Easy rasmalai recipe, Instant rasmalai with readymade rasgulla. Learn how to make easy rasmalai with quick video, step by step pictures recipe.
I learnt this recipe from my sister-in-law,she made this for us when we visited her house for the first time...
When I came newly to Singapore,I don't even know the ABCs of cooking. And when we stayed at her place for few days, I got impressed by her style of cooking and the ease with which she does.
She never complicates anything and always keeps her cool how much ever work load she has! I have learnt so many easy yet yummy recipes from her.
My apple custard post is the one I learnt from her. So this is also such recipe, you can make it to impress your guests!
Still I have not tried making rasgullas at home, so I used the instant,ready made rasgullas and made this rasmalai. Haldiram’s works the best,though I used another one this time…
This is very special post for me,3 rd blog Anniversary! 🎉
Recipe card
Easy rasmalai recipe
Ingredients
Instructions
- First start heating milk in a heavy bottomed vessel, grease the bottom of the pan with few drops of ghee.(this is to prevent burning of milk at the bottom). Take 2 tablespoons of warm milk and keep saffron soaked till needed.
- Boil milk for 20-30 minutes in very low flame. Keep stirring now and then.
- When the volume reduces almost half,add the saffron soaked in the milk,evaporated filled milk and boil for 2 more minutes.
- Chop the nuts and fry it in ghee till golden brown and add it to the milk too,add the sugar and simmer for few minutes. (Is this is called rabri/rabdi)?.
- Squeeze the sugar syrup from the rasgullas,take care you don't squeeze the rasgullas hardly(this will make the rasgulla break),just squeeze it gently.
- Add it to the milk when it is still hot. Let it get soaked. After cooled down,refrigerate and serve cold.
Video
Notes
- Do not add more than the mentioned evaporated milk as it will turn the rabri look ugly in colour.
- Also too much of saffron will spoil the taste,make sure you add just a few strands.
- Keep refrigerated and tastes best when served cold….
- If the rasmalai turns too thick, later you can add little milk to dilute it.
Easy Rasmalai method
- First start heating milk in a heavy bottomed vessel, grease the bottom of the pan with few drops of ghee.(this is to prevent burning of milk at the bottom). Take 2 tablespoons of warm milk and keep saffron soaked till needed.
- Boil milk for 20-30 minutes in very low flame. Keep stirring now and then.
- When the volume reduces almost half,add the saffron soaked in the milk,evaporated filled milk and boil for 2 more minutes.
- Chop the nuts and fry it in ghee till golden brown and add it to the milk too,add the sugar and simmer for few minutes. (Is this is called rabri/rabdi)?.
- Squeeze the sugar syrup from the rasgullas,take care you don't squeeze the rasgullas hardly(this will make the rasgulla break),just squeeze it gently.
- Add it to the milk when it is still hot. Let it get soaked. After cooled down,refrigerate and serve cold.
Thick boiled milk with the caramelized smell of the evaporated milk + the saffron when combined, is the meaning of divine smell! Delicious!! The rasgullas dunked becomes soft and combines well with the rabri!
Instant pot Rasmalai
Rasmalai can be done all in Instant pot as well. Here are the simple steps. This is also easy and no overflowing, burnt bottom worry 🙂
Steps for making Rasmalai in Instant pot
Servings: 14
Ingredients
- 14 Rasgulla (Tinned or Homemade)
- 4 cups Milk
- ¼ cup Evaporated filled milk
- ¼ cup + 2 tbsp Sugar (adjust according to your taste)
- Saffron - A pinch(soak in a tablespoon of warm water for 15 mins)
- 5 Cashew nuts, chopped
- 5 Almonds, chopped
- 8 Pistachios, chopped
- 1 Cardamom powdered
- 2 teaspoon Ghee
Instructions
- First gather the ingredients ready. Drain rasgullas form syrup by gently squeezing without affecting it’s shape.
- Start the Instant pot in Saute mode, Normal, 30 mins.
- Add ghee followed by nuts and give it a mix. Make sure to coat the bottom of the inner vessel as you mix. No need to roast, just a good mix is enough.
4. After that, add saffron soaked water, followed by milk.
5. Mix well and let it boil until the timer is up. Mix occasionally.
6. Once the timer is up, add sugar, cardamom and give it a stir.
7. Again start the Instant pot in Sauce mode, Normal, 2 minutes.
Add rasgullas to it and let it boil until the timer is up.
Cool down and refrigerate before serving. Serve chilled.
