Instant Rasmalai is a delightful dessert that offers the classic flavors and textures of traditional Rasmalai without the time-consuming process of making Rasgullas from scratch. 4 Simple Ingredients and 5 Easy Steps is all you need to make this cold delicious dessert recipe. If you are a fan of quick and easy make-ahead desserts, then this rasmalai recipe is for you.
About This Recipe
Instant Rasmalai is the perfect option for those who crave the indulgence of Rasmalai but may not have the patience, time or skill to undertake the intricate preparation involved. The beauty of Instant Rasmalai lies in its simplicity and convenience. By utilizing pre-made Rasgullas, you can bypass the arduous process of preparing these sweet dumplings from scratch.
Making of rasgulla typically involves carefully curdling milk, extracting cheese, rolling and shaping the dough into balls. Then cooking the balls to perfection before soaking them in a fragrant and creamy syrup. Easily skip all these steps and make this dreamy dessert with delicious flavors and textures in no-time.
With this quick and easy recipe, satisfy your dessert cravings and impress your guests with a treat that is both elegant and delicious. So why wait? Indulge in the blissful world of Instant Rasmalai today!
Instant Rasmalai Ingredients
Rasgullas – You can use any brand ready-made rasgullas. You can even buy rasgullas from sweet shop and use them. Rasgullas are sweet, juicy, fluffy and spongy cottage cheese dumplings. I prefer using Haldiram’s Rasgullas for this recipe.
Milkmaid – Milkmaid is a sweetened condensed milk product that adds a rich and creamy sweetness to the dessert.
Milk – Full-fat milk is the base for the creamy sauce that the Rasgullas will soak in, providing a luscious texture and flavor.
Badam Drink Mix – Is a flavorful almond drink mix that enhances the flavor and aroma of the dish with its nutty notes. As we are making an instant recipe, I recommend using readymade Badam Mix Drink like MTR.
Almonds – Adds delightful crunch and nutty flavor to the Rasmalai.
Instant Rasmalai Recipe
To prepare Instant Rasmalai, the first step is to source the Rasgullas. You can easily buy from any Indian grocery store or order online. Drain the rasgullas of any excess syrup. Gently squeeze out the extra moisture, be careful not to break the delicate dumplings.
Next, prepare the creamy and aromatic milk syrup that will allow the Rasgullas to soak up all the delightful flavors. Make a thick paste by combining 2-3 tbsp. of milk and instant badam drink mix.
In a pan, add milk and bring it to boil. To this add milkmaid (condensed milk) and above made badam mix paste. On low flame bring this to boil. Keep stirring to avoid sticking to the bottom or sides. Bring the mixture to a gentle simmer, allowing the flavors to infuse and the milk to thicken slightly.
Once the milk syrup has reached its desired consistency and flavor, carefully place the drained Rasgullas in the simmering mixture. Allow them to soak for a few minutes, gently turning them around to ensure even absorption of the syrup. Keep in mind that the Rasgullas will expand slightly as they absorb the liquid.
After 3-4 minutes, turn off the heat and leave them to come down to room temperature. Once cool enough, transfer them to a bowl and then refrigerate to chill for a couple of hours or overnight. This allows the flavors to meld together further and for the Rasgullas to become even more tender.
When you are ready to serve the Instant Rasmalai, garnish each serving with a sprinkle of chopped dry fruits or saffron strands.
Tips To Make Instant Rasmalai
- Choose Good Quality Ingredients: Use high-quality ingredients, including good canned Rasgullas, fresh full-fat milk, and a reputable brand of condensed milk (like Nestle’s Milkmaid) for the best results.
- Thoroughly Drain Rasgullas: Make sure to drain the sugar syrup from the Rasgullas completely. You can gently squeeze them to remove excess syrup, allowing them to better absorb the flavored milk.
- Control the Heat: Be patient when simmering the milk; do not rush the process. Simmer the milk on low to medium heat, stirring continuously to prevent burning or sticking to the bottom of the pan.
- Texture of the Milk: Pay attention to the consistency of the milk mixture. It should thicken and reduce to a creamy texture before you add the Rasgullas.
- Flatten Rasgullas: Gently press the Rasgullas to flatten them slightly. This allows them to absorb the milk mixture more effectively and become soft and spongy.
- Cool and Refrigerate: Allow the Rasmalai to come down to room temperature, and then refrigerate it. Chilling helps set the dessert and enhances its flavor. Rasmalai is best enjoyed when it’s well-chilled.
- Experiment with Flavors: Feel free to experiment with additional flavorings like cardamom or rose water to customize the taste to your preference.
