Instant Rasmalai Recipe
Make rasmalai in just 20 minutes! This instant rasmalai recipe uses store-bought rasgullas & condensed milk for a quick & delicious dessert.
Recipe Info
Nutrition
Calories: 222kcal | Carbohydrates: 34g | Protein: 9g | Fat: 7g | Fiber: 0.2g
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.
