Soft, Easy, and Quick Rasmalai that gets ready in no time. What else do you need for a festive season? This recipe is just perfect for your busy festival season and the way it turns out will impress everyone at home. So, make this and be ready for all the appreciation coming your way.
I learned this recipe from my mom. When we were kids and living in Assam, it was difficult to get good sweets in the nearby sweet shops. That’s when my mom decided to make all the festive goodies at home. Since we were kids, she used to make everything all by herself. I still remember she used to start days before the actual festival and prepare so many different things – namkeens, sweets, chaats, etc. I wonder how she did all that all alone.
When I grew up, I decided to continue what I learned from my mom. I don’t make so many things on the festival like her but I still try to make a few. I try to make at least one or two Indian sweets at home. Like during Raksha Bandhan, I made the most popular Indian sweet – ghewar – at home. This time I decided to make another most loved Indian sweet – Rasmalai. But I wanted a quick recipe for that. Then I decided to make it like my mom used to make when we were in Assam. I used ready-made Rasgullas to make this quick and easy Rasmalai recipe. You may think that instead of buying Rasgulla, I could have bought Rasmalai itself. But the thing is, I don’t like ready-made rasmalai.
There was a time when Rasmalai used to be malaidar but now everyone makes it so milky. We don’t like it. That is why I always make Rasmalai at home. That’s the best. You also try my version of Rasmalai and you will know what I am talking about.
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TIPS TO MAKE IT RIGHT
1 – Slow Cooking
I always slow cook my sweets and desserts. It makes the final result even more delicious. For this malaidar Rasmalai recipe, you need to have patience and slow cook the milk till it is reduced to half. It will keep on forming a layer on top and on the sides of the pan. Scrape it off and mix it in the milk itself. This is the thing that gives it a nice malaidar consistency. The milk doesn’t need to be thick. It should be easily pourable but should have malai in it. The milk will be absorbed by the Rasgullas and will become thicker on cooling. That is why don’t make it like Rabdi.
2 – Ready-Made Rasgulla
You can use any soft and spongy Rasgulla for this recipe. I used Haldiram’s Rasgulla because that is what we get here in Munich, Germany. You need to squeeze out 80 to 90 percent of the sugar solution from the Rasgullas otherwise your Rasmalai will taste much sweeter.
3 – Resting
Resting time is important to let the Rasgullas soak up all the milky goodness. While resting, the flavors also marry each other and the final result is absolutely drool-worthy. I know how difficult it is to wait for 3 to 4 hours but have patience. You can do it. Or else, just have one. It will still be good to satisfy your cravings. That’s what we do 😀
IS THIS RECIPE VEGAN?
No. I am afraid that it is not vegan. It is made out of dairy milk. I don’t know how to make it completely plant-based and vegan. But I will think about it and maybe one day will come up with a vegan Rasgulla recipe. Wish me luck with that.
Let me suggest some vegan recipes from the page – Mini Mango Cheesecake, Fudgy Chocolate Brownie, Mango Smoothie.
That’s it, my dear friend. You are all ready to make this easiest Rasmalai recipe at home. It is one of the best Indian vegetarian sweets and dessert recipes. It is perfect whenever you crave something sweet. So, grab all the ingredients because you are ready to make a delicious, everyone’s favorite sweet recipe.
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Love from us
Richa & Jatin
Make Rasmalai From Haldiram’s Rasgulla
Easy. Malaidar. Delicious.
- 1.5 l Full Fat Milk
- 12 Pieces Ready-made Rasgulla
- 2 tbsp Pista roughly chopped
- 2 tbsp Almonds roughly chopped
- A Few Strands Saffron or as needed
- In a heavy bottom pan, add milk and let it come to a boil on a medium-high flame.
- Once it comes to a boil, simmer the flame and add chopped almonds, pistachios, and saffron strands. Mix and let it cook on low flame till it is reduced to half. Keep stirring in between and keep scraping from the sides.
- Meanwhile, squeeze out 80 to 90 percent of sugar solution from the Rasgullas. Just press them between your palms. Keep them in a bowl.
- Once the milk is reduced to half, remove it from the flame and pour it over the rasgullas.
You will notice malaidar texture in the milk.
- Let it rest for at least 3 to 4 hrs so that Rasgullas can absorb the milky goodness and all the flavors can mix together.
Do not worry about the sweetness. They will become sweet enough.
- Once rested well, serve and enjoy :) It tastes best when it is chilled in the refrigerator.
Rasmalai is a popular and everyone’s favorite Indian sweet recipe. It is loved by everyone and no one can eat just one. In this recipe, small, spongy, and light balls of cottage cheese (paneer) are soaked in flavorful and thick milk and garnished with some chopped nuts. Once rested and well soaked for 3 to 4 hours, it is served. It tastes best when it is straight out of the refrigerator. Perfect summer sweet delight.
This is a tricky question. Anything can be healthy or unhealthy depending on your relationship with the food. For example, Dry Fruits are healthy but if not consumed moderately, they can be equally unhealthy for your body. The burger is not healthy but not eating it and getting disappointed because of that is not mentally healthy for you. So, eat everything but eat them moderately. Rasmalai is a once-in-while food. You don’t eat it every day. It won’t harm your body if consumed moderately and consciously. This Indian Sweet is non-fried, low salt, high calcium, and protein-rich. You can make it low sugar with my recipe.
It is served cold and hence stored in the refrigerator. It can easily last for 3 to 4 days.
Both are very much loved Indian sweets. Rasgulla is soft, light, and spongy cottage cheese (paneer) balls that are boiled and soaked in sugar syrup till they are doubled in size. But in Rasmalai, the same Rasgullas are used. But you squeeze out the sugar syrup from the Rasgullas and soak them in milk which is thickened for some time on low flame. The milk should be easily pourable. It is garnished with some nuts and saffron and let it rest for 3 to 4 hours. The balls absorb the milky goodness and a new recipe is created using the same Rasgullas.