Quick Rasmalai: An Indian Dessert in a Jiffy

Rasmalai is quick to make, easy to manipulate and makes for the perfect Rakshabandhan recipe. Honestly, this cheat method of making Rasmalai is so easy that you’ll have no excuses to say, “Not enough time”. The magic about Rasmalai is that no matter whatever size of rasgullas you use, they always come out creamy and delicious. To make your life simpler, when in hurry, skip the most time-consuming step in Rasmalai making. Use store-bought Rasgullas and make this dessert. Just make the rabri and it will be ready in half an hour!

Remember that song by Jim Croce? Well, that is a legendary song. There are so many things we want to do in life and yet often, we don’t get enough time to execute. Thanks to our quick and easy recipes that you won’t have to feel this way, at least about cooking.

This recipe can be made a day or two ahead of time as Rasmalai tastes best when served cold.


Quick Rasmalai 

Time taken: 45 min

Taste-o-meter: Sweet



  • Rasgullas: 10
  • Cardamom powder: 10
  • A few saffron strands (in 1/3 cup lukewarm milk)
  • Milk: 4.5 cups
  • Plain sugar: 1/4 cup (slightly more, if necessary)


  • On a medium flame, boil the milk in a non-stick pan. Keep stirring continuously until the milk is reduced and thickened. This will take around 30 min.
  • Once the milk is thicker, add the soaked saffron along with the milk, cardamom powder and sugar.
  • Switch off the gas and let the milk cool down to room temperature.
  • Now, squeeze the store-bought rasgullas and add these to the reduced milk mixture or rabri.
  • Adjust the sweetness of the rasmalai by adding more sweet syrup from the rasgullas, if needed.
  • Garnish with finely chopped pistachios or almonds and a few strands of saffron. You can also use dried rose petals and rose water.
  • Serve chilled. (If your brother is into gourmet, add fine slivers of pistachio, a crumble of nougat, shreds of candied hazelnuts and edible flowers.)
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