Simple, practical, and full of everyday flavour, Easy Rasmalai Recipe (From Haldiram’s Rasgulla) is a vegetarian Indian dessert made with Haldiram's Rasgulla, whole milk, and sugar in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
