RASMALAI WITH READY-MADE RASGULLAS

     Ras Malai / Rosso Malai is a rich & creamy dessert made with Paneer/Chenna and flavoured milk. Ras Malai means Creamy(Malai) Juice(Ras) in Hindi. Traditionally Rasgullas - soft, spongy dumplings are made out of Paneer/Chenna(Ricotta/Cottage Cheese).  Rasgullas are quite spongy and have a melt in your mouth texture.  These spongy Rasgullas are finally soaked in Rabri/Rabdi, a cardamom flavoured milk with a heavy garnished with Cashew nuts, Almonds, Pistachios and Saffron strands.  Saffron gives a yellow hue to Rasmalai.
     If you have ready-made Rasgullas then preparing Rasmalai becomes an easy play.  We can fix up the recipe within 15 minutes of time. An instant Dessert to soothe your sweet tooth. If you want even more of a quicker version of the same recipe make Rabdi with ready-made Badam Milk.

For a detailed Recipe on HOW TO MAKE RASAGULLAS, Click here...


Cuisine - Indian
Recipe Type - Sweet, Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 - 10 Minutes
Cooking Time - 15 - 20 Minutes
Soaking Time - 45 Minutes - 1 Hour

   

For a detailed Recipe on HOW TO MAKE RABRI/RABDI, Click here...

INGREDIENTS :

Ready-made Rasgullas - 15-20 Nos.

For homemade RASAGULLA RECIPE, Click here...

For Rabri/Rabdi:

Milk - 2 Cups
Sugar - 1/2 Cup
Condensed Milk - 1/2 Cup
Cardamom - 6-8 Pods
Saffron - Few Strands
Kewra Essence - few Drops(Optional)

For Garnishing:

Cashew Nuts - 10 -12 Nos.
Almonds - 10 - 12 Nos.
Pistachios - 10 - 12 Nos.

HOW TO MAKE RASMALAI WITH READY-MADE RASGULLAS

RASMALAI WITH READY-MADE RASGULLAS

METHOD :

Rasgullas :

• Remove the Rasgullas from the Can and drain the Syrup.
• Gently press the Rasgullas between the palms and remove as much as sugar syrup from the Rasgullas.
• Keep them aside. 

Rabri/Rabdi:

• Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
• Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
• Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
• Leave this on a low flame for few more minutes, stirring occasionally.
• Remove from fire and allow it to cool.

Ras Malai:

• Drop the ready-made Rasgullas into the Rabdi.
• Let the Rasgullas get soaked in Rabdi, leave this aside for at least 45 minutes - 1 Hour.
• Serve them chilled, garnishing with few more slivered nuts.

NOTES :

• Try not to squeeze too much as Rasgullas may break or crumble. 
• This will help the Rasgullas absorb the Rabdi, and yield a juicy & creamy Rasmalai.
• Adjust the amount of Sugar to suit your taste.
• While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
• Keep the Rasgullas soaked in Rabdi for at least 45 Minutes to an hour to get it perfectly infused with flavours.
• Keep them refrigerated.  Stays good for three-four days.