❤️ About This Rasmalai Recipe
It is a rich, decadent dessert perfect for festivals, parties or get-together. It looks complex dessert, but actually, it is very easy to make.
The rasmalai recipe is divided into two parts:
Making rasgulla (which I have done a day before and kept in the refrigerator ready. Or use the store-bought ones and cut the time by half. Making ras (thick, sweetened milk which is similar to rabri). I have shared the authentic method without any shortcuts. If you prefer the instant route then use sweetened condensed milk (details below in notes).
🧾 Ingredient Notes
Here is the pic of ingredients to make homemade rasmalai.
Rasgulla: Make at home or use store-bought. Milk: Always use full-fat version to get the perfect creamy, rich texture. Almonds: I have only used almonds, but you can use your choice of nuts like cashews, pistachios.
👩🍳 How To Make Rasmalai? (Stepwise Photos)
- Take milk into a heavy bottom pan and bring it to a simmer on medium heat.
- Meantime take rasgullas, lightly squeeze to remove the syrup.
- Do not squeeze too hard that it crumbles or break. Do it gently.
- Prep all them similarly and keep it aside.
- Now back to the simmering milk. Keep stirring and scraping the sides of the pan. Simmer till it reaches its half quantity. It may take around 25-30 minutes.
- Now add sugar.
- Also, add saffron and again simmer for another 5 minutes.
- Now add squeezed ragulla. And let it simmer for 2 minutes only and turn off the stove. In the end, add rose water and mix. Now let it cool to room temperature and then chill it into the refrigerator. During this chilling time, rasmalai balls will soak up some ras and becomes super soft and melt-in-your kind. At the time of serving rasmalai, garnish with sliced almonds.
💭 Expert Tips For Perfect Rasmalai
What to make flattened disc-shaped rasmalai: Follow my rasgulla method and while shaping balls, instead of round, shape into little discs like peda and cook. Use that here in the recipe. Want to make instant rasmalai with condensed milk? Take 2 cups of milk + ½ can of condensed milk + saffron, simmer for 5 mins. Add rasgulla and simmer for 2 mins. It is ready.
🥣 Storage Instructions
In the refrigerator, rasmalai stays good for up to 3-4 days. In the freezer, it stays good for up to 3 months. Freeze in a freezer-safe container. To thaw, keep in the refrigerator overnight and next day enjoy chilled (no need to reheat). You may need to stir well after defrosting.
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Kheer Phirni Basundi Paal payasam Sandesh
