Rasmalai recipe/Ras malai recipe 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 the 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 a few pieces and made this rasmalai recipe. I can bet this rasa malai recipe 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 to try rasa malai from scratch.
Rasmalai Recipe
Rasmalai Recipe | Ras Malai Recipe
Ingredients
- 6 Rasagulla
- ½ Litre Milk
- 2 tbsp Sugar
- 1 tbsp Condensed Milk
- 6 Almonds
- 5 Pista
- ¼ tsp Cardamom Powder
- Few Strands Saffron
- 1 Pinch Yellow Food colour Optional
- ¼ tsp Rose essence / Kewra essence
Instructions
- Soak almonds, pista in warm water for 1/2 hour. Peel the skin of almonds and slice it. Also soak few strands saffron in warm milk. Take the rasagullas and press it with a ladle or with your palms to remove the sugar syrup. Don't apply too much pressure or else rasagulla's break. Boil milk in a pan in low flame and add saffron.
- Now add sugar and stir well until it melts. Then add cardamom powder and the milk would have reduced in volume, it takes about 20 minutes. Stir for every 2 to 3 minutes or else the bottom gets burnt. Then add condensed milk.The milk starts changing in colour.
- Scratch the sides and add sliced almonds and pista.
- Stir again so that nuts get evenly mixed. Now add rasagulla's and let it be in simmer for 3 minutes and flip over the other side of rasagulla. The rasagullas absorb the milk quickly. Cool down and add rose essence/kewra essence. Refrigerate for 2 to 3 hours or overnight.Garnish with nuts and serve it chilled.
Notes
Tips for Ras Malai Recipe
1. Use full-fat milk for this rasmalai, so you will get a creamy rabri.2. Do the whole process on 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 ras malai.
4. Addition of condensed milk gives a very rich flavour to the recipe.
5. For shortcut methods, you can use store-bought rasagulla's and condensed milk instead of reducing milk.
6. Instead of sugar, you can use the leftover 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 ras malai cools down, else it will give a bitter taste.
Rasmalai
Method for Rasmalai Recipe
1. Soak almonds, pista in warm water for 1/2 hour. Peel the skin of almonds and slice it. Also, soak few strands saffron in warm milk. Take the rasagullas and press it with a ladle or with your palms to remove the sugar syrup. Don’t apply too much pressure or else rasagulla’s break. Boil milk in a pan in low flame and add saffron.
2. Now add sugar and stir well until it melts. Then add cardamom powder and the milk would have reduced in volume, it takes about 20 minutes. Stir for every 2 to 3 minutes or else the bottom gets burnt. Then add condensed milk. The milk starts changing in colour.
3. Scratch the sides and add sliced almonds and pista.
4. Stir again so that nuts get evenly mixed. Now add rasagulla’s and let it be in simmer for 3 minutes and flip over the other side of rasagulla. the rasagullas absorb the milk quickly. Cooldown and add rose essence/kewra essence. Refrigerate for 2 to 3 hours or overnight.
Garnish this ras malai recipe with nuts and serve it chilled.
Ras malai
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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