Video
Check out my short video for this instant pot Rasmalai
Nithu Bala
Wow! Raji I'm drooling..very beautiful clicks..
Sharmilee! :)
Looks yum....very tempting click esp the last one...Happy blog anniv...wishing u many more such years to come
Priya
Woww Raji congrats on ur 3rd blog anniversary, very irresistible rasmalai..
Sayantani
looks yum and so easy to make. thats exactly how I also make it. but am drooling and drooling right now.
Mahi
Congrats for the 3rd anniversary! rasmalai looks great! Happy blogging!
Sailaja Damodaran
Mouthwatering.......
Home Cooked Oriya Food
lovely! Congrats on the 3rd yr anniv...
I too make this easy breazy one... Yum!
Shabitha Karthikeyan
Gorgeous rasmalai to celebrate the occasion. Congrats Raji..3 years is a big milestone. Wish you many more to come.
Smitha
congrats and lovely, yummy dish and a easy breezy recipe!!
kothiyavunu.com
Wow what a visual treat. I would love to have some and Congrats on ur 3rd blog anniversary..may u achieve many more is my prayer.
Laavanya
I make rasmalais using this method too and love it. The first time i tried this though, i didn't squeeze out the sugar syrup and it was such a flop. Looks so good Raks.
Most importantly - Happy Blog Anniversary!
Rachana
Congratulations on your blogs 3rd anniversary.
I am too fond of rasgullas and rasmalai and your clicks are stunning!
jeyashrisuresh
Great post to celebrate ur blog anniversary.Never tried rasamalais with instant rasgulla. Looks very yummy. Adding evaprated milk sounds interesting.Awesome clicks
NIDHYA
Oooh my favorite dessert, love it! Nice clicks.
http://aaha-oho.blogspot.com/
Padma
Congrats on your 3rd blog Anniversary. Rasmalai looks mouthwatering. Perfect sweet to celebrate with.
Sanyukta Gour(Bayes)
my fav ....drooooooolworthy rasmalai with bful presentation...wonderful picsraji....sinfully deadly
swapna
Congrats...this looks yummy and looks so delicious!!beautiful click!!
Swathi
Congrats on your 3rd blog anniversary. Rasmalai looks delicious. Nice clicks.
aipi
Congrats on your milestone dear..perfect rasmalai to celebrate the occasion..I wish you good luck for everything and many more such milestones ahead..keep rocking gal!!
Rachel
Congrats on the milestone and what a delightful way to celebrate it.
Sushma Mallya
Congrats on your 3 rd blog anniversary raks,wishing you many more successful years ahead,continue the good work...and rasmalai looks beautiful and one of my fav sweet as well...a perfect way to celebrate spl occasions as this one
Shanthi
Mouthwatering and this is the only sweet I would love to have it anytime. Wish you could be my neighbour
Dr.Sameena Prathap
Hi,
Amazing rasmalai...one of my favorites...
Congrats on your third blog anniversary!!!
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
Mano Saminathan
Very delicious and mouth watering rasmalai! Photograph is beautiful!
Santosh Bangar
congs on ur 3rd anny... looking tempting perfect presntation
lata raja
Happy anniversary to RAKS KITCHEN!!!! perfect celebratory post!!! Lovely looking Rasmalais and Yes Quite easy too...
Chitra
Congrats on 3rd blog anniv.. Rasmalai looks perfect.Never tried with rasgullas.Gud idea:)
jayasri
beautiful clicks, Love ths sweet!, happy anniversary, congrats...., looking forward for many more delights
Satya
congrats on ur blog babys 3rd birthday : ) using canned rasgullas is a superb idea never occured to me ... looks delicious n perfect way to celebrate the occasion
Satya
http://www.superyummyrecipes.com
Gayu
Love the pictures and the Rasmalai is very yummy!
Gayu
Raji,Wishing you a very happy Blog anniversary and the prefect dish to celebrate this joyous occasion!
Priya
Happy 3rd Anniversary Raji!!! Love your blog and use it all the time. Thanks for all the wonderful recipes and all the effort you put into each and every blog. 🙂
Neha
I love rasmalai..recipe sounds easy..earlier I used to think that it must be difficult to make it..thanks for sharing..will surely try out
notyet100
congrats,,..;-)wish u mny more,..;-)
SpicyTasty
From the picture I can imagine how yummy it would have tasted. Lovely clicks.
