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Quick Rasmalai
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Quick Rasmalai

Make this quick Rasmalai by using condensed milk instead of waiting for the milk to boil and thicken. You only need 5 mins to make the Malai once you have your Rasgullas ready.
Course Sweets
Cuisine Bengali
By Cook Method Boiled, Stovetop
Occasion Diwali, Festival Meal
By Diet Protein Rich
Dish Type Paneer Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 pieces
Author Srivalli

Ingredients

For the Rasgulla

  • 1 cup Milk / 250 ml Full Cream Milk will be best
  • 2 tsp Lemon Juice you may not use all of this

For Sugar Syrup

  • 1/2 cup Sugar
  • 1 1/2 cups Water
  • 2 Cardamom

For Milk Syrup

  • 200 ml Condensed Milk
  • 1/2 cup Milk
  • 1 tsp Sugar as per your taste
  • 1 / 4 cup Mixed Nuts
  • Few strands Saffron

Instructions

Making the Chhana for Rasgulla

  • Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and has enough moisture. Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.
  • Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.
  • Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.
  • When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it's done.
  • Now, gather the chhana again and divide into equal balls. Shape them into a cylindrical shape, then proceed to shape with one end pointed, the other end little wide like a leaf. The length can be about 2 inches, 1/2 inch width. Set it aside covered.

Making the Sugar Solution for boiling the Rasgulla

  • The ratio of sugar to water is 1: 3 for these sweets. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil.
  • When the water starts rolling boil, gently drop in the cylindrical rasgulla and let it get boiled. The sugar syrup water is just sweet water and not a thick syrup.
  • When the rasgulla is getting cooked, do not disturb or stir. Let it get cooked for about 10 mins. If you feel the syrup is getting thick, sprinkle some cold water on top. Switch off the flame, cover with a lid and let it sit to cool down.

Making the Milk Syrup

  • To make this quick Rasmali, I used condensed milk. So take the condensed milk in a pan, add a tsp of sugar, 1/2 cup milk. Mix well and cook for 2 to 3 mins.
  • This gets done within this period, else it will get thicken. Add chopped nuts and chill until the boiled rasgullas are added.

Assembling the Ras Malai

  • Remove the boiled Rasgullas from sugar syrup, gently drop into the milk syrup. Garnish with more nuts and chill till serving.
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