For those of you who don’t know me, I’m a Bengali from my mom’s side. We Bengalis are born with a very very sweet tooth. Just one google search will show you that Bengali sweets are loved all over India and are in fact, the best there is. Rasgulla, the most wide-known Bengali sweet is made mainly from cottage cheese. Rasgulla has been derived from two words – “ras” meaning syrup and “gola” or “gulla” meaning balls. Basically, these are cottage cheese balls dunked in sweet sugary syrup. From this sweet, the rasmalai has evolved. Rasmalai is the variation of rasgulla where the syrup is replaced with a sweet cream or condensed milk. Rasmalai is often served during the Diwali festival in India. Making it from scratch is very time-consuming. This 10 minutes method involves the usage of ready made rasgullas. We’re only making the “ras” or the creamy base.
Making sweets for a large crowd from scratch is very time consuming. To make work easier, you can just make this base and drop in ready made rasgullas.
10 Minutes Rasmalai
1/2 cup condensed milk
2 cups milk
3 green cardamom seeds, powdered
Few strands saffron (Optional but highly recommended)
1-3 tbsp chopped nuts (almonds, cashews, pistachios etc)
Drain the rasgullas and squeeze out as much syrup as you can without smashing the balls. We do this so that there’s room for the milk to soak in.
Boil the milk and condensed milk. Add the cardamom and saffron and let simmer for 3-4 mins to let the flavors seep in.
Add the drained rasgullas and the nuts. Mix well and simmer for another minute.
Let cool and refrigerate until serving time. It can be served warm, but chilled rasmalai tastes out of the world. Garnish it with more chopped nuts.