Quick and easy way to prepare the popular Indian dessert Rasmalai using Haldiram's Rasgulla, without the hassle of preparing rasgullas from scratch. Enjoy a perfect and creamy sweet every time with this foolproof recipe.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 8
- Category: Dessert
- Cuisine: Indian
Ingredients
- 1 can Haldiram's Rasgulla
- 4 cups whole milk
- 1/4 cup sugar ((or 1/4 cup of condensed milk))
- 1/4 teaspoon saffron strands
- 1/2 teaspoon cardamom powder
- 2 tablespoons slivered almonds
- 2 tablespoons pistachios
Method
- Take a heavy-bottomed pan, add milk, and bring it to a boil. Keep stirring.
- Once the milk comes to a boil, add saffron strands and let it simmer on medium-low heat, stirring occasionally, until it reduces to about half of its initial volume. This process will take approximately 15-20 minutes.
- Add sugar and let it dissolve completely. Stir continuously, it will take around 5-6 minutes.
- Add cardamom powder and nuts to enhance the flavor of the dessert. Stir well.
- Turn off the gas and let the mixture cool down a bit.
- Meanwhile, Open the can of Haldiram's Rasgulla and pour the contents into a strainer. Gently squeeze the excess sugar syrup from the rasgullas one by one and flatten them slightly. Handle them delicately to avoid breaking them. Set aside.
- Lastly, add the hot rabdi over the rasgullas and let them absorb the flavors of the milk. Once at room temperature, refrigerate the Rasmalai for at least 2-3 hours.
- Before serving, garnish with some slivered almonds, pistachios, and saffron strands, and enjoy it chilled!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.