• Skip to primary navigation
  • Skip to main content
Debjanir Rannaghar
  • Debjanir Rannaghar
  • Recipe Index
  • Recipe Videos
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Twitter
    • YouTube
menu icon
go to homepage
  • Debjanir Rannaghar
  • Recipe Index
  • Recipe Videos
  • About
    • Facebook
    • Flickr
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Debjanir Rannaghar
    • Recipe Index
    • Recipe Videos
    • About
    • Facebook
    • Flickr
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Dessert Recipes

    Quick Ras Malai ( Rosomalai with Egg)

    September 6, 2014 By Debjani Leave a Comment

    Jump to Recipe·Print Recipe

    Ras Malai (or Rosomalai) is a popular milk based Indian Dessert. In general it is prepared with Chena/ Panner / Cottage Cheese shaped into small balls cooked in thickened milk and the recipe is a bit complicated. To avoid the complication I used to use readily available “Rosogolla” for preparing Ras Malai at home. I found this recipe in  late Tarla Dalal’s website but my first attempt was pathetic!!!! Then tried this Quick Ras Malai (  Rosomalai with Egg) again on my daughter Pasta’s 1st Birthday and again on Durga-Saptami and it came out superb!!!!! 

     %Egg Rasmalai Recipe
    Print

    Quick Ras Malai ( Rosomalai with Egg)

    %Egg Rasmalai Recipe
    Print Recipe
    Pin Recipe
    • Author: Debjani Chatterjee
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 mins
    • Yield: 4-5 People 1x
    • Category: Dessert
    • Cuisine: Indian

    Ingredients

    Units Scale

    For Making the Rasmalai Balls:

    • Milk Powder (full cream): 1 cup
    • Baking Powder: 1 pinch
    • Green Cardamom Powder: 1 Tsp.
    • Egg: 1 (beaten)
    • Ghee: 1 Tsp.
    • All Purpose Flour: 1 Tsp.

    For Making the thick Milk Sauce:

    • Full Cream Milk: 1 Litre
    • Condensed Milk: 100 ml
    • Sugar: ½ cup
    • Saffron Strands: few
    • Kewra Water: few Drops
    • Pistachios: 10 g (chopped)
    • Dry Fruits : 20 g (Chopped) for garnishing

    Instructions

    1. Boil Milk with cardamom powder and sugar in a thick bottom pan in medium heat and then add condensed milk boil till the milk evaporated to ⅔rd.
    2. Meanwhile, mix milk powder, baking powder, cardamom powder and all purpose flour in a bowl and after mixing add beaten egg slowly to the mixture.
    3. Knead properly and make a sticky dough but don't knead too much. What we need is a smooth dough.
    4. Divide the dough into 20 portions and make round or oval shaped balls.
    5. Place the balls into the milk and make sure to drop all the balls in one go.
    6. Cover the pot and cook for 5-7 minutes in low flame.
    7. Open the lid and flip the balls within the milk and add chopped pistachios, kewra water and saffron strands and cook for another 10 minutes.
    8. Take it out from flame and cool it and garnish it with chopped dry fruits.
    9. [url href="https://kitchenofdebjani.com/wp-content/uploads/2014/10/Rasmalai1-300x248.jpg"]%Rasmalai Recipe with Egg[/url]

    Notes

    Rasmalai balls need to be added in one go else the balls will turn hard.
    The milk has to be in the boiling point while adding the balls.
    To check whether Rasmalai is being done or not, you need to take one ball and cut it with a spoon to check the fluffiness.

    Did you make this recipe?

    Share a photo and tag us at @foodofdebjani — we can't wait to see what you've made! Also, you can use my hashtag #debjanirrannaghar over there!

    Recipe Card powered byTasty Recipes

    More Dessert Recipes

    • Plum Cake Trifle
    • Potol Mishti | Halwai style Parwal Ki Mithai | Kheer Potol
    • Coconut Pudding with Gondhoraj Lebu Compote
    • Narkel Chapa | Narkel Tokti | Bengali Coconut Sondesh

    Sharing is caring!

    • Facebook
    • Twitter
    • LinkedIn
    • Email
    • Print

    About Debjani

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Follow us

      Contact

      • Contact

      Copyright © Debjanir Rannaghar 2022