Rasmalai Recipe With Readymade Rasgulla – How To Make Instant Rasmalai Under 10 Minutes

Learn how to make rich and creamy rasmalai in under 10 minutes using canned rasgulla and condensed milk. This quick Bengali dessert is melt-in-mouth soft, fragrant with saffron and cardamom and perfect for Diwali celebrations.

Every year during Diwali, I wanted to share some Bengali sweets. This year too, I tried Rasgolla recipe at home but it didn’t turn up as I expected. It came out soft, spongy but became little bit flat after taking out from the sugar syrup. So I am planning to try it again by correcting my mistakes. I hope I could make a perfect rasgolla very soon and share it in my space. As I had store bought, readymade rasgulla at home, I wanted to make a rich dessert recipe with it. What else other than this yummy rasmalai recipe.

Traditional, authentic rasmalai calls for boiling milk and sugar for hours. But this is an easy, instant recipe with just 2 major ingredients. I had some store bought condensed milk and rasgulla in hand. So I made it quickly under 10 minutes. If you have store bought or homemade leftover rasgulla, you can make this rich, creamy, yummilicious Indian dessert with milk in the next few minutes. I guess milk powder also works well instead of condensed milk. Friends, do include this easy sweet recipe in your Diwali menu and have a great celebration! Lets see how to make this easy peasy Bengali delicacy, Rasmalai recipe at home with step by step photos!

If you wish to make condensed milk on your own, check out homemade condensed milk.

Also check out my 15 Easy Diwali Sweets for beginners!

Quick Notes for US & Abroad Kitchens

• Canned Rasgulla Selection: Canned rasgulla tins (such as Haldiram’s, Bikaji or Nanak) are readily available in Indian grocers and Costco Asian aisles abroad. Drain the sugar syrup thoroughly by gently squeezing each rasgulla between two spoons or clean palms so it can soak up the rabri.
• Milk & Condensed Milk Base: Using whole homogenized vitamin D milk alongside sweetened condensed milk gives the perfect rabri consistency without having to boil milk for hours on electric coil stoves.
• Saffron & Essence: Soaking saffron in 2 tablespoons of warm milk for 10 minutes beforehand extracts a deep golden color and fragrant aroma. A drop of kewra water gives halwai-style flavor.
• Chilling Time: Chilling the rasmalai in the refrigerator for at least 2 to 3 hours before serving is key; the rasgullas absorb the cardamom-saffron milk and become super juicy.

Rasmalai with Readymade Rasgulla

Chitra

Rich and creamy Bengali rasmalai prepared in under 10 minutes using canned rasgulla, milk, condensed milk and saffron.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Sweet

Cuisine Indian

Servings 5

Ingredients

  

1x2x3x

1 cup – 250ml

• 5 – 6 nos Canned rasgulla (store-bought or homemade)
• 2 cups Boiled full cream milk (approx. 500 ml / 17 fl oz)
• ½ cup Condensed milk (Milkmaid) (approx. 120 ml / 4 fl oz)
• 2 tbsp Chopped nuts (cashews, badam and pistachios)
• 2 drops Kewra essence (optional)
• ¼ tsp Cardamom powder (or a few drops rose water)
• a few Saffron threads

Instructions

 

• In a wide-mouthed kadai, take the boiled milk and condensed milk. Mix well and boil for 5 minutes. Keep the flame on medium. Collect the milk skin (malai) that settles on the sides of the kadai and add it back to the milk. Check for taste and add more condensed milk if needed. Mix well and boil for a minute. In the meantime, chop the nuts and set aside.
  
• Add the chopped nuts, saffron threads, kewra essence and cardamom powder or rose water. Stir well and switch off the flame.
  
• Take the rasgulla and press gently between your palms to drain the excess sugar syrup. Do not squeeze too hard, or it may break. Flatten gently into a disc shape.
  
• Add the flattened rasgullas into the warm rabri milk mixture. Refrigerate for at least 1 hour so the rasgullas absorb the fragrant milk. Serve chilled!
  

Notes

• Add more condensed milk if you have a sweet tooth.
• Add more or lesser quantity of nuts as per your wish.
• If you don’t have condensed milk in hand, boil 2.5 cups of milk till it reduces to half, add the required sugar, mix well and add the essence and nuts. This is the authentic version of making rasmalai.

Keyword Easy rasmalai recipe, how to make rasmalai, quick rasmalai recipe, Rasmalai recipe, rasmalai under 10 minutes

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Try this Instant, Easy Rasmalai recipe at home and enjoy!