Rasmalai

Rasmalai is classic creamy milk dumplings cooked in cardamom infused milk. Its a popular dessert in Pakistan, India and Bangladesh. What I love about rasmalai is that its not overly sweet or creamy, its very light and refreshing. Traditionally Rasmalai is made from cottage cheese or milk solids but this recipe is made with milk powder. It’s a quick and easy way to prepare this delicious dessert at home. 

HOW TO MAKE RASMALAI

Its one of the most easy and quick desi dessert to make. But many people face problem of milk balls being hard in the center or it breaks apart. If you follow this recipe precisely it will guarantee soft and melt in the mouth rasmalai.

The ingredients required as below:

• Milk Powder – use any good quality milk powder preferably full cream milk powder.
• Fresh Milk – Use full fat milk, you can use reduced fat but dont use skim milk.
• Baking powder
• Egg – one whole egg at room temperature.
• Cardamom – gives a lovey subtle aroma to rasmalai and its essential
• Nuts – Almonds and pistachio are used for garnishing.

Begin with boiling milk with sugar and cardamom. While milk is boiling prepare milk balls using milk powder, oil and egg. Roll the small ball out of the dough and slightly flatten it. Add them to the boiled milk and cover the pot. Allow it to be chilled before serving. Garnish with pistachios and almonds. You can also use rose petals and saffron for decoration.

This recipe will yield around 8 rasmalai (milk balls). You can easily double up the recipe but just ensure that you measure up accurately !

WATCH HOW TO MAKE IT

CAN YOU MAKE IT AHEAD

Definitely, in fact rasmalai is best when made a day ahead. Make it up to 24 hrs ahead of serving so that its chilled properly. It taste better the next day when milk balls absorb more liquid and gets more soft.

TIPS TO MAKE PERFECT RASMALAI

1. Use the proper quantity of ingredients. Its very essential to measure milk powder properly.
2. Don’t leave the dough out there, as soon as you roll them put them in the boiling milk.
3. Ensure there are no cracks in rasmalai balls.
4. Check the baking powder for its expiry date or if the baking powder is old the milk balls wont rise properly.
5. Make sure the pot you use is wide enough to accommodate milk balls when they rise and increase in volume..
6. Don’t stir ! Its very delicate so don’t be tempted to stir or turn the milk balls around.

MORE DESSERTS TO TRY

Carrot Halwa | Gajar Halwa

Firni (Rice Pudding)

Pistachio Kulfi

Rasmalai

Rasmalai a classic dessert, made with a simple milk powder dough, cooked in thickened milk infused with cardamom and saffron. A quick and easy recipe using milk powder.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine bangladeshi, Indian, Pakistani

Servings 4 Serves

Ingredients

  

• 1 cup Milk Powder ( Leveled)
• 1 tbsp Oil
• 1 Egg ( Lightly beaten)
• 1/4 tsp Baking Powder
• 1 Litre Full Cream Milk
• ½ cup Sugar
• 4-5 Cardamom
• Pistachios and Almonds

Instructions

 

• In a pot add milk, sugar and cardamom and stir. Bring it to boil and turn the heat low.
• In a mixing bowl add milk powder and baking powder. Mix to combine.
• Add oil and egg, mix it well until it forms a dough. Roll small balls and flatten them. Ensure there are no cracks in the ball.
• immediately put all milk balls in boiling milk. The milk balls will begin to rise and float. Cover the pot and turn the heat to low and cook for 15-20 mins.
• Allow the rasmalai to cool down slightly and gently put it in the serving dish. Chill it in refrigerator for few hours before serving.