This Easy Instant Rasmalai Recipe is made with soft, spongy rasgullas dipped in a smooth, creamy sauce with almonds, pistachios, saffron, and cardamom. This easy shortcut uses store-bought rasgulla and a foolproof creamy rabri, and is ready to chill in 20 minutes. Perfect for last-minute entertaining!
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I fell in love with this easier version of soft rasmalais when my mom-in-law taught me how to make it for the first time. Her recipe, combined with my mom's tips on cooking milk desserts (like how to prevent milk from ever scorching!), I knew this would be a treat I could make to impress my family and friends!
What I didn't expect was that I'd become the designated 'Rasmalai' maker for every festive potluck I was invited to 🙂
My version of the perfect rasmalai takes a little help from the Indian grocery store, but delivers the traditional, slow-cooked, rich, and decadent end flavors.
If there was ever a beautiful, simple, and quick make-ahead Indian dessert recipe, this easy rasmalai recipe certainly takes the cake, or should I say cream 🙂
Jump to:
- What is Rasmalai?
- Why We Love This Recipe
- Rasmalai Ingredients - Notes & Substitutions
- How To Make Rasmalai with Rasgullas
- Serving Suggestions - A Festive Treat for Friends
- How to Store - How Long Does Ras Malai Last?
- Variations to Try
- Recipe Tips & Notes
- FAQ & Troubleshooting Tips
- More Quick & Easy Milk-Based Sweets
- 📖 Recipe
What is Rasmalai?
Rasmalai is an Indian sweet made of cottage cheese balls (also known as chenna) soaked in a sweet, thick milk sauce. The traditional recipe is quite tedious and involves making chena by adding vinegar or lemon juice to full-fat milk. It is then kneaded into a dough to make small discs, which are soaked in a thickened milk sauce sweetened with white sugar.
Ras malai or rossomalai comes from two words in Hindi - ras meaning "juice" and malai meaning "cream." It is a dessert enjoyed mainly in India, with Bengali origins. It's also enjoyed in Pakistan and Bangladesh.
Why We Love This Recipe
This rasmalai from rasgulla delivers the traditional "slow-cooked" taste in half the time. I love this semi-homemade version because:
- Authentic-tasting rasmalai with easy shortcuts (store-bought rasgullas and instant rabdi mix).
- It's a straightforward, worry-free recipe that doesn't require standing over a hot stove for hours.
- It's ready to chill in under 30 minutes, which makes it perfect for weeknight festivities!
- It makes a stress-free festive make-ahead dessert for special occasions.
You might also like this fusion dessert: Rasmalai Tiramisu
Rasmalai Ingredients - Notes & Substitutions
The quick and easy rasmalai recipe uses store-bought rasgulla dunked in sweetened milk made with instant rabdi mix. A few additional flavorings create a wonderful treat that everyone will love. Here's what we need:
- Rasgulla: Rasgulla are soft, smooth balls made from curdled milk (chenna or paneer). We're taking a shortcut and using canned ready made rasgulla. I've found that Nanak or Haldiram's canned rasgullas hold their shape best without getting mushy. Look for them in any Indian grocery store.
- Milk: Whole milk is the best choice. The amount called for in the recipe is the amount my instant Rabdi mix calls for. If using a different brand, follow the directions on the package.
- Rabdi Mix: Rabdi mix is an instant milk powder blend that makes this rasmalai recipe easy. Look for it in your Indian market or online. I used Gits brand for this recipe.
- Nuts: Almonds and pistachios are the most authentic, and they add a special pop of color and crunch. Use raw, unsalted nuts and chop by hand. Adjust the quantity to your liking.
- Saffron: High-quality saffron strands make all the difference. A few strands are all we need.
- Cardamom: For best results, deseed 6-7 green cardamom pods, or buy cardamom seeds, and grind them to a fine powder in a spice grinder. It is of much higher quality than pre-ground green cardamom powder.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Rasmalai with Rasgullas
This instant rasmalai recipe needs just 20 minutes of prep. Here are the step-by-step instructions and photos:
- Squeeze Rasgulla Balls: Remove rasgullas from the syrup one at a time. Place it between your palms and gently squeeze out the syrup. Repeat with all rasgullas and keep aside.
Squeezing Tip: Squeeze the rasgullas gently. If you press them too hard, they might crumble and lose their bounce; if you press too gently, they won't absorb the saffron milk.
