Quick Rasmalai | How to make Instant Rasmalai

Quick Rasmalai is my choice for Q in the A to Z Bengali Sweet Series. I was planning on Quick Sandesh, however, all Sandesh varieties get done quickly, so there was no point in having a dish in this name. Then I even thought of making something with Quaker Oats to make a Sandesh. I know it sounds really weird. My excuse is that all this thinking process was done before I actually got down cooking.

So when I went about reading all the dishes, I came across some rasmalai shaped in this style. All the Rasmalai sold in the shops here are round in shape, somehow the leaf shape attracted me and I decided I would take Rasmalai. Since I already have a recipe for Ras Malai, I thought even if the recipe is same as Chanar Puli, I thought I would make this quick by using condensed milk.

You just have to make the basic Rasgullas in this shape and then soak in a thick creamy Malai made with condensed milk and decked up with mixed nuts!

This was super fast and my folks enjoyed this so much that they wanted more of this. Since this was part of a larger batch, I ended up making only 6 pieces. I chilled it and thought I should take a bite, I saw all the boxes in wash! Hubby dear was grinning to say, he completed all the boxes, saying Bengali sweets won’t stay more than a day..

How to Make Soft Homemade Chhana for Bengali Sweets

How to Knead Chhana for Soft Bengali Sweets

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
D for Danadar
E for Elixir Sandesh
F for Fruit Sandesh
G for Gajarer Sandesh
H for Hot Chocolate Sandesh Truffle
I for Ice Cream Sandesh
J for Jilapi
K for Khirkadam
L for Lyangcha
M for Malai Sandesh
N for Nikhuti Payesh
O for Orange Sandesh
P for Pantua

Step By Step Pictures for making soft Chhana for Bengali Sweets

Step by Step Pictures for kneading the chhana to a soft texture.

Step by Step Pictures for making Quick Ras Malai

Quick Rasmalai

Ingredients Needed:

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 of Saffron

How to make Rasgulla

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. Remember these will bloat once its boiled.

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.

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.

• CourseSweets
• CuisineBengali
• By Cook MethodBoiled, Stovetop
• OccasionDiwali, Festival Meal
• By DietProtein Rich
• Dish TypePaneer Dishes

Servings6 pieces

Prep Time10 minutes

Cook Time15 minutes

Ingredients

For the Rasgulla

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

For Sugar syrup

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

For Milk Syrup

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

Instructions

Making the Chhana for Rasgulla

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

1. 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.
2. 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.
3. 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

1. 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.
2. 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

1. 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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Posted in: Indian Cook