chocolate to the milk syrup to create a delightful chocolate-flavored rasmalai.
Use full-fat milk with 4% or above fat percentage. I prefer using cow's milk. For making the soft chenna balls use only cow's milk, buffalo milk won't work.
The simplest use would be to add them on top of fried bread similar to Shahi Tukda. Or you can make shakkarpara.
Another easy way would be to make equal portions of gulab jamun either from scratch or using GITS mix and dunk them in the leftover sugar syrup
Or use the syrup to soak cake layers as we did with our Gulab Jamun Cake.
If you are a beginner the best way to judge would be to literally measure the milk. Say you started with 750 ml of milk as mentioned in the recipe then literally reduce it till reaches 500 ml which you can measure using a measuring cup. The trick for the same has been explained in this video.
If you do not have a measuring cup and feel that the milk is too thick then add little milk to thin it down and if it is too thin then simmer it for a little longer to thicken
Related Recipes:
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Easy and Soft Rasmalai with rasgulla - Instant Recipe
Ingredients
- 750 ml (3 cups) Milk
- few strands of saffron
- 100 gms (1/2 cup) Sugar
- 3 tbsp Nuts
- 1/2 tsp Cardamom Powder
- 9 rasgullas from tin
Instructions
- In a wide-mouthed heavy bottom pan, pour full fat milk and place it on medium flame.
- Once the milk starts simmering, take out 2 tablespoons of milk and transfer it to another bowl with saffron strands. Mix well and set it aside to infuse the flavors.
- Bring the milk to a boil and let it reduce to approximately 70% of the original quantity. Keep stirring the milk at regular intervals and incorporating the malai forming on top and sides of the pan back into the milk.
- Once the milk has reduced, add sugar, nuts, and the saffron-infused milk. Simmer for an additional 5 minutes.
- Switch off the flame and transfer the mixture to a separate bowl and allow it to cool slightly. Add cardamom powder and give a quick mix.
- In another bowl, empty the contents of the canned rasgulla. One by one, gently squeeze out the sugar syrup from the rasgullas and add the squeezed rasgullas to the warm rasmalai milk prepared earlier.
- Once it comes to room temperature, refrigerate it for a minimum of 4-6 hours, or preferably overnight, to chill and allow the flavors to meld.
- Serve chilled. Additionally garnish it with more nuts, few saffron strands and rose petals if you like.
Video
Notes
- Opt for fresh and full-fat milk, as it contributes to the rich and creamy texture of the rasmalai.
- If you wish to avoid yellow food colouring and still wish to get the vibrant yellow hue as seen in the pictures in the post then choose high-quality saffron strands.
- Reducing the milk to the desired consistency is key to achieving the perfect texture. It should be thick and creamy and yet thin so that it can penetrate inside the paneer balls. For best results reduce the milk to 70% of what you started with.
- To get that grainy texture it is necessary to stir the malai collected on top and as well as on the sides of the pan back into the milk at regular intervals. Similarly stirring the mixture is also needed to avoid scorching at the bottom of the pan or curdling of the milk.
- At the same time never heat it on high flame keep the flame to medium heat.
- Let the rasmalai soak in the syrup for a sufficient amount of time to absorb the flavors.
- If you wish to make homemade rasmalai from scratch then consider visiting our soft rasmalai recipe post for additional tips.
- To reduce your cooking time even further consider adding little milk powder to thicken the milk or use condensed milk as your sweetener and reduce the amount of milk in the recipe.
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