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Easy Rasmalai Recipe

Easy Rasmalai Recipe

This Easy Rasmalai Recipe features soft and spongy rasgulla swimming in a silky smooth cream perfumed with almonds, pistachios, saffron and cardamom. It's a wonderfully rich Indian dessert ready in under 30 minutes thanks to a few store-bought shortcuts along the way!

Ingreadient

1 can Haldiram rasgulla (contains 14 rasgullas)
¼ cup water
2¼ cups milk (or follow rabdi package directions)
1 pack Gits Rabdi mix see notes for substitute
1-2 tablespoons sugar add to taste after rabdi mix starts simmering
2 tablespoons chopped fine or thinly sliced almonds (can reduce or skip)
2 tablespoons shelled, chopped fine or thinly sliced pistachios (can reduce or or skip)
½ teaspoon saffron
1 teaspoon cardamom powder fresh is ideal (6-7 green cardamom pods, shelled and ground fine)

Direction

1. 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.Prepare Rasmalai Base
2. Place a heavy bottom skillet on medium heat. Add ¼ cup water and then pour the milk. Adding water before milk prevents the milk from scorching at the bottom (my mom's tip).
3. 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).
4. 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.
5. 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.