Name: Very Instant Rasmalai recipe by Lubna Karim at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 12 Rasgullas I used canned Haldiram ’s Rasgullas; ½ can Milkmaid I used Nestle 400gms Tin; ½ lit. Full fat Milk +2 tbsp Milk; 1 heaped tbsp Badam Drink Mix; FOR GARNISH:; chopped Pistachios & Almonds

ABOUT Very Instant Rasmalai RECIPE

Festivals are always busy especially for working women, new brides, mothers, etc. who find it difficult to make all things traditional. This recipe uses ingredients that are easily available

Ingredients Serving: 6

12 Rasgullas I used canned Haldiram ’s Rasgullas
½ can Milkmaid I used Nestle 400gms Tin
½ lit. Full fat Milk +2 tbsp Milk
1 heaped tbsp Badam Drink Mix
FOR GARNISH:
chopped Pistachios & Almonds

Instructions

Mix Badam Drink Mix with 2 table spoons of milk and make a thick paste. Set aside.
In a heavy-bottom cooking vessel, mix milk and milkmaid, bring it boil on low flame.
In the meantime, gently squeeze rasgullas to remove extra syrup. Be careful, squeeze gently or you can use lemon squeezer to do the job. Set aside.
When the milk and milkmaid mixture come to boil, gently give it a stir and add above made paste of Badam Drink Mix and milk. Stir gently. Let the mixture sit on low flame for 3-4 minutes. Stir in between.
Drop in sugar syrup drained rasgullas into the above mixture and leave the cook for 1-2 minutes. Turn off the flame. Leave to cool.
Once cool enough transfer it to refrigerator for 5-6 hours. Your creamy, soft and luscious rasmali is ready to serve.
Serve garnishing with saffron strands and chopped nuts.

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