Rasgulla Recipe with Badam Milk – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Rasgulla Recipe With Badam Milk – Easy Indian Dessert

Hey everyone! If you’re anything like me, you love a good Indian dessert. And honestly, few things beat the soft, spongy goodness of rasgullas. But sometimes, you want something a little…extra. That’s where this Rasgulla with Badam Milk recipe comes in. It’s a total game-changer, adding a creamy, nutty twist to a classic favourite. I first made this for a family get-together and it was an instant hit – everyone asked for the recipe!

Why You’ll Love This Recipe

This isn’t just another dessert; it’s comfort food elevated. It takes the traditional rasgulla and bathes it in a luscious badam (almond) milk, creating a symphony of textures and flavours. It’s surprisingly easy to make, perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 12 rasgullas
• 2 tbsp Badam Drink Mix
• 2 cups full-fat milk (about 475ml)
• 1 can (approx. 400g) Milkmaid (condensed milk)
• 2 tbsp chopped almonds, for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Badam Drink Mix: This is the star when it comes to that lovely almond flavour. You can find it in most Indian grocery stores. Different brands have slightly different levels of sweetness, so adjust the condensed milk accordingly. In some regions, you might find similar mixes made with cashew or pistachio – feel free to experiment!
• Full-Fat Milk: Don’t skimp on the fat here! Full-fat milk creates a richer, creamier sauce that perfectly complements the rasgullas. Using lower-fat milk will result in a thinner consistency.
• Rasgullas: I prefer using the softer, spongier rasgullas for this recipe. They absorb the badam milk beautifully. The denser, firmer ones work too, but the texture won’t be quite as melt-in-your-mouth.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, gently drain the rasgullas from their syrup. Now, this is important: gently squeeze out the excess moisture. We don’t want to break them!
2. In a small bowl, mix the 2 tablespoons of Badam Drink Mix with 2-3 tablespoons of milk to form a smooth, thick paste. Set this aside.
3. Pour the 2 cups of full-fat milk into a pan and bring it to a boil. Once boiling, add the can of condensed milk and the badam paste.
4. Now, reduce the heat to low and simmer, stirring constantly, until the milk mixture thickens slightly. This usually takes about 5-7 minutes.
5. Gently add the drained rasgullas to the milk mixture. Simmer for another 3-4 minutes, allowing them to soak up all that delicious flavour.
6. Turn off the heat and let the rasgullas cool completely in the milk. Then, refrigerate for at least 2 hours (or even overnight!) for the flavours to meld.
7. Before serving, garnish with a sprinkle of chopped almonds. And that’s it!

Expert Tips

Want to make sure your rasgulla with badam milk turns out perfect every time? Here are a few tips:

• Preventing Broken Rasgullas: Be super gentle when draining and squeezing the rasgullas. They’re delicate!
• Badam Paste Consistency: The paste should be thick enough to hold its shape, but not so thick that it’s difficult to mix into the milk. Add a little more milk if needed.
• Avoiding Scorched Milk: Keep the heat on low and stir constantly while simmering the milk. Scorched milk is no fun!

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• Vegan Adaptation: Swap the full-fat milk for almond or cashew milk, and use a plant-based condensed milk alternative. It’s just as delicious! My friend, Priya, swears by the cashew milk version.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients list on your Badam Drink Mix to be sure.
• Spice Level: A pinch of cardamom or a few strands of saffron added to the milk mixture will take this dessert to the next level.
• Festival Adaptations: This is perfect for celebrations like Diwali or Holi! You can even add a touch of edible silver leaf (varak) for a festive touch.

Serving Suggestions

This dessert is best served chilled. A dollop of fresh cream or a sprinkle of pistachios would be a lovely addition. It pairs perfectly with a cup of masala chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The rasgullas might become slightly firmer over time, but they’ll still be delicious.

FAQs

Got questions? I’ve got answers!

1. Can I make this recipe with store-bought badam milk instead of the mix?

You can, but the flavour won’t be as concentrated. If using badam milk, you might want to reduce the amount of condensed milk slightly.

2. How do I know when the milk mixture has reached the right consistency?

It should be slightly thicker than regular milk, enough to coat the back of a spoon. It will thicken further as it cools.

3. My rasgullas are becoming hard – what am I doing wrong?

You’ve probably simmered them for too long. Reduce the simmering time to 3-4 minutes.

4. Can this be made ahead of time? If so, for how long?

Absolutely! It actually tastes better after it’s been refrigerated for a few hours. You can make it up to 2 days in advance.

5. What is the best way to gently squeeze the excess moisture from the rasgullas?

Wrap them in a clean kitchen towel and gently press. Avoid squeezing too hard!

6. Can I use a different type of nut mix instead of Badam Drink Mix?

You can try! Cashew or pistachio mixes would work well, but the flavour will be different.