Every time I make this, I get asked for the recipe because it’s just that good. Best of all, it takes only a few minutes to make using a simple can of store-bought Rasgulla or Rasmalai.
What Ingredients do I Need?
- 1 Can of Rasmalai or Rasgulla – you can find it at any Indian grocery store, I like the Haldiram’s Rasmalai can.
- 1 12oz can of Evaporated Milk – this gets you that rich creamy malai without needing to spend a ton of time in the kitchen
- 1/2 Cup of Milk – I use 2% or whole!
- 1/4-1/2 cup Sugar
- Saffron strands & Ground Cardamom powder
- Chopped Pistachios & Almonds (for garnish)
Why Make Rasmalai Using Store-Bought Rasgulla or Rasmalai Cans?
Making rasmalai at home from scratch can take a couple hours, which I don’t have (especially this time of year). Using a canned rasgullas or rasmalai is the BEST life hack ever. The cans come with balls (chenna) soaked in sugar syrup so all you need to do squeeze some of that out and dunk it in a quick rasmalai milk that I’ll show you how to make. It’s so straightforward & easy, you’ll even be able to whip up Indian sweets on a weekday night. This easy rasmalai recipe is a great option if you’re looking to make a dessert for Diwali or any festive occasion without hours in the kitchen.
What is Rasmalai?
Rasmalai is a popular Indian dessert made from soft, spongy cottage cheese balls that get soaked in a thick, sweetened milk or malai flavored with saffron and cardamom. Traditional rasmalai can take a lot of time to prepare, but this quick rasmalai recipe lets you make rasmalai in just 10 minutes using a rasgulla can!
How to Make Rasmalai with Rasgulla
Step 1 – Prepare the Malai (Milk Syrup)
Add evaporated milk & regular milk to a pot with apinch of saffron, cardamom and sugar to infuse it with flavor. Bring the milk mixture to a boil, then reduce the heat to a simmer. Add in the finely chopped nuts & keep stirring so the milk doesn’t scorch at the bottom of the pan. This thickened milk, also known as rabri, will be the base for your instant rasmalai. Let milk mixture to thicken slightly and become a rich, creamy malai.
Step 2 – Preparing Rasgulla/Rasmalai from the Can
While the milk mixture simmers, take each rasgulla/rasmalai from the can and gently squeeze out the sugar syrup. Set them in a bowl & make sure you don’t squeeze too hard, as you want to keep them spongy and soft for the perfect rasmalai texture.
Step 3 – Assemble & Serve!
Add the squeezed rasgullas into the prepared malai. Let them soak in the milk to they absorb all the flavors of the saffron and cardamom. They should double in size as they sit. You need to soak for a minimum of 15 minutes before serving but I prefer to soak it for at least an hour (longer is better). Make it pretty by topping with with chopped nuts & rose petals.
Tips for Perfect Rasmalai Every Time
Choosing the Right Rasgulla Can for Instant Rasmalai
Grab a can of readymade rasmalaia or rasgulla from a good brand to make sure the cottage cheese balls stay soft, spongy, and absorb the creamy milk well. I personally like Haldirams best.
Adding Your Twist: Optional Ingredients and Variations
This easy to make instant rasmalai calls for saffron, cardamom, and evaporated milk. But I’ve tried a lot of fun Rasmalai flavors on my trip to India, here are some fun version of Rasmalai you can try out :
- To make pineapple rasmalai, add some pineapple extract to the rasmalai milk once you turn off the heat.
- To make mango rasmalai, add some kesar mango pulp to the rasmalai milk while simmering.
- To make your rasmalai a bit more floral, add dry fruits or rose water to the milk.
- For a denser ras malai, try using a small amount of milk powder to enrich the malai or swap the evaporated milk for condensed milk.
FAQs for Making Easy Rasmalai Recipe
How Do I use Canned Rasmalai?
Using it is as easy as boiling milk, adding saffron and cardamom, and soaking rasgullas after removing their sugar syrup.
Can I Use Rasgulla Instead of Rasmalai in a Can?
Yes! You can easily use canned rasgulla instead & follow all the same steps of preparing a milk rabdi with saffron and cardamom. Just follow the steps below.
What Does “Malai” Mean in Ras Malai?
Malai refers to the thickened milk or cream, a key component that gives rasmalai its rich, decadent taste.
How long can you keep Rasmalai in the fridge?
Rule of thumb is check your regular milk’s expiry date. Whenever your milk expires is the Rasalai will stay good until.
This easy rasmalai recipe is a perfect dessert recipe to add a bit of sweetness to your festive season! Making it at home has never been simpler, especially with this quick rasmalai shortcut using store-bought cans. Enjoy your classic Indian dessert with minimal effort – rasmalai looks and tastes amazing, garnished with a sprinkle of cardamom and saffron.
Other Easy Indian Recipes
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10 Minute Rasmalai Recipe
- Total Time: 15 minutes
- Yield: 8 Rasmalai 1x
Description
Every time I make this, I get asked for the recipe because it’s just that good. Best of all, it takes only a few minutes to make using a simple can of store-bought Rasgulla or Rasmalai.
Ingredients
- 1 Can of Rasmalai or Rasgulla
- 1 12 oz can of Evaporated Milk
- 1/2 Cup of Milk
- 1/4–1/2 cup Sugar (depending on how sweet you want it)
- Couple stands of Saffron
- 1/2 tsp ground cardamom
- Handful of Pistachios & Almonds
Instructions
- Add evaporated milk & regular milk to a pot with a pinch of saffron, cardamom and sugar to infuse it with flavor. Bring the milk mixture to a boil, then reduce the heat to a simmer. Add in the finely chopped nuts & keep stirring so the milk doesn’t scorch at the bottom of the pan.
- While the milk mixture simmers, take each rasgulla/rasmalai from the can and gently squeeze out the sugar syrup. Set them in a bowl & make sure you don’t squeeze too hard, as you want to keep them spongy and soft.
- Add the squeezed rasgullas into the prepared milk misture. Let them soak in the milk to they absorb all the flavors of the saffron and cardamom. They should double in size as they sit. You need to soak for a minimum of 15 minutes before serving but I prefer to soak it for at least an hour (longer is better). Make it pretty by topping with with chopped nuts & rose petals.
- Cook Time: 15 minutes
- Cuisine: Indian
I love the simplicity of Ramya’s recipes. This one is for the days you want a dessert craving satisfied immediately. The good thing is you can have these items in your pantry and then pull it together under ten minutes.
★★★★★
You’re telling me I can make my favorite Indian dessert in less than 30 min? I didn’t believe it until I tried it and it delivered!
★★★★★
Probably the simplest ever recipe for rasmalai with ready made rasgullas. No added cream or condensed milk etc just evaporated milk and sugar.
Trying this tonight!