10-minute Rasmalai

This is barely a recipe–and worse, it’s not the kind I really advocate considering all the canned stuff it’s made from. But. I will make an exception and tell you this–make it. It literally gets done in 10 minutes, tastes absolutely lovely, and is the kind of thing that will win you a million compliments from guests that give you a 10 minute notice before they drop in. You will never go back to making cheese-evaporating milk-rasmalai again. I promise you.

Ingredients:

  • 1 large can rosogolla (or buy fresh)
  • 1 can condensed milk
  • 1200 ml. (empty condensed milk can filled thrice) milk
  • a few strands of saffron
  • 1/4 tsp. milk masala (or cashewnuts, almonds, pistachios blitzed with a few seeds of cardamom)

Method:

  1. Squeeze out all the syrup from the rosogollas.
  2. Heat the milk with the condensed milk in a thick bottomed pot.
  3. Add a few strands of saffron and the milk masala.
  4. Add the drained rosogollas and heat through.
  5. Chill until ready to serve.

Comments (9)

  1. Melanie May 30, 2012 at 5:08 am

    You’re my hero! I’m crazy in love with Rasmalai…think running to Jaffer Bhai’s at 2am to feed cravings since they won’t do deliveries for just ras malai at that hour. I think I’m going to keep some tinned rosgollas now for emergencies such as these. 🙂 Never thought this could be done, but you have. And for that, you’re my hero.

  2. chinmayie @ love food eat May 30, 2012 at 5:26 am

    This is awesome! When I read the title I knew you would be using canned Rasagulla but was wondering what you would be using for the creamy milk base 🙂 I LOVE Rasmalai and knowing this recipes is not going to be healthy for me lol…
    Love the photo too Saee, that texture on the Rasagulla makes my mouth water!

  3. Priti May 30, 2012 at 6:15 am

    You just leaked my secret! 🙂
    This can be put together in minutes but is also a quick make ahead dessert. My guests have always helped themselves with more servings even if they were ‘too full for dessert’ just minutes before. Here we get ‘evaporated milk’ which is a thinned out version of unsweetened basundi, ideal for kulfis and this rasmalai.

  4. Niv Mani May 31, 2012 at 4:36 am

    AAAH, the memories… I made this quick version (Heck that was the only version I knew) when I first cooked for my Husband!

  5. Aditi Bharadwaj May 31, 2012 at 11:04 pm

    Looks like you let us all in on one big secret! This cant be good for my waist line ….Im sure it tastes goooooood!

  6. Kanan June 1, 2012 at 2:53 pm

    rasmalai looks really aweosme. nice photo.

  7. mini June 22, 2012 at 11:30 am

    I made this but rasgullas become flat when you squeeze them, so they look like flat balls and not like
    Spongy round balls. What should I do? What am I doing wrong.

  8. Sowmya June 26, 2014 at 2:04 am

    Superb idea. Loved the click and I am sure this is a big hit.

  9. shilpa November 13, 2015 at 1:54 pm

    Hi,

    I did try this Recipe for Diwali this year and OMG ! it was a killer. I never ventured into Rasmalai as i thought it is too time consuming , but this one took care of that fear in a blink of an eye.

    I tried it with fresh Rasogollas i found at an Indian Store /Grocery place owned by gujarathis..and i used Fat Free Evaporated milk and 2 % milk for my liquid – added ground cardamom , silvered almonds and few strands of saffron . I squeezed out all the liquid as the recipe calls , but i noticed that the liquid was bland with no sweetness – so i had to add plain white cane sugar 1 tea spoon per rasogolla to sweeten the mixture – but the result was outstanding. Loved it totally !!!

    Few Questions though –

    1. Why are we squeezing out the liquid ?
    2. what type of condensed milk did you use ? Sweetened / Unsweetened ?

    I would really appreciate if i could get the answers – as i am 1000% sure i will be making this regularly from no on..atleast for every special occasion.

    Thanks,
    Shilpa.

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