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.
Rasmalai Recipe
Rasmalai Recipe
Preparation + Cook Time: 45 minutes | Serves: 2 to 3
- Rasagulla – 6
- Milk – 1/2 litre
- Sugar – 2 tblsp
- Condensed Milk – 1 tblsp
- Almonds – 6
- Pista – 5
- Cardamom Powder – 1/4 tsp
- Saffron – Few Strands
- Yellow Food colour – 1 pinch (optional)
- Rose essence / Kewra essence – 1/4 tsp
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 gets 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.
Ras malai
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.
Rasmalai
