There’s something magical about Indian festivities that brings out our craving for sweets. With so many delicious Indian desserts to choose from, it’s hard to resist indulging in treats like shrikhand, rice kheer, besan ladoo, halwa, gulab jamun, and many more. Let’s all admit there are endless options in Indian desserts, making it hard to pick just one. But if there’s one dish that practically everyone adores and finds tempting, it’s the eternally popular Rasmalai. Rasmalai, often called rosomalai, is a classic Bengali sweet that is well-liked throughout the nation. Today, we are sharing an easy and foolproof method of making rasmalai at home by using store-bought Haldirams Rasgullas without the need to make rasgullas at home from scratch. This method takes less than 30 minutes to prepare. Another sweet dish that tastes similar to rasmalai is paneer kheer.
What Is Rasmalai?
Rasmalai is a popular traditional Indian dessert made from soft and spongy rasgullas (or chenna balls) soaked in a delectable creamy and saffron-infused milk syrup topped with dried fruits and kesar strands. The term “Rasmalai” can be translated as “Ras” meaning “Juice,” and “Malai” meaning “Cream” in Hindi.
Rasmalai Recipe Ingredients
How To Make Rasmalai
Take a heavy-bottomed pan, add milk, and bring it to a boil. Keep stirring. Once the milk comes to a boil, add saffron strands and let it simmer on medium-low heat, stirring occasionally, until it reduces to about half of its initial volume. This process will take approximately 15-20 minutes. Add sugar and let it dissolve completely. Stir continuously, it will take around 5-6 minutes. Add cardamom powder and nuts to enhance the flavor of the dessert. Stir well. Turn off the gas and let the mixture cool down a bit. Meanwhile, Open the can of Haldiram’s Rasgulla and pour the contents into a strainer. Gently squeeze the excess sugar syrup from the rasgullas one by one and flatten them slightly. Handle them delicately to avoid breaking them. Set aside. Lastly, add the hot rabdi over the rasgullas and let them absorb the flavors of the milk. Once at room temperature, refrigerate the rasmalai for at least 2-3 hours. Before serving, garnish with some slivered almonds, pistachios, and saffron strands, and enjoy it chilled!
Storage Suggestions
Make-Ahead: This rasmalai is a great make-ahead dessert recipe. You can prepare it the night before and refrigerate it until it’s ready to serve, making it ideal for festivals, parties, and special occasions. Fridge: Refrigerate it in an airtight jar for 3 to 4 days. Freezer: You can freeze it for around a month in a freezer-safe container. Thaw it overnight in the refrigerator and use it the next day without reheating.
Tips And Variations
More Easy Indian Dessert Recipes
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