Wednesday, May 14, 2014

Easy Rasamalai


Rasamalai is a famous Bangladeshi dessert. Cardamom,saffron and pistachio with milk gives a great aroma and taste. I missed the Chennai style rasamalai's after coming to Chicago. This recipe is easy to make if you have ready made rasgullas at home. Haldiram's ready made rasgullas works best for this recipe. I will soon post the recipe for making home made rasgullas. This is a very special post for us, as it's our 6th monthsary @ "A Kaleidoscopic Dream". Thanks for all your support & here we go with the recipe... 

 Preparation time: 5 min
 Cooking time : 25 mins
 Serves: 4-6


Rasgullas( Haldiram's) : 1 tin ( contains 12 rasgullas)
Whole milk                  : 3 1/2 cups 
Sugar                          : 1/2 cup
Saffron                        : 2 pinch 
Almonds                      : 8
Pistachios                    : 8 
Cardamon powder       : little 


  • Soak Almonds and Pistachios in hot water for half an hour. Then peel the skin from almonds and finely chop the almond and pistachios, keep it aside.
  • Warm 1/4 cup of milk and put saffron to it, keep it aside till needed.
  • Take a heavy bottom pan (Note: before pouring the milk to pan, coat it with little water, so that the milk does not burn in the bottom of the pan) boil milk for 25- 30 minutes in a medium flame. Keep stirring now and then to avoid burning. 
  • When the volume of the milk reduces to half, add the soaked saffron along with the milk, cardamom powder and sugar. Mix well and cook in low flame for 5 minutes. 

  • Now add half of finely chopped almonds and pistachios to it, cook for 2 seconds. Switch off the flame and keep aside. 
  • Squeeze the sugar syrup from the rasgullas. Be careful while squeezing the rasgullas as they tend to break when squeezed hard.
  • Add hot milk to the rasgullas. Let it soak and cool down.
  • Once it gets cooled down, top it with rest of the chopped almonds and pistachios.Refrigerate.
  • Rasamalai is ready to be served cold. It tastes so good and you cannot resist! eating it.


  • Always pour hot milk to the rasgullas, so that it get absorbed quickly.
  • The taste is divine when the rasamalai gets soaked for long time. 
  • Add saffron as measured,too much will also spoil the recipe.
  • It tastes best when served chilled.
  • You can also fry chopped nuts in a tsp of ghee. I skipped that, but it is totally your call!   
Linking up with the parties 

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  1. This looks so delicious! Pinned! Thanks for being a part of our Party. We love having you. I hope to see you on Monday at 7 pm.
    Happy Saturday! Lou Lou Girls

  2. Thank you Kimberly ! Glad you stopped by :)


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