• Amita Garg

instant Rasmalai

Updated: Mar 12


Traditionally Rasmalai is prepared from paneer and soaked in thick milk. Very popular very tasty delicacy, complex and long process of making it. Every time it is not possible to follow the big procedure of traditional rasmalai recipe especially in festival time, so this Holi I present an instant version of traditional rasmalai . It is a lot easier and less cumbersome. We can make it within 15 minutes and it tastes really good.

For rasmalai thick milk can be made in advance and stored in a separate airtight container in the fridge. At serving time pour it over rasmali in the bowl and serve chilled.

Ingredients-

Flavoured Milk 4 cup Milk 1/2 tin condensed milk 1 pinch Safforn /kesar 1/2 t Sp. Cardamom Powder 1 tab Sp. Chopped Dry Fruits Stuffing

1tab Sp. Condensed milk

1 tab Sp.Dry nuts finely chopped 6 Bread slices

How to Make- Preparing Flavoured Milk:

  1. Soak Saffron in 2 tablespoons of warm milk and keep it aside.

  2.  In a thick bottom pan and add milk, boil, simmer for 10 minutes. scrape the sides.

  3. collect the malai and add it into milk. When milk is reduced half switch off the gas add condensed milk and mix well.

  4. Cooldown and kept in the fridge for half an hour.

For Ras malai-

  1. Cut edges of each bread slice.

  2. Wet the slice with little water.

  3. Take one slice, spread 1 tSp condensed milk over it.Spread 1/4 teaspoon of stuffing over it.

  4. Roll out the cylindrical or round shape and seal it by press the sides. Do this for rest of the bread circles

  5. In a bowl add coconut powder and few drops red colour and rub very well.

  6. Dip bread rasmalai into thick milk, roll out in coconut powder and kept in a bowl.


Serving-

  1. in a bowl add rasmalai and then pour the flavoured milk on top such that bread rasmalai covered with milk. And garnish with dry nut powder.

Step By Step Recipe of Instant Stuffed Ras malai-

Soak Saffron in 2 tablespoons of warm milk and keep it aside. In a thick bottom pan and add milk, boil, simmer for 10 minutes. scrape the sides. collect the malai and add it into milk. When milk is reduced half switch off the gas add condensed milk and mix well. Cooldown and kept in the fridge for half an hour.


Cut edges of each bread slice. Wet the slice with little water. Take one slice, spread 1 tSp condensed milk over it. Spread 1/4 teaspoon of stuffing over it. Roll out the cylindrical or round shape and seal it by press the sides. Do this for rest of the bread circles

In a bowl add coconut powder and few drops red colour and rub very well. Dip bread rasmalai into thick milk, roll out in coconut powder and kept in a bowl.

in a bowl add rasmalai and then pour the flavoured milk on top such that bread rasmalai covered with milk. And garnish with dry nut powder.


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