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Shortcut rasmalai recipe that’s super quick and easy. The rasmalai recipe in this post has egg and milk powder in it so if you prefer a different version, check out my 10-min rasmalai recipe using rasgulla. Here is a recipe I have been dying to post. It’s from my mother-in-law and its the most easy and quick rasmalai recipe ever. Promise!
But wait, what is rasmalai? Traditionally, it’s sweetened, flattened or round balls of chenna(fresh Indian cottage cheese) soaked in milk cream. Sounds yummy? That’s because it is! Now this recipe below throws tradition to the wind and uses a very interesting shortcut method to make rasmalai. Read on to learn more.
PinSo in case you want to celebrate the holidays with some Indian dessert, whose sweetness level you can control, then this one is for you. Did I mention its super easy?
As I mentioned, the recipe does use eggs, which would probably make the inventors of rasmalai turn in their graves, but the taste is not compromised one bit and there is no ‘eggy’ smell at all.
Click here for list of Diwali sweets recipes that can be made under 20 minutes.
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Quick and easy shortcut rasmalai
nags
A quick and easy shortcut rasmalai recipe where the rasmalai pieces are made with milk powder and egg and the base is cooked down milk with some condensed milk to give it richness.
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine Indian
Ingredients
For therasmalai pieces
- Milk Powder - 1.5 cups
- Egg - 1
For the rasmalaibase
- Full fat milk - 4 cups
- Sweetened condensed milk - 3/4 cup adjust according to your taste
- Crushed cardamom pods - 2- 3
- You can use other flavouring of choice like rosewater pistachios, almonds, saffron, etc.
Instructions
Mix the egg and the milk powder together to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on palms. If too sticky, dampen palms. Lay these flattened pieces without overlapping, on a tray.
Heat a wide bottomed pan and bring the milk to boil. Once it starts boiling, bring the heat to sim and gently, very gently, add the milk powder-egg discs to this.
You don't need to mix or stir much, but be careful to give the discs enough space from each other in the liquid. They will expand a bit when they start cooking.
After about 10 mins, add the crushed cardamom and. Let it cook for another 10 mins.
When the pieces have expanded considerably and seem soft and cooked through (take out once piece, break and check inside if the dough is still sticky), remove from fire.
Add the condensed milk when still hot and mix gently. Adjust amount according to sweetness required.
Chill before serving.
Step by Step Quick and Easy Shortcut Rasmalai recipe:
1. Mix the egg and the milk powder together to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on palms. If too sticky, dampen palms. Lay these flattened pieces without overlapping, on a tray.
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2. Heat a wide bottomed pan and bring the milk to boil. Once it starts boiling, bring the heat to sim and gently, very gently, add the milk powder-egg discs to this.
3. You don’t need to mix or stir much, but be careful to give the discs enough space from each other in the liquid. They will expand a bit when they start cooking.
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4. After about 10 mins, add the crushed cardamom and. Let it cook for another 10 mins.
5. When the pieces have expanded considerably and seem soft and cooked through (take out once piece, break and check inside if the dough is still sticky), remove from fire.
6. Add the condensed milk when still hot and mix gently. Adjust amount according to sweetness required.
Chill before serving.
This rasmalai recipe is a bit controversial and I accept that. However, you’ve got to admit it IS quite unique and I will tell you it tastes very similar to the real version of rasmalai.
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Reader Interactions
Comments
AnonymousI just tried your rasmalaai. Its really looking good and it is also yummy. But i just add i little bit soda in the milkpowder so they are bettet!
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ru you kidding me????? rasamalai with egg??? people of bengal must be truning in their graves…. sorry it doesnt look you and i bet it wont taste yup… please dont spoil such a beautiful cuisine called indian food….
Reply
- Nagalakshmi V
recipes are open to adaptation and interpretation by the cook. this is one way of making rasmalai and i like it. if you don't feel free to ignore and not come back to it. i am not spoiling indian cuisine, just making my own adaptations of it.
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- rupanjana
i tried it for diwali……it was simply a blast…..very easy nd awesome
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- Minnu
I tried making this.. but then it smells eggy 🙁 :(… please help..
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- Nagalakshmi V
try this easy 10-min rasmalai recipe in that case https://www.cookingandme.com/2012/09/easy-rasmalai-diwali-sweets-diwali-recipes.html
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- Anonymous
wanna really try this:)
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- Anonymous
This recipe is unique and easy, I will definitely give it a try!
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- Anonymous
THANX FOR PUTTING UP THIS RECIPE MY SISTER ALSO MAKES IT THIS WAY AND SHE IS DOING THIS SINCE TEN YEARS…BUT STILL THANX…AND GR8 RECIPE…
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- Anonymous
I tried it and it was Delicous. The batter was i bit dry though when we tasted it but the next day it has soaked well and was softer. I think paneer will work well instead of the milk powder+egg mixture
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- Anonymous
what is the substute for egg we are vegetarions please send me a reply
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