Rasmalai Recipe With Milk Powder
Rasmalai or Ras Malai is a very rich and classic sweet in which smooth and soft milk-based balls are dunked in cardamom flavoured sweetened milk and jewelled with almonds and pistachios. It has a very unique texture and flavour.
So many of my childhood memories are attached with this recipe. I still remember, the first time we tried this recipe I was around 10 years old. My younger brother brought this recipe from one of his friends. We were already banned from the kitchen after few other disasters but that day we took another chance as our mother was not home, so we decided to try it. We were a bit skeptical and scared about the results but to our surprize it came out so perfect as the recipe is so easy. Even our mother got surprized that how well we made this dessert. We were so excited and could not wait for it to chill.
Since then, this rasmalai recipe became my speciality. I would make it on every occasion. I did some modification to the recipe later on and here presenting you the simple, easy to follow and fuss free recipe using which you can easily prepare this all-time favourite rasmalai at home.
It comes together quick, you can make it in advance, and is incredibly delicious! I hope you enjoy it as much as we do!
Also check my simple and delicious barfi recipe!
Ingredients you’ll need to make rasmalai:
How to serve this rasmalai?
Garnish the rasmalai with sliced almonds, pistachios and saffron strands. Chill it for 3 to 4 hours or overnight (if time allows), before serving. The longer the ras malai balls sit in the milk syrup the more flavor they will absorb.
How long can I store rasmalai?
- You can make this recipe in advance. It keeps well for up to 4 days in the refrigerator. The longer the ras malai balls sit in the milk syrup the more flavor the balls will absorb.
- You can also freeze it in a freezer safe container for up to 1 month. Just thaw it out in the refrigerator before serving.
Variations and Substitutes:
- You can substitute butter with ghee or any neutral flavored oil.
- You can also flatten the dough balls or make elongated ovals but don’t make the rasmalai balls too big otherwise the centers will go hard.
- Use cardamon pods instead of cardamom powder if powder is not available.
- Skip saffron strands if not available.
- You can also add whipping cream for rich consistency of the milk syrup.
Recipe Notes:
- Chill the rasmalai overnight if time allows. The longer the ras malai balls sit in the milk syrup the more flavor they will absorb.
- Use fresh baking powder.
- Don’t make the rasmalai balls too big otherwise the centers will go hard.
- For best results, I use nido milk powder.
- You can also skip saffron strands if not available.
- Rose water or kewra water also enhance the flavor.
- You can easily double or triple this recipe.
For Making Perfect Rasmalai Balls!
- Your rasmalai balls should be smooth and crack free; otherwise, they will break.
- Also don’t overcook the milk after adding the balls; otherwise, they will break.
- Simmer the milk on low heat, it should not be very hot before adding the balls, this also cause the rasmalai balls to break.
- If the milk dough seems very sticky, add 1 teaspoon of milk powder. If the dough seems hard and is cracking on making balls, add a little butter, ghee or oil and knead again.
Follow the exact recipe and you’ll not be disappointed.
Watch how to make it:
More desserts you might also enjoy!
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Ingredients
For Milk Syrup:
- 1 litre whole milk
- ½ cup sugar
- ½ teaspoon cardamom powder
- 2 tablespoons almonds and pistachios (sliced)
- a pinch of saffron strands (soaked in warm milk)
For Milk Balls:
- 1 cup milk powder (full-cream)
- ¼ teaspoon baking powder
- 1 tablespoon butter (melted)
- 1 large egg (beaten)
Instructions
- In a wide, thick-bottomed pan, add milk, sugar, cardamom powder, almonds and pistachios, and the soaked saffron.
- Mix well and simmer on low heat for 15 to 20 minutes.
- Meanwhile, in a bowl, add milk powder, baking powder, melted butter, and beaten egg. Mix well and knead into a smooth dough.
- Gently roll the dough into 10 to 12 small, equal-sized balls.
- Carefully drop the rasmalai balls one by one into the simmering milk.
- Cover the pan with a lid and cook on low heat for 15 minutes. Do not stir or use any spoon.
- Garnish with sliced nuts and saffron strands.
- Serve chilled. Enjoy! And remember “COOKING IS EASY!”
Notes
- Chill the rasmalai overnight if possible. The longer the milk balls soak, the more flavor they’ll absorb.
- Do not make the balls too big; the centers may become hard.
- Balls should be smooth and crack-free to prevent breaking.
- Avoid overcooking after adding the balls, as they may break.
