Easy Rasmalai Pudding Recipe

To make Easy Rasmalai Pudding, start by blending 0.5 cup of makhana, 1 cup of fresh homemade curd, 3 jaggery cubes, 1 tbsp of saffron milk, 3 green cardamom pods, and 3 cashew nuts in a mixie jar until smooth. Pour the mixture into a mud glass, garnish with pistachio flakes and a few saffron strands, then refrigerate for 2 hours. Serve chilled for a delightful dessert!

Yes, Rasmalai Pudding is ideal for fasting diets as it is made with makhana, which is commonly consumed during fasting periods. The use of jaggery instead of refined sugar also makes it a healthier option for those observing dietary restrictions.

If you don't have makhana, you can substitute it with crushed almonds or cashews for a different texture and flavor. However, keep in mind that this will alter the traditional taste of the Rasmalai Pudding.

Leftover Rasmalai Pudding should be stored in an airtight container in the refrigerator. It can last for up to 3 days. Make sure to serve it chilled for the best taste and texture.

Rasmalai Pudding pairs beautifully with other Indian desserts like Gulab Jamun or Kheer. You can also serve it alongside a cup of masala chai for a delightful dessert experience.