But wait, what is rasmalai? Traditionally, it’s sweetened, flattened or round balls of chenna (fresh Indian cottage cheese) soaked in milk cream. Sounds yummy? That’s because it is! Now this recipe below throws tradition to the wind and uses a very interesting shortcut method to make rasmalai. Read on to learn more. PinSo in case you want to celebrate the holidays with some Indian dessert, whose sweetness level you can control, then this one is for you. Did I mention its super easy? As I mentioned, the recipe does use eggs, which would probably make the inventors of rasmalai turn in their graves, but the taste is not compromised one bit and there is no ‘eggy’ smell at all. Click here for list of Diwali sweets recipes that can be made under 20 minutes. Step by Step Quick and Easy Shortcut Rasmalai recipe:

  1. Mix the egg and the milk powder together to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on palms. If too sticky, dampen palms. Lay these flattened pieces without overlapping, on a tray. Pin 2. Heat a wide bottomed pan and bring the milk to boil. Once it starts boiling, bring the heat to sim and gently, very gently, add the milk powder-egg discs to this.
  2. You don’t need to mix or stir much, but be careful to give the discs enough space from each other in the liquid. They will expand a bit when they start cooking. Pin 4. After about 10 mins, add the crushed cardamom and. Let it cook for another 10 mins.
  3. When the pieces have expanded considerably and seem soft and cooked through (take out once piece, break and check inside if the dough is still sticky), remove from fire.
  4. Add the condensed milk when still hot and mix gently. Adjust amount according to sweetness required. Chill before serving. This rasmalai recipe is a bit controversial and I accept that. However, you’ve got to admit it IS quite unique and I will tell you it tastes very similar to the real version of rasmalai.