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Instant Rasmalai
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Easy rasmalai recipe

Easy rasmalai recipe, Instant rasmalai with readymade rasgulla. Learn how to make easy rasmalai with quick video, step by step pictures recipe.
Prep Time5 mins
Cook Time25 mins
Course: Dessert
Cuisine: Indian
Servings: 8


  • Rasgulla
  • 2 & ½ cups Milk
  • ¼ cup Evaporated filled milk
  • ¼ cup Sugar
  • Saffron - A pinch
  • 8 Cashew nuts
  • 1 Cardamom powdered
  • 8 Pistachios
  • 1 tsp Ghee


  • 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.



  • 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.