Beautiful, Simple and Quick Ras Malai
I fell in love with this easier version of rasmalai when my mom-in-law taught me how to make it for the first time. Her recipe combined with my mom’s tips on cooking milk desserts (like how to prevent milk from ever scorching!), I knew this would be a treat I could make to impress my family and friends!
What I didn’t expect was that I’d become the designated ‘Rasmalai’ maker for every festive potluck I was invited to š My version of this classic dessert takes a little help from the Indian grocery store, but delivers the traditional, slow-cooked, rich and decadent end-flavors. If there was ever a beautiful, simple and quick make-ahead Indian dessert recipe, this easy rasmalai recipe certainly takes the cake, or should I say cream š
What is Rasmalai? What do we call Rasmalai in English?
Rasmalai is a popular Indian sweet made of cottage cheese balls (also known as chenna or paneer) soaked in a thickened, sweetened and flavored milk. Ras malai or rossomalai comes from two words in Hindi - ras meaning “juice” and malai meaning “cream.” It is a dessert enjoyed mainly in India, with notes of Bengali origin. It’s also enjoyed in Pakistan and Bangladesh.
Easiest Rasmalai Recipe Ever!
This rasmalai takes less than half the time when compared with the traditional recipe for rasmalai - a ton of slow cooking and constant stirring until the milk thickens. I love this semi-homemade version because:
Store-bought rasgulla balls and instant rabdi mix require one trip (or click!) to the Indian store.One trick allows me to create silky, creamy rasmalai every time.It’s a straightforward and worry-free recipe without standing over a hot stove for hours.It’s ready in under 30 minutes, which makes it perfect for weeknight festivities!It makes a colorful, festive make-ahead dessert for special occasions.
You might also like this fusion dessert: Rasmalai Tiramisu
Rasmalai Ingredients - Notes & Substitutions
The incredibly quick and easy rasmalai recipe is made with store-bought rasgulla balls, instant rabdi mix and milk. A few additional flavorings, create a wonderfully perfumed, fragrant treat everyone will love.
Rasgulla Balls: Rasgulla are soft, fluffy, snow-white colored round sweets that are made from curdled milk (chenna or paneer) and soaked in sugar syrup. But making the rasgulla balls from scratch requires a ton of simmering, stirring, draining and kneading. Canned rasgulla balls are top-quality and require one trip to the grocery store. My favorite is Haldiram brand.Milk: Whole milk is the best choice. The amount called for in the recipe is the amount my instant Rabdi mix called for. If using a different brand, follow the directions on the back of the package.Rabdi Mix: Rabdi mix is an instant milk powder blend that puts the easy in this rasmalai recipe. Look for it in your Indian market or online. I used Gits brand for this recipe. Nuts: Almonds and pistachios are the most authentic and they add a special pop of color and crunch. Use raw, unsalted nuts and chop by hand. Adjust the quantity to your liking, like when I’m making this for my mom, I always go easy on the nuts.Saffron: A high-quality saffron makes all the difference. Typically saffron needs to be bloomed to bring out its flavor before adding to any recipe, but adding it to the hot milk mix does all the work for us.Cardamom: Cardamom is herbal with slight notes of piney, woodsy flavors and sweet undertones. For best results, purchase whole green cardamom pods and remove the seeds from about 6-7 pods, then ground fine in a spice grinder. Alternatively, buy cardamom seeds and grind them as needed. It is much higher quality as compared to the pre-ground version.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Step By Step Instructions for Rasmalai
These easy recipe allows you to make Rasmalai at home in just 30 minutes - no curdling, draining or kneading required!
1. Squeeze Rasgulla Balls
Remove rasgullas from the syrup one at a time. Place it in between the palm of your hands and gently squeeze out the syrup. Don’t press too hard or they can crumble. Alternatively, use a lemon squeezer for this step. Repeat with all rasgullas and keep aside.
2. Prepare Rasmalai Base
Place a heavy bottom skillet on medium heat. Add Ā¼ cup water and then pour the milk. Adding water before milk prevents the milk from scorching at the bottom (my mom’s tip).
When milk is warm to the touch (about 1 minute), use a whisk to stir in rabdi mix. Keep whisking gently until the mix is completely dissolved. Keep stirring lightly and bring it to a boil. That should take about 2 minutes. Check for sweetness and add sugar to taste (I add 2 tablespoons).
Add chopped nuts, saffron and cardamom powder and stir. Simmer the Rabdi for another 2-3 minutes, while stirring. At this stage, the consistency of rabdi should be similar to half and half - thicker than milk, but thinner than heavy cream.
