Quick and easy way to prepare the popular Indian dessert Rasmalai recipe using Haldiram's Rasgulla, without the hassle of preparing rasgullas from scratch. Enjoy a perfect and creamy sweet every time with this foolproof recipe.
There's something incredible about Indian festivities that heightens our sweet tooth. Even though there are several delectable Indian sweets, one cannot avoid indulging in sweet delicacies like barfi, Rasgulla, Mawa cake, Gulab jamun, and many others.
Let's all admit there are many options in Indian desserts, which leaves us with too many options. But if there's one dish that practically everyone adores and finds tempting, it's the eternally popular Rasmalai. Rasmalai, often referred to as rosomalai, is a classic Bengali sweet that is well-liked throughout the nation.
Today, we are sharing an easy and foolproof method of making rasmalai at home by using store-bought Haldirams Rasgullas without the need to make rasgullas at home from scratch. Let's get started!
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What Is Rasmalai?
Rasmalai is a popular traditional Indian dessert made from soft and spongy rasgullas (or chenna balls) soaked in a delectable creamy and saffron-infused milk syrup topped with dried fruits and kesar strands.
The term "Rasmalai" can be translated as "Ras" meaning "Juice," and "Malai" meaning "Cream" in Hindi.
Why You’ll Love This Rasmalai Recipe?
- Easy, quick, and Foolproof recipe using pre-made rasgullas from Haldiram's.
- Rasmalai has a melt-in-your-mouth quality that will appeal to everyone who likes sweets.
- Authentic flavor.
- It is a light and airy dessert.
- The recipe for making rasmalai is very simple and fuss-free.
- Great make-ahead dessert for special occasions and parties.
Rasmalai Recipe Ingredients
How To Make Rasmalai
Take a heavy-bottomed pan, add milk, and bring it to a boil. Keep stirring.
Once it comes to a boil, add saffron strands and let the milk simmer on medium-low heat until it reduces to approximately 70% of its initial volume, stirring occasionally. This will take about 15-20 minutes.
Add sugar and let it dissolve completely. Stir continuously, it will take around 5-6 minutes.
Add cardamom powder and nuts to enhance the flavor of the dessert. Stir well.
Turn off the gas and let the mixture cool down a bit.
Meanwhile, Open the can of Haldiram's Rasgulla and pour the contents into a strainer.
Gently squeeze the excess sugar syrup from the rasgullas one by one and flatten them slightly. Handle them delicately to avoid breaking them. Set aside.
Lastly, add the hot rabdi over the rasgullas and let them absorb the flavors of the milk. Once at room temperature, refrigerate the Rasmalai for at least 2-3 hours.
Before serving, garnish with some slivered almonds, pistachios, and saffron strands, and enjoy it chilled!
Serving Suggestions
Rasmalai can be enjoyed on its own or served as a dessert with a traditional Indian meal. Add the rasmalai to a serving bowl, garnish with nuts, saffron, and dried rose petals, and Enjoy!
Storage Suggestions
Make-Ahead: This rasmalai is a great make-ahead dessert recipe. You can prepare it the night before and refrigerate it until it's ready to serve, making it ideal for festivals, parties, and special occasions.
Fridge: Refrigerate it in an airtight jar for 3 to 4 days.
Freezer: You can freeze it for around a month in a freezer-safe container. Thaw it overnight in the refrigerator and use it the next day without reheating.
Tips And Variations
- Milk: Always choose full-fat whole milk if you want a texture that is very creamy and smooth.
- Heavy Bottom Kadai: When preparing ras malai, it is advised to use a kadhai or another pan with a thick bottom since they provide greater space for effective cooking. The milk is more likely to burn if you use a narrow or thin pan.
- Draining syrup from Rasgullas: Make sure to squeeze out excess sugar syrup from the chenna or rasgullas. If you skip this step, your rasmalai will be hard-textured.
- Sweetness: Adjust the sugar in the milk syrup to suit your taste, remembering that the rasgullas are already sweetened from the sugar syrup.
Frequently Asked Questions
No, It is not a healthy dessert. Rasmalai is rich in protein and calcium but high in sugar and fat content; hence, it is good if consumed in moderation.
This delicacy is delicious since it is a creamy, rich, spongy, melt-in-mouth texture flavored with cardamom, and hints of saffron.
Ensure that the chenna is not completely dry; Even though you may need to remove any excess water from the chenna or rasgullas.
The chenna should retain some moisture and remain supple, so be careful not to press too firmly; otherwise, the rasmalai balls you make will not be soft.
More Indian Dessert Recipes
- Shrikhand
- Besan Ladoo
- Sooji Ka Halwa
- Badam Halwa using almond flour
- Milk Powder Burfi
- Rice Kheer (Rice Pudding)
- Carrot Halwa
- Semiya Payasam (Vermicelli Kheer)
- Fruit Custard
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Easy Rasmalai
Ingredients
- 1 can Haldiram's Rasgulla
- 4 cups whole milk
- ¼ cup sugar (or ¼ cup of condensed milk)
- ¼ teaspoon saffron strands
- ½ teaspoon cardamom powder
- 2 tablespoons slivered almonds
- 2 tablespoons pistachios
Instructions
- Take a heavy-bottomed pan, add milk, and bring it to a boil. Keep stirring.
- Once it comes to a boil, add saffron strands and let the milk simmer on medium-low heat until it reduces to approximately 70% of its initial volume, stirring occasionally. This will take about 15-20 minutes.
- Add sugar and let it dissolve completely. Stir continuously, it will take around 5-6 minutes.
- Add cardamom powder and nuts to enhance the flavor of the dessert. Stir well.
- Turn off the gas and let the mixture cool down a bit.
- Meanwhile, Open the can of Haldiram's Rasgulla and pour the contents into a strainer.Gently squeeze the excess sugar syrup from the rasgullas one by one and flatten them slightly. Handle them delicately to avoid breaking them. Set aside.
- Lastly, add the hot rabdi over the rasgullas and let them absorb the flavors of the milk. Once at room temperature, refrigerate the Rasmalai for at least 2-3 hours.
- Before serving, garnish with some slivered almonds, pistachios, and saffron strands, and enjoy it chilled!
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