Super Easy Rasmalai

Rasmalai is a royal dessert. If you make it for your loved ones, they’ll appreciate you even more. They’ll respect you more. How you ask? BECAUSE MAKING RASMALAI IS A TIME CONSUMING TASK and if you’re a beginner, you’ll not get the sponge right.

But what if I tell you there’s an easy way to cheat yourself to Rasmalai Glory. This recipe will give you all the magic of rasmalai with half the effort.

What’s the secret? well, you use store bought rasbharis! that is it. no more making chenna and cooking the chenna balls in syrup. I have a few tips before you start.

Some Tips

• Some rasbharis have flavoring essence added to it. Make sure to buy plain rasbharis.
• Definitely use saffron. Soak the saffron in hot milk and don’t add it to the milk while the milk is on the flame.
• Use full fat milk.
• Amount of sugar is entirely up to your liking. Don’t make it too sweet though. The rashbaris will already be sweet. Keep that in mind while adding sugar to the milk.

You’ll need

• 8 Rasbharis/Rasgullas
• 750 ml Full Fat Milk
• 3-4 tbsp sugar, or to your liking
• 10-12 strands of Saffron
• 3 cardamom pods
• 3-4 almonds, sliced
• 6-7 pistachios, sliced

Lets make

1. Start by adding milk to a heavy bottomed pot and bring it to a boil. Now simmer the milk until it is reduced to 70% of original quantity. Simmer the milk for 15-20 minutes and you’ll be good to go. Half way into simmering the milk, add your sugar and continue reducing.
2. Take about 2 tbsp hot milk and soak the saffron in it while the milk is reducing. Also take the seeds out of the cardamom pods and grind it to a powder.
3. Once the milk is done, switch off the flame and add in the saffron milk and cardamom powder and sliced nuts. Now let the milk come to room temperature.
4. Once the milk is nice and cooled, you’re ready to introduce rasbharis into it. Take a rasbhari and squeeze it between your palms lightly until all the syrup is squeezed out. Make sure to not apply too much force or the rasbharis will break.
5. Add the rasbharis into the milk and let it chill in fridge for an hour. Serve chilled.