Rasmalai is an Indian sweet dessert, a delicious Bengali delicacy prepared with milk and cottage cheese. It is a gluten-free recipe, so everyone can try it and experience something different but really tasty. Rimpy, my friend from India, gave me this simple and quick recipe for preparing homemade ras malai. So, as I already said, it will take you 10 minutes to prepare it plus around 40 minutes to cook. Try it:
- 1 tin (500 grams) store-bought rasgulla (I used Haldiram’s Nagpur Rasgulla) – you can also use homemade, there are many rasgulla recipes online
- 3 cups/750 ml full-fat milk
- 7 to 8 Green Cardamom (peeled, pounded)
- ½ teaspoon rose water/Kewra essence
- ½ teaspoon Saffron/Kesar
- sugar to taste
- A few blanched almonds
- A few Pistachios finely chopped
- Silver leaf to garnish (optional)
- On a medium heat, apply a heavy bottom deep pot and pour 2 teaspoon water and 3 cups milk; bring to boil (applying water to pan warrants that milk won’t stick to the bottom).
- Next (while the milk is boiling) add the pounded green cardamom, saffron, and blanched almonds; now, simmer the milk on low heat. whisk every 2-3 minutes in order to prevent boiling.
- Apply sugar to taste. Simmer until the milk reduces to ½ the quantity.
- Stir in kewra essence and turn off the heat. Set aside to cool.
- Open the rasgulla tin, take rasgulla sponge ball and gently press it in between the palm and soak it in prepared milk(ras) mixture. Repeat the procedure with the remaining rasgulla
- Just don’t put too much pressure else rasgulla will break.
- Decorate with some pistachios and silver leaf (if desired). Serve chilled.
You will get a nice, puffy and nutty dessert. It is easy and simple.
I’ve tried this recipe many times and each time it comes out perfect. Therefore, I encourage you do not hesitate to try it. It is delicious!