Here is a quick and easy way to prepare the popular Indian dessert Rasmalai recipe using Haldiram's Rasgulla, without the hassle of preparing rasgullas from scratch. This foolproof recipe ensures a perfect and creamy sweet treat every time.
There's something magical about Indian festivities that sparks our craving for sweets. With so many delicious Indian desserts to choose from, it's hard to resist indulging in treats like shrikhand, rice kheer, besan ladoo, halwa, gulab jamun, and many more.
Let's all admit there are endless options in Indian desserts, making it hard to pick just one. But if there's one dish that practically everyone adores and finds tempting, it's the eternally popular Rasmalai. Rasmalai, often called 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. This method takes less than 30 minutes to prepare. Another sweet dish that tastes similar to rasmalai is paneer kheer.
If you are planning to host guests at your home and need some inspiration, take a look at our collection of 40+ Indian Vegetarian Dinner Party Menu Ideas post.
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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.
Rasmalai Recipe Ingredients
- Rasgulla: Store-bought Haldirams Rasgulla works best for this easy rasmali recipe. It's readily available in Indian grocery stores or on Amazon. You can find 16 pieces of rasgulla per can.
- Milk: Use full-fat whole milk for making the ras or rabdi.
- Saffron: Use the best quality saffron stands.
- Sugar: It is used to sweeten the milk. Do not add more, as the store-bought rasgulla will already have sugar in it. You can substitute sugar with ¼ cup of condensed milk if desired.
- Cardamom Powder: is used for flavoring.
- Nuts: I like to use slivered almonds and pistachios.
How To Make Rasmalai Using Haldiram's Rasgulla
Take a heavy-bottomed pan, add 4 cups of full-fat whole milk, and bring it to a boil. Keep stirring.
Once the milk comes to a boil, add ¼ teaspoon saffron strands (kesar) and let it simmer on medium-low heat, stirring occasionally, until it reduces to about half of its initial volume. This process will take approximately 15-20 minutes.
Add ¼ cup sugar and let it dissolve completely. Stir continuously, it will take around 5-6 minutes. You can skip sugar and add ¼ cup of condensed milk instead.
Note: I do not recommend adding more sugar, as the store-bought rasgulla will already have sugar in it.
Add ½ teaspoon of cardamom powder, 2 tablespoons of slivered almonds, 2 tablespoons of chopped pistachios to enhance the flavor of the dessert. Stir well.
Turn off the gas and let the mixture cool down a bit.
Meanwhile, open 1 can of Haldiram's Rasgulla and pour the contents into a strainer. You will get 16 pieces of rasgulla per can.
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.
Finally, pour the hot rabdi over the rasgullas and allow them to absorb the flavors of the milk. Once cooled to room temperature, refrigerate the rasmalai for 2-3 hours before serving.
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 Easy Indian Dessert Recipes
Easy Rasmalai Recipe (From Haldiram’s Rasgulla)
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 the milk comes to a boil, add saffron strands and let it simmer on medium-low heat, stirring occasionally, until it reduces to about half of its initial volume. This process will take approximately 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!
Nutrition
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