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Easy and Soft Rasmalai with rasgulla - Instant Recipe

Experience instant bliss with this fail-proof shortcut to deliciousness - Quick and easy Rasmalai with Rasgulla, a delightful Indian dessert, prepared in no time.
Course Dessert
Cuisine Indian
Cook Time 15 minutes
Chilling Time 4 hours
Servings 4 servings
Calories 258kcal
Author Sushma Iyer

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

  1. Opt for fresh and full-fat milk, as it contributes to the rich and creamy texture of the rasmalai. 
  2. 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.
  3. 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. 
  4. 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. 
  5. At the same time never heat it on high flame keep the flame to medium heat.
  6. Let the rasmalai soak in the syrup for a sufficient amount of time to absorb the flavors.
  7. If you wish to make homemade rasmalai from scratch then consider visiting our soft rasmalai recipe post for additional tips. 
  8. 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. 
Disclaimer: The Nutritional Value is an approximate calculation based on tools available online. Please consult a nutritionist if you are on a specific diet before consuming.

Nutrition

Calories: 258kcal | Carbohydrates: 36g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 75mg | Potassium: 338mg | Fiber: 1g | Sugar: 34g | Vitamin A: 314IU | Vitamin C: 0.1mg | Calcium: 244mg | Iron: 0.3mg
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