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Easy rasmalai recipe, how to prepare rasmalai

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Easy Rasmalai
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…
Rasmalai This is very special post for me,3 rd blog Anniversary! 🎉

Easy Rasmalai recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

Rasgullas – 8

Milk – 2 & 1/2 cup

Evaporated filled milk – 1/4 cup

Sugar – 1/4 cup

Saffron – A pinch

Cashew nuts – 8

Cardamom, powdered – 1

Pistachios – 8

Ghee – 1 tsp

Method

  1. 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.

    2. soak in lukewarm saffron

  2. Boil milk for 20-30 minutes in very low flame. Keep stirring now and then.

    3. Boil milk

  3. When the volume reduces almost half,add the saffron soaked in the milk,evaporated filled milk and boil for 2 more minutes.

    4. Add saffron

  4. 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)?.

    5. Rabri

  5. 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.

    6. Squeezed rasgullas

  6. Add it to the milk when it is still hot. Let it get soaked. After cooled down,refrigerate and serve cold.

    7. Add rasgullas

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.

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!
Rasmalai

Reader Interactions

Comments

  11. 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!

    Reply

  19. 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!!

    Reply

  21. 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

    Reply

  32. 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. 🙂

    Reply

  36. 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.

    Reply

  41. 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.

    Reply

  45. Happy third blog anniversary, Raks! Waiting for many more yummy dishes from your kitchen… 🙂

    Drool-worthy Rasmalai! liked the idea of using rasgullas..

    Reply

  56. 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

    Reply

  63. 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!!

    Reply

  71. 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?

    Reply

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