Ras Malai/Roshomalai - Quick Recipe!!

For the uninitiated, Rasmalai is an Indian dessert originating in the eastern region, possibly Bengal. Rasmalai includes flattened balls of chhena (Paneer) which are boiled in water and then soaked in thickened milk. The light yellow color of Rasmalai is achieved with kesar. It tastes best when served cold. It is very a simple recipe to make at home with little bit planning beforehand.

Sometimes all you need is quick recipes for a party or guests, which do not compromise on taste. I've made rasmalai from scratch as well which turned out delish, but this quick recipe is my savior for parties when I've 50 other things to take care of, cooking being one of them. Many a times, I just make it to satiate my family's sweet tooth. It has always been loved by everyone. It's hard to believe that perfect Rasmalai can be made in such a short time. You guys might have got bored by now reading the word 'Quick' 10 times already. Wondering how's it quick? Lemme tell you, in this recipe we're not making the chhena balls (pieces). We are just making the milk base and using store bought tin can for the rasmalai pieces. When rasmalai is made from scratch, the most time consuming part is to make chhena balls, so we've shortened our task to 1/10th. :)

I always made rasmalai from scratch until my aunt (Chaachi) offered us the ones she made using ready made rasmalai pieces, and honestly, I couldn't tell if they were ordered from a sweet shop or made from scratch, or made using the short cut. Since then I'm just hooked onto this method.

This recipe will make around 16-17 pieces . Do try it. I'm certain that you'll love it!

List of Ingredients:

For Rasmalai

1. White Rasgulla/Rasmalai tin - 1 Kg.

2. Full Cream Milk - 1 L.

3. Fresh Cream - 250 ml (I prefer Amul after trying so many other brands).

4. Sugar - 8 tbsp. (You can always adjust per your liking).

5. Kesar Strands - 10-12.

6. Elaichi/Cardamom (crushed) - 4-5.

7. Rose Flavor - 2 drops.

8. Kewra Flavor - 2 drops.

9. Almonds/Pistachios (chopped/grated) - for milk base and garnishing.

Note: If you don't have fresh cream, just beat some malai to a pouring consistency, and use it as an alternative.

Easy to follow steps:

Take milk in a deep pan and keep it on moderate flame. While milk comes to a boil, take out all the rasgulla pieces from the tin can in a sieve. Run them under tap water for 5 minutes. Gently squeeze'em to get rid of excess sugar syrup and water. You'll feel that they have become lighter and fluffier after you squeeze them. Keep them aside. When milk comes to a full boil, add kesar, crushed cardamom, rose flavor, kewra flavor and fresh cream to it. Let it simmer on moderate flame for at least 15-20 minutes or until it has thickened. Do not forget to stir it intermittently while it simmers. Add some chopped almonds and pistachios. Once milk gets to a slightly thick consistency, turn off the flame. We do not need it very thick but medium thick consistency should be achieved. Let it cool down a bit before you add sugar to warm milk. Mix well. Put the rasmalai pieces in the milk now and let'em soak in flavored milk for at least an hour and a half. Keep it in refrigerator. Serve chilled, garnished with almonds and pistachios.

And, here we are with our quick Rasmalai served chill!!!

Happily Stay Home!

Hope you liked the recipe and didn't find it too difficult. Let me know if this got you high on flavors. Don't forget to subscribe for more updates. Leave a comment for any questions/thoughts. Talk to you in my next mouthwatering recipe!

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