Easy Instant Rasmalai is a quick dessert ready in under 15 minutes.  Rasmalai (“ras” is juice or syrup and malai is “milk cream” in Hindi) is a Bengali delicacy savored by every Indian!! It is made using rasgullas (fluffy, spongy and sweet soft paneer or cottage cheese balls) simmered in thick sweet milk mixture called rabri, flavored with cardamoms, saffron and garnished with chopped nuts.

I love all kinds of sweets and rasmalai tops the list!! I love to bite into these spongy, saffron laced, rabri flavored paneer delights anytime and so this recipe of instant or quick (under 15 minutes) rasmalai is often made in our house!! The traditional rasmalai involves making the rasgullas first (which is a long process using milk) and then dunking them and soaking them in the thick milk mixture which takes too long for a rasmalai fanatic like me!! So Rasmalai in a hurry is the perfect recipe for anyone who needs to make a quick dessert for guests who drop by or as an instant dessert for any party!

All you will need is milk, condensed milk, readymade rasgullas and I like to add readymade badam milk powder (I prefer MTR brand) which gives it a very exotic and rich flavor of badam (almonds) and elaichi(cardamom).  If you do not have it, use just milk and condensed milk (2 cups milk and ½ cup condensed milk, simmer till thick). Serve rasmalai chilled with lots of rabri along with it.

UPDATED NOVEMBER 12, 2020:

Now, what to do with that large bowl of leftover syrup from that rasgulla tin? How about making this easy peasy SWEET TUKDI/SHANKARPARE/SHANKARPALI, crispy, crunchy, sweet and “cannot stop at one” fried snack!

You can find this recipe here: Sweet Tukdi using leftover Rasgulla syrup.

UPDATED JUNE 14, 2021:

Got that craving for Rasmalai again and made a batch of this delicious, easy to make Instant Rasmalai. Leftover syrup again ended up as these sweet tukdis but this time using whole wheat flour! I was totally satisfied! Crispy, just the right sweetness and a tad bit healthier because of the whole wheat. Happy me! Happy Family!

Make some more rabdi and this Diwali you can rustle up a bowl of scrumptious and delicious GULAB JAMUN with RABDI!! You can find the recipe here: Gulab Jamun with Rabri/rabdi.

THREE DIWALI TREATS IN ONE!!!!!!

Now, let us see how to make Easy Instant Rasmalai:

Step-by-step method:

12 readymade rasagullas ( I had only 8 in my readymade bottle, so used only 8) ½ liter or 2 cups milk 100 gm or ¼ tin of condensed milk 3 tablespoons badam mix powder (I used MTR brand) Few almonds, sliced or chopped Few strands saffron ¼ teaspoon cardamom powder (optional)

Instructions

Keep all the ingredients ready.

Remove the rasgullas from the syrup and press them between the palms of your hands (or use a lemon squeezer) gently to remove as much sugar syrup as you can.  Keep aside. Try not to squeeze too much as they may break or crumble.  This is done to make sure they will drink up the milk mixture once they are dipped into them.

In a saucepan, mix the milk and condensed milk well and bring to boil, stirring continuously. Once it comes to a boil, add the badam mix powder and stir to make a smooth mixture and make sure there are no lumps. Taste for sweetness and if necessary, add condensed milk or badam powder to suit your taste.  Stir in the saffron strands and cardamom powder (I did not add the cardamom powder as the badam mix has elaichi or cardamom in it, but feel free to add if you want more cardamom flavor).

Lower the heat and simmer the milk mixture for about 5 to 8 minutes. Then add the sliced almonds and drained rasgullas one by one and gently simmer for a few seconds more.

Turn off the heat and keep the rasmalai covered till it is slightly warm. Refrigerate till serving. Serve soft, fluffy, chilled rasmalai with additional almonds (optional).

Note: Enjoy and Happy Cooking!! Have leftover rasamalai ras or rabdi? Then do try this instant Gulab Jamun with Rabri !!!

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