Rasmalai - Easy Rasmalai Recipe

Rasmalai is one of my favourite desserts which I have tasted only in restaurants and functions. It is nothing but rasagullas soaked in thick creamy saffron flavoured milk. All these days I have been thinking it is difficult to prepare this sweet at home, till I came across easy method in food blogs. This is a shortcut method of preparing this rich dessert at home using store bought rasagullas. Even beginners can attempt this recipe as the only effort involved is in reducing the milk to thick creamier consistency. It is a perfect dessert when you have guests at home or for small parties. It can even be prepared the previous day and refrigerated.

Rasmalai Recipe

Serves  :  4 - 5 people

Ingredients

• Milk   -  1.5 litre or 6 cups (preferably full fat milk)
• Sugar  -  1/4 cup (adjust according to the sweetness required)
• Condensed milk  -  2 tbsp (optional)
• Saffron  -  4 to 5 strands
• Chopped nuts (cashew, pistachio, almond)  -  3 tbsp
• Ghee  -  2 tsp
• Rasagullas (Store bought or home made)  -  15 (I used Haldirams rasagullas)

Method

1. Soak almonds in water for 10 minutes. This is to easily peel off the skin. Peel the skin of the almonds and chop all the nuts into fine pieces and set aside.
2. Grease the vessel which you will be using for preparing this dish, with 1 tsp ghee. This is to avoid milk getting burnt at the bottom.
3. Take milk in the vessel and bring the milk to boil in medium to high flame. Now reduce the flame to low.
4. Take about 3 tbsp of the boiled milk in a separate bowl and crush and add the saffron strands in it. Keep aside.
5. Continue to boil the milk in low flame by constantly stirring. Keep collecting the malai/creamy layer which forms along the sides as the milk thickens.
6. Once the milk is reduced to half its original quantity, add sugar, condensed milk(if using) and the saffron soaked milk. Mix everything well.
7. Now the color of the milk also changes in color.
8. Take 1 tsp ghee in a pan and fry the chopped nuts till golden brown and add it to the boiling milk.
9. Gently squeeze the sugar syrup from rasagullas(by keeping them between 2 flat ladles or using a lemon squeezer or simply by pressing in your palms). Whichever method you follow do it gently as otherwise the rasagullas will crumble.
10. Drop them carefully in the milk. Simmer for 3 to 5 minutes and switch off the stove.
11. Once cooled down, refrigerate and serve chilled.
12. It stays good for 2 days when refrigerated.

Notes

• Condensed milk is optional to be used here. I used low fat milk and hence added condensed milk for a rich taste. 
• Also I have given the quantity for sugar based on the addition of condensed milk as both have sweetness. Hence adjust the quantity of sugar if not using condensed milk and also according to your preference.
• I have used a combination of pistachio, cashew and almond. You can add/reduce the nuts based on your preference and availability.
• You can also add little cardamom powder along with the fried nuts, if you prefer. 
• Do only the initial boiling of milk in medium to high flame. Once boiled, do the entire process in low to medium flame with continuous stirring.