About this instant rasmalai recipe
Instant rasmalai is a quick and delicious version of the beloved traditional Indian dessert. Rasmalai is made from freshly made soft paneer balls soaked in a fragrant, creamy milk syrup infused with cardamom & saffron. This instant version offers the same luxurious taste with significantly less effort and time, making it perfect for satisfying your sweet tooth on any day.
Recipe highlights –
- Ready in just 20 minutes
- Made with condensed milk
- Used store-bought rasgullas
- Easy & convenient recipe
- Retains the authentic flavors and textures of rasmalai
Traditionally, making rasmalai can be a time-consuming process, often reserved for special occasions and festive celebrations. The instant rasmalai recipe offers the same delightful taste and creamy texture as the traditional version, but it is incredibly easy and quick to prepare. It is perfect for last-minute dessert cravings, unexpected guests, or simply when you want to indulge in a quick and satisfying sweet treat.
Traditional process of making rasmalai
Rasmalai originates from the eastern regions of India, particularly West Bengal. It consists of 2 main components – rabdi, the creamy flavored milk and rasgullas, which are soft paneer balls.
The traditional method of making rasmalai is quite intricate and time-consuming, because first, you need to make the rasgullas by curdling milk to prepare fresh paneer. The paneer is then kneaded until smooth, shaped into balls, and cooked in a sugar syrup until they become spongy and expand.
Then for the rabdi, you need to simmer the milk for a long time, often an hour or more, to thicken it and develop a rich flavor. The rasgullas are then soaked in this flavored milk letting them absorb its flavors thoroughly.
The instant method
The instant rasmalai recipe simplifies the process of making this dessert significantly and is perfect for those who want to enjoy this delectable dessert without spending hours in the kitchen.
This recipe uses store-bought rasgullas, eliminating the need to make and cook paneer balls which is the most technically complicated step in this recipe.
Making the rabdi is also quite time-consuming, so we use sweetened condensed milk in the instant rasmalai recipe for a shortcut. This significantly reduces the cooking time needed to achieve the rich and creamy texture of the traditional rabdi.
To assemble, simply squeeze the excess syrup from the ready-made rasgullas and immerse them in the rabdi. This allows them to soak up the creamy goodness, resulting in a dessert that is almost indistinguishable from the traditional version in taste and texture.
Main ingredients required for instant rasmalai
You need the following main ingredients to make instant rasmalai –
- Milk – Use whole milk to make this recipe to get the rich creamy flavor.
- Condensed Milk – Sweetened condensed milk helps to achieve the desired creaminess and sweetness of radbi quickly.
- Store-bought rasgullas – You can buy readymade rasgullas from any brand like Haldirams, or from your local sweet shop. This really saves time and effort, making the recipe incredibly convenient.
- Saffron – Enhances the flavor and imparts a beautiful golden hue.
- Cardamom – Gives the rabdi its distinctive aroma. Use freshly ground cardamom for best flavor.
- Dry Fruits – Slivered almonds, cashews and pistachios add texture, richness and a nutty flavor.
Serving suggestions
Rasmalai is best served chilled, making it a refreshing dessert perfect for warm weather or after a hearty meal. You can also make this instant rasmalai a day in advance, allowing the flavors to meld together for an even more delicious experience.
You can garnish the rasmalai with slivers of almonds, pistachios, and a few strands of saffron for an elegant presentation. Serve it in small bowls or dessert cups to highlight its creamy texture and beautiful garnishes.
To make instant rasmalai at home follow the detailed step by step recipe with pictures posted below.
Instant Rasmalai Recipe
Recipe Info
Nutrition
Ingredients For Instant Rasmalai Recipe
- 12 Readymade Rasgullas
- 1 Litre Milk
- 150 ml Condensed Milk 1/2 can, 200g
- 1 Tablespoon Sugar
- 1/4 Teaspoon Green Cardamom Powder (Hari Elaichi Powder)
- 15-20 Saffron Strands (Kesar)
- 1 Tablespoon Cashew Nuts (Kaju)
- 1 Tablespoon Almonds (Baadam)
- 1 Tablespoon Pistachios (Pista)
Step By Step Instructions for Instant Rasmalai Recipe
- Add the milk and condensed milk to a saucepan and bring them to a boil on medium heat.1 Litre Milk, 150 ml Condensed Milk
- Cook for around 10 minutes till the mixture has reduced slightly. Stir continuously to ensure the milk doesn't stick to the bottom of the pan.
- Add in sugar to the mixture. The condensed milk and rasgullas also contain sugar, so add only a little bit of sugar at first, then taste and add the remaining amount as necessary.1 Tablespoon Sugar
- Add freshly crushed cardamom powder (elaichi powder).1/4 Teaspoon Green Cardamom Powder (Hari Elaichi Powder)
- Then add in saffron strands to the boiling milk.15-20 Saffron Strands (Kesar)
- Thinly slice, chop or crush cashew nuts, almonds and pistachios.1 Tablespoon Cashew Nuts (Kaju), 1 Tablespoon Almonds (Baadam), 1 Tablespoon Pistachios (Pista)
- Add the crushed dry fruits to the milk.
- Simmer the mixture for 8-10 minutes on low heat to make the rabdi.
- Squeeze out as much syrup as you can from the rasgullas so that they can absorb the milk flavors. But be careful not to press too hard, otherwise they might break.
- Pour the prepared milk mixture into a flat dish.
- Add the rasgullas to the dish as well.
- Cover them completely with the rabdi and let them rest for a few minutes to absorb the flavors.
- Instant rasmalai is ready. Keep it in the refrigerator till ready to eat and serve chilled.
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