Srimathi
I used to make this in India, but after I tasted the rasmalai my friend made I have stopped make it out of rasagulla's.I just eat them as such. Smiles. But this is a very good way to make rasmalai though. thanks for reminding me of this recipe.
Vandana Rajesh
So tempting...bookmarked:)
Lena Rashmin Raj
woww..loved the snaps...looks yummy.. came to your blog from another buddy blogger...i loved the snaps in your blog.. 🙂
Sarah Naveen
wow!!! wow!!! so perfect dear...picsmaking me drool!!!
Vanamala Hebbar
wow wow amazing yaar..i will try sometime later
Pavithra
This is my first fav sweet in my dessert or sweet list... Looks super good and tempting raji. Congrats on ur blogs anniversary !!! Keep going and as usual wonderful pictures and beautiful post.
Pushpa
Congrats on your blog anniversary,Rasmalai looks so mouthwatering
Pushpa @ simplehomefood.com
Uma
Happy Birthday to Rak's Kitchen. Here is wishing many more in future 🙂
Rasmalai looks soooo mouth-watering.
Cham
Congrats on your milestone! I like this semi-homemade recipe!
lissie
Happy third blog anniversary, Raks! Waiting for many more yummy dishes from your kitchen... 🙂
Drool-worthy Rasmalai! liked the idea of using rasgullas..
Mahimaa's kitchen
yummmmmo 🙂 supera iruku paaka.
Nags
i have an easy method for this too. haven't made it in ages though..
Premalatha Aravindhan
Congrats Dear,Happy blog Anniversary...
Raks Rasamalai super...
NehaNeethu
Hi can I use Half and Half in place of evaporated filled milk ????
RAKS KITCHEN
Yes you can use it...
AKshara
Where would i get evaporated filled milk
RAKS KITCHEN
Where every you find condensed milk, it will be next to it.
Smiles
Thanks a lot, very useful and easy recipe...
priya
hi
i read ur rasmalai recipe. it looks easy but i didnt understand the term evaporated filled milk. can u tell me?
Raks anand
Its thick reduced milk, without any sweet. It will be there found near where they keep condensed milk in the shops.
divya
Hi raks,
I tried your rasagullas and rasamalai receipe. It came out really well. Thank you so much for your receipe. My rasagullas colour got changed when I opened the cooker. It's like half white and half brown . What are the things I have to do to avoid the colour change
Raks anand
I am not sure why you faced this problem, but next time make sure to washthe chenna well and knead properly. Hope it works.
Shobana Vijay
Hey raks,happy anniversary for your blog.Rasmalai was awesome.
Pradeepa Kariamal
What is evaporated milk
Raks anand
Its thick reduced milk, without any sweet. It will be there found near where they keep condensed milk in the shops.
LakshmiJayachandran
Its looking so good. but how can we prepare evaporated filled milk at home??
Raks anand
Its nothing but thick reduced milk.
solitude
Hi, i've kept my homemade paneer ready and searching for rasgulla recipes. I saw urs and will make them tomo.
i'm wondering and replying that even after 3 yrs of this post u get so many questions and u reply them without fail! Hats off!!
maya kg
Looking Good.... simple too..for a taste check??
Hemanth Kumar
thanks it was very useful my first time preparation was so good that all of my family members enjoyed very much
Annette d'souza
What if I do not have evaporated milk? Can I replace it with condensed milk? If I do will it not be too thick to b absorbed in d rasgulla?
Raks anand
If you do not have evaporated milk, condensed milk can also be added, but add sugar very very less.
madhu mathi
Superb click raks
sandhya sekar
Hi.......
2&1/2 cup means hw many lts of milk????
Aliya Shaju
I tried it... It came very tasty and yummy...... Everybody at my home likes it...... Thanks to the raks kitchen.......
Jackson Patadia
Hi, I would like to try making this recipe although I am little confuse after reading the comments. Someone mentioned about pressure cooker although there is nothing I read about pressure cooker in the recipe. Am I missing anything?
Raks anand
No that comment is about preparing ragullas. This recipe uses readymade rasgullas. So dont get confused 🙂
Yasotha Rajesh
Hi Raji,
What is the shelf-life for this? For a party the next day, can I make it the day before and keep it in the fridge?
seetha lakshmi
Luks cool �� I used to boil milk and add MTR bad am drink mix to it for making rabri. I think even the readymade bad am drink can from MTR will work good.
Raks anand
Yes sure.
anusha ganesan
Hi Raji, how did u chop the nuts??
Raks anand
With knife only 🙂