- Warm milk: Place a wide pan on medium flame. Add ¼ cup of water, and then pour the milk. Adding water before milk prevents the milk from scorching at the bottom (my mom's tip).
Temperature of the Milk Matters: Milk should be warm (not boiling) when adding the balls to prevent disintegration and maintain the right texture.
- Prepare rabdi: When the milk is warm to the touch (about 1 minute), whisk in the rabdi mix until completely dissolved. Keep stirring at regular intervals and bring it to a full boil. That should take about 2 minutes. Check for sweetness and add sugar to taste (I add 2 tablespoons).
- Simmer: Stir in chopped nuts, saffron, and cardamom powder. Simmer the rabdi for another 2-3 minutes, while stirring. At this stage, the consistency of rabdi should be like half and half - thicker than milk, but thinner than heavy cream.
- Add rasgullas: Add the rasgullas and stir gently to coat them with the rabdi mix. Simmer for 2 minutes. Turn off the heat and cover the pan.
- Cool and chill: Let it rest for 10 minutes. After that, transfer to a serving dish and refrigerate for 4-6 hours, or overnight. For an extra pop, garnish with a few nuts or saffron strands.
Serving Suggestions - A Festive Treat for Friends
Traditionally speaking, rasmalai is served in India as a royal treat at special festivals, weddings, or celebrations. But it's incredibly satisfying on a hot summer day.
The rasmalai will need at least 4-6 hours to chill in the refrigerator, making this a wonderful make-ahead recipe. Ideally, prepare it a day ahead and chill it overnight.
It makes a showstopping presentation among family and friends. They'll think you have been slaving in the kitchen all day! 😉
How to Store - How Long Does Ras Malai Last?
This quick and easy rasmalai will stay good for up to 4 days in the fridge, stored in an airtight container. The longer the rasgulla sit in the sweet cream mix, the more they will absorb its flavor. It actually tastes better on Day 2!
For longer storage, freeze the ras malai in an airtight container for up to 1 month. Simply defrost overnight in the fridge and serve chilled the next day.
Variations to Try
The hints of almonds, pistachios, saffron, and cardamom remind me of enjoying rasmalai back home in India, but you can always adjust these flavorings to taste or try a few other variations. Some of my favorites include:
- Adding 2 Tablespoons unsalted, chopped cashews
- Adding a splash of rose water
- Omitting the nuts completely to allow the saffron and cardamom to shine
Recipe Tips & Notes
- Store-bought rasgulla: I've found that Nanak or Haldiram's canned rasgullas hold their shape best without getting mushy. Each can includes 14 rasgulla balls, perfect for 7 servings of rasmalai.
- Squeeze the rasgulla with delicate, gentle pressure. You want to squeeze enough sugar syrup out of the ball so that they absorb the milk, but not too much, or they will break.
- Add water before milk. This is a secret trick I learned from my mom. The water prevents the milk from burning.
- Cooking temperature: The entire process should be done on medium flame; never use high flame, as that burns the milk.
- Take a shortcut with Rabdi mix. This is a quick and easy way to make instant rabdi as compared to the traditional process, which takes much longer and requires constant stirring. Too much muscle power for hot summer days!
- Use sweetened condensed milk if rabdi mix is unavailable. If you cannot find rabdi mix, add ¼ cup of sweetened condensed milk instead. Stir and check the taste. Add more to make it sweeter. Skip the extra sugar and follow the remaining instructions.
- Adjust the sweetness level to your taste. My family and I like it on the sweet side, so I add 2 more tablespoons of sugar. Taste the mix as soon as the rabdi milk powder is dissolved and adjust to your liking.
- Overcooking will also cause the balls to break. Make sure to simmer for only 2 minutes over medium heat, adding the rasgulla balls at the very end. Allowing the rasmalai mixture to rest for 10 minutes after cooking further allows the rasgulla to absorb the sweet cream.
- Chill in the fridge or freeze for longer storage. The rasmalai will need at least 4-6 hours to chill in the fridge before serving, and will keep for up to 4 days in the refrigerator. It will also keep for up to 1 month in the freezer.
FAQ & Troubleshooting Tips
If your rasmalai is not spongy, it is most likely because you didn't squeeze out enough sugar syrup from the rasgullas. As a result, their texture turned out dense rather than light and spongy.
