Rasmalai is a Bengali delicacy that is very popular among the Indian Sweet Lovers. It is made using Rasgulla, the sugar syrup is squeezed up from the balls and they are dropped in the simmered condensed milk so that they absorb the milk. They are usually chilled and consumed. After making Rasgulla , usually there would be none left for me to make Rasmalai. So sometimes, I make 2 batches of rasgulla, so that one of the batches could be used to make Rasmalai. I have never tried to make my own condensed milk for this recipe since it takes long time and needs constant attention. So I go with the milkmaid that can save time and this mesmerizing delicacy can be ready in just 10 mins. Mesmerizing! Yes truly! Me and my kids forget the world while we enjoy this.
rasmalai recipe (easy rasmalai in 10 mins) | diwali recipes
Preparation time: Nil
Cooking time: 8 mins
Serves 4 to 5
12 Rasgullas (you can use store bought like haldirams) (check Rasgulla Recipe here)
1 tin of milk maid condensed milk (I use 392 gms, you can use any sweetened condensed milk)
2 cups of whole milk
1/8 tsp. Green cardamom powder
Few saffron strands
Chopped Pistachios and almonds for garnish.
1. Squeeze the syrup out of the balls. Do not press them too hard, they will break. Make sure that the syrup is extracted from the balls else they will not absorb the milk. Set these aside
3. Add saffron and cardamom powder; simmer it for around 5 to 6 mins so that the milk blends well with milkmaid. Alternately, You can melt the saffron in little hot milk and add too
5. Garnish with nuts. You could add the chopped nuts at step 4 too
Notes: It will be sufficient even if you use ¾ th can of condensed milk (392 gms) and 1.5 cups of milk. We have a sweet tooth, so I use up the entire can and we enjoy the creamy milk too. So adjust to suit your need.