Easy Rasmalai

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!

What is Rasmalai?

Rasmalai is a classic, popular, and delicious Indian dessert that is loved for its rich and creamy taste. This Bengali specialty 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.

It’s a creamy and rich dessert that’s typically served chilled.

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:

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.

Serving suggestions:

Serve it chilled as a dessert. Place one or two dumplings on a dessert place or cup. Pour some of the sauce over them and sprinkle some chopped nuts on top.

Storage suggestions:

Rasmalai needs refrigeration. Store it properly in the refrigerator for up to 2-3 days.

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.

Step by step 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.

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 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.

You might like these recipes:

• Custard Gulab Jamun
• Motichoor Truffles
• White Chocolate Jalebi Bark
• Motichoor Ladoo Kheer
• Gulab Jamun Puffs
• Gulab Jamun Truffles
• Instant Pot Vermicelli Kheer
• Rava Khoya Ladoo

How to make easy rasmalai recipe video below: