Rasmalai is a rich dessert recipe from Bengali cuisine. It is made from spongy rasagullas, flattened and dunken in aromatic milk with the flavor of saffron, enriched with almonds and pistachios. There are two ways of preparing this rasmalai, first one is traditional way of preparing rasagulla from scratch and reducing the milk. The second one is buying store bought rasagullas and using condensed milk and it can be prepared within 15 minutes. When I prepared rasagulla, I reserved few pieces and made this rasmalai recipe. I can bet this rasmalai is one of the best and tastiest Indian delicacies. It is also a gluten free dessert. Checkout my Rasagulla Recipe for reference if you want try rasmalai from scratch.
1. Use full fat milk for this rasmalai, so you will get a creamy rabri.
2. Do the whole process in low flame, If the bottom gets burnt it will spoil the taste.
3. Don’t add saffron too much, else it will dominate the taste of rasmalai.
4. Addition of condensed milk gives a very rich flavour to the recipe.
5. For shortcut method you can use store bought rasagulla’s and condensed milk instead of reducing milk.
6. Instead of sugar, you can use the left over sugar syrup from rasagulla’s.
7. Refrigerate for 2 to 3 hours before serving.
8. Shelf life of rasmalai is 2 days under refrigeration.
9. Always remove the syrup from the rasagulla well or else it doesn’t absorb the milk.
10.Don’t the rose essence / kewra essence before the rasmalai cools down, else it will give a bitter taste.