3. Finish and Chill
Add the rasgullas and stir gently to coat them with the rabdi mix. Simmer for 2 minutes. Turn off the heat and cover the pan. Let it rest for 10 minutes. After that, transfer to a serving dish and refrigerate for 4 hours, or until it’s chilled to your liking.
Serving Suggestions - A Festive Treat for Friends
Traditionally speaking, rasmalai is served in India as a royal treat at special festivals, weddings or celebrations. But its incredibly satisfying on a hot summer day. The rasmalai will need at least 4 hours to chill in the refrigerator, which makes this Indian dessert a wonderful make ahead recipe. I always make sure to prepare it the morning I am going to serve. You can make it a day ahead too. It makes a showstopping presentation among family and friends. They’ll think you have been slaving in the kitchen all day! š
How to Store - How Long Does Ras Malai Last?
The thickened milk and rasgulla balls will keep for up to one week in the fridge stored in an airtight container. The longer the rasgulla sit in the sweet cream mix, the more they will absorb its flavor. For longer storage, freeze the ras malai in an airtight container for up to 1 month. Simply defrost overnight in the fridge and served chilled the next day.
Variations to Try
The hints of almonds, pistachios, saffron and cardamom remind me of enjoying rasmalai back home in India, but you can always adjust these flavorings to taste or try a few other variations. Some of my favorites include:
Adding 2 Tablespoons unsalted, chopped cashewsAdding a splash of rose waterOmitting the nuts completely to allow the saffron and cardamom to shine
Recipe Tips & Notes:
Use your favorite brand of store-bought rasgulla. I use Haldiram brand, which includes 14 rasgulla balls, perfect for 7 servings of rasmalai.Squeeze the rasgulla with delicate, gentle pressure. You want to squeeze enough sugar syrup out of the ball so that they absorb the milk, but not too much or they will break. Use a gentle, even pressure or citrus juicer for best results.Add water before milk. This is a secret trick I learned from my mom. The water prevents the milk from burning.Take a shortcut with Rabdi mix. This is a quick and easy way to make instant rabdi as compared to the traditional process, which takes much longer and requires constant stirring. Too much muscle power for hot summer days!Use sweetened condensed milk if rabdi mix is unavailable. If you cannot find rabdi mix, add Ā¼ cup of sweetened condensed milk instead. Stir and check taste. Add more to make it sweeter. Skip the extra sugar and follow the remaining instructions.Adjust the level of sweetness based on your tastes. My family and I like it on the sweet side, so I add an additional 2 tablespoons sugar. Taste the mix as soon as the rabdi milk powder is dissolved and adjust to your liking.Overcooking will also cause the balls to break. Make sure to only simmer for 2 minutes over medium-heat as soon as you add the rasgulla balls at the end. Allowing the rasmalai mixture to rest for 10 minutes after cooking further allows the rasgulla to absorb the sweet cream.Chill in the fridge or freeze for longer storage. The rasmalai will need at least 4 hours to chill in the fridge before serving and will keep for up to 1 week stored in the refrigerator. It will also keep for up to 1 month in the freezer.
More Dessert Dishes From My Kitchen
Kulfi Ice Cream: An eggless, no-churn Indian ice cream recipe that’s pleasantly perfumed with saffron, cardamom and rosewater.Moong Dal Halwa: A rich and decadent Indian dessert made with split mung beans (moong dal), ghee, saffron, cardamom and lots of love in the pressure cooker.Besan Ladoo: An easy microwave recipe of roasting besan with ghee flavored with sugar and cardamom that is rolled into spherical little fudge balls.Kesar Badam Halwa: The undisputed “king” of Indian desserts made with almond flour, milk, ghee, sugar, cardamom and saffron.Baked Gujiya: An easy and healthy 30-minute recipe in which the sweet dumplings are baked (not fried!) using store-bought pie dough.Gujiya Recipe: A sweet dumpling made by stuffing pastry dough with sweetened milk fudge, chopped nuts and coconut flakes, then deep-fried.Carrot Burfi: A fun and easy variation of gratedĀ carrots cooked in flavored milk, then sautĆ©ed with almond flour till they form a fudge-like consistency.Carrot Halwa: A north Indian pudding in which grated carrots are simmered with milk that’s flavored with sugar and cardamom easily made in the Instant Pot.Nariyal Ladoo: A quick and easy 10-minute recipe for an Indian fudge-like sweet made with dried coconut flakes, condensed or dried milk and sugar.Indian Nankhatai: An egg-less shortbread cookie that switches half the flour with whole wheat and almond flour and scented with cardamom and nutmeg.Sooji Sheera: A delicately soft saffron Indian pudding made in minutes using the stovetop or Instant Pot.
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