Rasmalai Recipe with Milk Powder
This Rasmalai Recipe with Milk Powder makes soft, creamy, and melt in your mouth dessert soaked in saffron milk. It’s a perfect dessert for any occasion.
Print
Pin
Servings: 5
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!”
Video
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.