Rasmalai Smoothie | Instant Rasmalai Milkshake | Traditional Dessert in a Glass

It was a smooth(ie) day; last night it rained like no-tomorrow and next day it was all sunny and bright. Certainly I needed a treat for myself to enjoy the all fresh green around. Hence I ended up in a Café Coffee Day for a light meal with some hot coffee and there I met the beauty in a glass, Rasmalai Smoothie. I never had the idea if this even exists before but as they say ‘expect the unexpected’. It was a heavenly experience of having such traditional dessert in form of a drink in a glass. I was too tempted to try this for my experience and realized somehow they couldn’t do the perfect justice to this royal Indian dessert. And it took me only few hours to pen down how I’m going to present this luscious Rasmalai Smoothie or Instant Rasmalai Milkshake to my lovely readers of Scratching Canvas.

Later, I had seen many people are going gaga over this Rasmalai Smoothie specially youngsters on Instagram or Facebook. And only then I realized how cool it would be to present such a traditional dessert in a glass. People will love it in form of cooler or drinks instead of dessert as most of our friends and families actually avoid desserts due to health consciousness. It reminds me of cupcakes in jars though we don’t get to see them much here. But the point is now we can enjoy the dessert on the run, even while on the wheel; and the idea was enough to get a trial at home.

It takes only 10 mins to gather handful of ingredients and blend; yes that’s it! Then just chill! (You in the sofa and the drinks in the refrigerator) Then your wait will be over and you will be handed a genie in a glass, Rasmalai Smoothie with the authentic taste of Rasmalai yet without murdering your wallet. So, homemade things can be fun too!

Here is the easiest recipe of Rasmalai Smoothie or Instant Rasmalai Milkshake. Cheers!

Preparation Time: 10 mins

Cooking Time: 00 mins

Resting Time: 10 mins

Total Time: 20 mins

Yield: 4 servings

Ingredients:

Read the entire recipe and tips carefully before you start cooking.

Do make sure all ingredients are at room temperature (unless mentioned) and weighted or measured correctly in appropriate weighing machine or measuring instruments such as cups or spoons. Remember these are not your regular cups or spoons which you use in your daily life.

Milk: 2 cup

Almond: ½ cup (skinned or deskinned)

Mini rasgulla: 12-16 with ¼ cup syrup (homemadeor store bought)

In case if you are not using sugar syrup from rasgulla use sugar of any other colorless sweetener according to your taste bud

Saffron thread: ¼ tsp

Cardamom powder: 1 tsp

For garnishing:

Pistachio: 1 tbsp

Slivered almonds: 1 tbsp

Saffron thread: 1 pinch

Equipment:

Food processor,

Glass bowls,

Small spoon,

Dry & clean glasses to serve

Preparation:

Take almonds in a clean glass bowl.

Pour warm milk in it to submerge the almonds. Keep aside for 10 mins.

Take 4-5 tbsp of warm milk in another clean glass bowl.

Add saffron in it and set aside for 1-2 mins. Stir with a clean spoon. Saffron will start colouring the milk almost instantly and gradually the milk will turn into bright yellow colour. Set aside until needed.
Pour the soaked almonds along with the milk in blender and blend into a smooth paste.

The nut paste should be thick and dense. It’s perfectly fine to have teeny weeny bites of almonds in it; in fact I love those crunchy bites to mind me it has real almonds.

Now add syrup of rasgulla or sweetener of your choice and blend for 30 seconds.

Mixture will be thinner and frothy, pour milk in it. Gradually add 2-3 mini rasgulla with syrup (if any left); sprinkle ½ tsp cardamom powder on it. Now take the saffron soaked milk and stir well to get the flavor and colour as much possible. Pour the mixture into the blender and blend for another 30 secs.

Our smoothie is now almost ready; it is all foamy, creamy and yummy.

Take a small bowl and pour ½ cup of smoothie mixture in it. Add rest of the mini rasgulla in it; set aside for 5 mins to absorb the flavours.

Chill the rasgulla and smoothie separately until needed. When ready to serve, fill the glasses up to the rim with the smoothie. Take out the rasgulla from milk and squeeze out liquid as mush possible. Add dry rasgullas on top of the foamy smoothie. It doesn’t matter if some of them sink. Garnish with slivered almonds and chopped pistachios. Touch of saffron on top will ensure the perfection to your Rasmalai Smoothie. Serve immediately and Enjoy!