- Store Properly: If you have any leftovers, store them in the refrigerator and consume them within 1-2 days for the best taste and texture.
Frequently Asked Questions
What is Rasmalai?
Rasmalai is a popular and delectable Indian dessert. It is made from soft and spongy paneer (Indian cottage cheese) dumplings, known as Rasgullas, which are soaked in sweet, flavored, and creamy milk. The milk is often enriched with ingredients like condensed milk, saffron, cardamom, and sometimes almond or pistachio flavoring.
The Rasgullas absorb the creamy goodness of the milk, becoming tender and flavorful. Rasmalai is typically garnished with chopped nuts like pistachios and almonds. It’s a beloved dessert in Indian cuisine, known for its delightful combination of textures and flavors, and it’s often enjoyed on special occasions and festivals.
What Is Rasgulla?
Rasgulla is a popular and iconic Indian sweet, originating from the state of West Bengal. It consists of soft and spongy round dumplings made from fresh paneer (Indian cottage cheese). These dumplings are typically white and have a mild, sweet taste.
To make Rasgulla, the paneer balls are first cooked in a sugar syrup until they absorb the syrup and become spongy. The sugar syrup is often flavored with cardamom or rose water to add a pleasant aroma and taste. Rasgulla is known for its melt-in-the-mouth texture and is a beloved dessert in Indian cuisine, enjoyed on various occasions and festivals.
Making Homemade Almond Milk | Badam Drink Mix
If readymade badam mix is not available, then make your own badam mix by following these simple steps. In a bowl combine 2 tbsp. of milk powder, ½ tbsp. of cardamom powder, 4 tbsp. of almond paste and pinch of saffron stands. Adding saffron is purely optional. Combine all the ingredients and store in a clean and dry moisture free jar. Use when required.
What To Do With Leftover Sugar Syrup?
You can use the leftover sugar syrup to sweeten other desserts like fruit salads, ice creams, or puddings. It can be drizzled over pancakes, waffles, or French toast. You can even use it in making other dessert recipes. For Example, gulab jamun, shakkarpare, zaffrani pulao, meetha khana or meethi seeviya, etc.
In summary, leftover sugar syrup need not go to waste. It can enhance the sweetness and flavor of various dishes and beverages, making it a versatile and handy ingredient in the kitchen.
- 12 Rasgullas, I used canned Haldiram’s Rasgullas
- ½ can Milkmaid, I used Nestle 400g
- ½ lit. Full fat Milk
- 6 heaped tbsp. Badam Drink Mix, I used MTR brand
- 2 tbsp. Almonds, finely chopped
How To Make Instant Rasmalai
- Take 2 tbsp. of milk and to it add MTR badam mix powder. Make a thick paste. Set aside.
- In a pan, add milk and bring it to boil.
- When the milk starts to boil, reduce the flame and slowly add milkmaid.
- Bring it boil on low flame.
- In the meantime, gently squeeze rasgullas to remove extra syrup. Be careful, squeeze gently or you can use lemon squeezer to do the job. Set aside.
- When the milk and milkmaid mixture come to boil, gently give it a stir and add above made paste of Badam Drink Mix.
- Stir gently. Let the mixture sit on low flame for 3-4 minutes. Stir in between.
- Drop in sugar syrup drained rasgullas into the above mixture and leave to cook for 1-2 minutes. Turn off the flame. Leave to cool.
- Once cool enough transfer it to refrigerator for 5-6 hours. Creamy, soft and luscious rasmalai is ready to serve.
- Serve garnishing with chopped almonds or any nuts of your choice. You can even garnish with saffron stands.
- Add love to make this instant rasmalai taste 'YUMMY'.
How To Serve Rasmalai
Serving Rasmalai is a delightful experience, and it's typically enjoyed chilled as a refreshing dessert. Here's how to serve Rasmalai:
- Chilled Serving:
Rasmalai is best served well-chilled. After preparing the dish, refrigerate it for a few hours or until it's cold and set. This enhances the flavor and texture.
- Individual Portions:
Serve Rasmalai in individual bowls or dessert plates. This allows everyone to enjoy their portion without the need for additional serving utensils.
Just before serving, garnish each portion with finely chopped nuts. This not only adds a delightful crunch but also enhances the visual appeal.
- Serve with Love:
Present your Rasmalai with care, as it's not just a dessert but a delightful treat that can be the highlight of a meal. Enjoy and savor each bite of this classic Indian dessert.
Amount Per Serving: Calories: 175Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 67mgCarbohydrates: 29gFiber: 1gSugar: 28gProtein: 4g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.