Creamy Easy Mango Rasmalai

Mango Rasmalai Recipe

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Soft spongy and deliciously creamy mango rasmalai is guaranteed to please mango lovers. This super easy Indian dessert recipe is made with just 5 ingredients and needs minimum effort.

A traditional rasmalai is made with thickened milk flavoured with cardamom.

This easy rasmalai recipe is a variant of the traditional dish. The creamy thickened milk is flavoured with smooth mango pulp and few aromatic saffron for an indulgent exotic taste.

Ingredients for Making Mango Rasmalai

This Rasmalai recipe is an easy short cut version of making the traditional Indian dessert at home.

Instead of making the spongy cottage cheese balls at home , I have used shop bought rasgulla in a tin.

Buying ready-made rasgulla instantly saves one hour of cooking time.

If you wish to make them at home you can find many recipes and you tube videos on making rosogulla or rasgulla at home.

Yes I cheat with this recipe but for me time and taste is of essence. If I can cut time and still bring out good taste then that is good clever cooking.

Here is a snap shot of the ingredients you will need to make Mango rasmalai.

Mang Rasmalai Ingredients

All you need are just the 5 ingredients to make a serving of 4 -5 people:

Fresh Ingredients 

Full fat milk – 1 litre

Pantry Items 

Mango pulp – 1 cup

Sweetened condensed – 1/2 cup (or adjust as per the sweetness of mango pulp)

Pre-made Rasgullas – 8 to 10 pieces

Spices 

Saffron – a few strands (optional)

Additional or Substitute Ingredients 

Add chopped pistachios or almonds to the milk

Use 1/2 tsp of green cardamom powder instead of saffron if you wish.

You can make a pulp by blending ripe fresh mangoes instead of tinned mango pulp.

Use 3/4 cup white sugar instead of condensed milk. 

If you choose not to use saffron then that too is fine.

Although the combination of mango and saffron adds a rich royal flavour to the dessert.

I was very lucky to receive a little jar of original premium quality Middle Eastern Saffron from Myspice. Just a few strands infused the Mango Rasmalai with an exotic royal flavour.  

Step Wise Method to Make Mango Rasamalai With Images

Below is a step wise method

STEP 1

Take a deep heavy bottomed pan and bring full fat milk to a slow simmer. Take care to stir the milk almost constantly to prevent it from sticking to the bottom of the pan.

After 10 mins of simmering, add condensed milk,  stir in well.

Once the milk reduces to 3/4 remove from heat and bring to cool at room temperature.

Boil Milk for Making Rasmalai

STEP 2 

Now add mango pulp and stir in well.

Add mango pulp to the pan

STEP 3 

Continue to stir the pulp till it becomes smooth and without any lumps.

Mango Rasmalai Milk In a pan

STEP 4

Next add saffron strands to the milk.

Add Saffron to the mango milk

STEP 5 

Finally, add the rasgulla balls and dunk it into the sweetened mango milk and keep it to chill in the fridge.

Add rasgulla to the Mango milk

STEP 6 

Serve Mango Rasmalai chilled and enjoy.

rasmalai in a yellow bowl

Cooking Tips to Help Make Rasmalai

  1. If you are using store bought rasgulla then squeeze out the sugar syrup before adding them into the milk. 

  2. Make sure that the milk is cooled to room temperature before you add the mango pulp. If you add mango while the milk is hot then there will be a likelihood of the milk to split. 

  3. Skip using saffron if you do not have it or do not like the taste. You can use 1/2 tsp of green cardamom powder instead for added flavour or leave out any additional flavouring. 

  4. Use 3/4 cup white sugar instead of condensed milk. 

  5. The amount of sugar or condensed milk used will depend on the sweetness of the mango pulp. So I recommend checking the sweetness y adding half the quantity of condensed milk/sugar and make alterations accordingly. 

  6. It is very important to stir the milk when it is boiling on a medium heat to prevent it from sticking to the bottom of the pan. If it sticks and burns you will get an unpleasant smoky burnt taste in the milk. 

What is Rasmalai

Rasmalai or Rossomalai is a very popular desert originating from Eastern part of India.

Soft, small, and spongy flattened or round balls made with Indian cottage cheese is emerged in flavoured sweet thick milk. It is a very popular Indian dessert served at weddings or special occasions.

‘Ras’ means the sweetened milk while ‘malai’ are the cottage cheese dumplings.

Most Indian desserts are milk based, just like this 5 ingredients coconut almond balls. However you can substitute condensed milk with the vegan option of coconut cream condensed milk.

An Indian rasmalai dessert is completely milk based, starting from the dumplings to sweetened milk, so a vegan option is difficult.

Thick full fat milk and sweet from condensed milk and dumplings …..  this dessert may not be for the calorie counters !!

But if you are reading this recipe then I am guessing, you are ready to give up the counting for once 🙂

Mango rasmalai pinterest image

How to Serve Mango Rasmalai

It is best to serve Rasmalai chilled. After you complete making the dish leave it in the fridge for few hours to chill.

Add few strands of saffron , dry nuts or dried rose petals for an aesthetically beautiful appealing  dessert.

Enjoy the indulgence !!

Recipe Card for Mango Rasmalai


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Ingredients

Full fat milk - 1 litre
Condensed milk - 1/2 cup
Mango Pulp - 1/2 cup
Store bought rasgullas - 8 - 10
SPIC USED
Saffron - few strands
*Ingredients Needed

Directions

1
Heat milk in a deep heavy bottomed pan and bring to a gentle simmer.
2
Continue to simmer the milk on low flame and stir gently in short intervals to prevent it from sticking to the bottom of the pan.
3
Once it reduces to 3/4 of the quantity, add condensed milk and stir in well.
4
Cook for another 3-4 minutes remove from heat and bring to room temperature.
5
Once the milk is cool add mango pulp and stir in well to make a smooth lump free texture.
6
Add saffron strands.
7
Finally add the rasgullas and soak them well in the mango flavoured milk.
8
Keep mango rasmalai to chill in the fridge for an hour or more before serving.