Easy Rasmalai Recipe (with Rasgulla)
Make authentic-tasting Rasmalai in 25 mins! This easy shortcut uses store-bought rasgulla and a foolproof creamy rabri. Perfect for last-minute entertaining!
Servings: 7
Calories: 507kcal
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.
Video
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.
Nutrition
Calories: 507kcal | Carbohydrates: 91g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 35mg | Potassium: 176mg | Fiber: 1g | Sugar: 78g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg