Instant Rasmalai

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After the Instant Kulfi, here is the second post under the theme “Instant Indian Sweets” for the three back-to-back series. I warn you, this is a photo intensive post. The dish was so photogenic that I couldn’t stop clicking and more than that, I had difficulty in choosing the pictures that would appear in the post, so instead of raking my head too much, I just went ahead and included all that I could into the post! 😉 So it is Ras Malai today, but the cheat version… 🙂

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The ras is partly made of milk and condensed milk, which is boiled for some time till it thickens slightly. Usually, the balls in the ras malai are made from paneer, kneaded, first cooked in sugar syrup and then dunk into the milk base. But who has time for all that? Here, the balls are made from milk powder and a couple of other ingredients and cooked in the milk itself, saving a lot of time. And believe me, you wouldn’t miss the original one at all.

This recipe was shared by a friend, Buraida in a group and I saved it up immediately just because it was really easy to make. The whole process from start to finish was done in flat 20 minutes and I couldn’t wait for it to cool. I gulped down my portion when it was warm – so much for my self-control! – but it tasted really amazing once cold! I have already made this a few times because it is so easy to make and really satisfying too… I urge you to try it at least once…

If you feel the ras is a little bit extra, worry not.. pour into your favorite mug and just enjoy it! 😉 Thank you so much Buraida for a keeper of a recipe… so easy that I couldn’t just ignore it as such!

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5 from 1 vote

Instant Rasmalai

Course Sweets

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6

Author Rafeeda

Ingredients

• 1 litre milk
• 1/2 can condensed milk
• 1/4 cup sugar
• A fat pinch saffron
• 1/2 tsp cardamom powder
• 1 cup milk powder
• 1 tbsp all purpose flour
• 1/2 tsp baking powder
• 1 egg
• Crushed pistachios for garnish

Instructions

• Bring the milk to heat. Add the condensed milk, sugar, saffron and cardamom and allow the mixture to cook for around 10 minutes till slightly thickened.
• For the dumplings, in a bowl, mix the milk powder, flour and baking powder well.
• Whisk the egg slightly and add into the dry ingredients.
• Using your fingers, slowly bring the mixture together to make a dough. Do not knead, just bring it together to a ball. (refer notes)
• Make 12 to 15 small flat pattie shapes. Make sure they are small and flat, since if it is bigger and thicker, it will take time to cook.
• Add into the boiling milk and cook for around 8-10 minutes, flipping slowly halfway through.
• Switch off and allow to rest for 10 minutes.
• Serve warm or cold, sprinkled with a generous serving of crushed pistachios.

Notes

If you feel your dough is not coming together after adding the egg, add milk by a tablespoon till it forms a ball.
Do not knead, otherwise the balls will become hard upon cooking.