Rasmalai balls can break either when too much pressure is applied while squeezing out the liquid or when they are added to very hot milk. For that reason, apply pressure gently while squeezing, and add them to warm, not hot, milk.
Well, if you catch it quick enough, turn off the heat and taste the milk. If it doesn't taste burnt, transfer the mix to a clean wide pan immediately and proceed with the recipe. If the milk tastes even slightly burnt, it's unusable. Stirring regularly is key to preventing the milk from scorching.
Soft chena or rasgulla balls, and full fat milk are key to making a good rasmalai.
Rasmalai needs at least 4 to 6 hours of soaking time in the refrigerator. Ideally, it should be soaked overnight.
More Quick & Easy Milk-Based Sweets
These desserts are part of the Indian Dessert Recipes Collection:
📖 Recipe
Easy Rasmalai Recipe (with Rasgulla)
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Video
Equipment
Ingredients
- 1 can Haldiram rasgulla (contains 14 rasgullas)
- ¼ cup water
- 2¼ cups milk (or follow rabdi package directions)
- 1 pack Gits Rabdi mix see notes for substitute
- 1-2 tablespoons sugar add to taste after rabdi mix starts simmering
- 2 tablespoons chopped fine or thinly sliced almonds (can reduce or skip)
- 2 tablespoons shelled, chopped fine or thinly sliced pistachios (can reduce or or skip)
- ½ teaspoon saffron
- 1 teaspoon cardamom powder fresh is ideal (6-7 green cardamom pods, shelled and ground fine)
Instructions
- Squeeze Rasgulla Balls: Remove rasgullas from the syrup one at a time. Place it in between the palms of your hands and gently squeeze out the syrup. Don't press too hard or they can crumble. Repeat with all rasgullas and keep aside.
- Add milk: Place a heavy-bottom skillet on medium heat. Add ¼ cup of water, and then pour the milk. Adding water before milk prevents the milk from scorching at the bottom (my mom's tip).
- Prepare rabdi: When the milk is warm to the touch (about 1 minute), whisk in the rabdi mix. Keep whisking gently until the mix is completely dissolved. Keep stirring lightly and bring it to a boil. That should take about 2 minutes. Check for sweetness and add sugar to taste (I add 2 tablespoons).
- Simmer: Add chopped nuts, saffron, and cardamom powder. Simmer the Rabdi for another 2-3 minutes, while stirring. At this stage, the consistency of rabdi should be similar to half and half - thicker than milk, but thinner than heavy cream.
- Finish and chill: Add the rasgullas and stir gently to coat them with the rabdi mix. Simmer for 2 minutes. Turn off the heat and cover the pan. Let it rest for 10 minutes. After that, transfer to a serving dish and refrigerate for 4 hours, or until it's chilled to your liking.
Notes
- Store-bought rasgulla: I've found that Nanak or Haldiram's canned rasgullas hold their shape best without getting mushy. Each can includes 14 rasgulla balls, perfect for 7 servings of rasmalai.
- Squeeze the rasgulla with delicate, gentle pressure. You want to squeeze enough sugar syrup out of the ball so that they absorb the milk, but not too much, or they will break.
- Add water before milk. This is a secret trick I learned from my mom. The water prevents the milk from burning.
- Take a shortcut with Rabdi mix. This is a quick and easy way to make instant rabdi as compared to the traditional process, which takes much longer and requires constant stirring. Too much muscle power for hot summer days!
- Use sweetened condensed milk if rabdi mix is unavailable. If you cannot find rabdi mix, add ¼ cup of sweetened condensed milk instead. Stir and check the taste. Add more to make it sweeter. Skip the extra sugar and follow the remaining instructions.
- Adjust the sweetness level to your taste. My family and I like it on the sweet side, so I add 2 more tablespoons of sugar. Taste the mix as soon as the rabdi milk powder is dissolved and adjust to your liking.
- Overcooking will also cause the balls to break. Make sure to simmer for only 2 minutes over medium heat, adding the rasgulla balls at the very end. Allowing the rasmalai mixture to rest for 10 minutes after cooking further allows the rasgulla to absorb the sweet cream.
- Chill in the fridge or freeze for longer storage. The rasmalai will need at least 4 hours to chill in the fridge before serving, and will keep for up to 4 days stored in the refrigerator. It will also keep for up to 1 month in the freezer.
Omprakash Prajapat says
Thanks for recipe. It is so delicious.
Kumar Medical Care
Aneesha says
Thank you!