What is Rasmalai
Rasmalai is a cloud-like fluffy milk dumpling soaked in delicately fragranced and sweetened milk. It has a unique texture and flavor. It tastes and feels light.
You’re at the right place if you love Rasmalai and wonder how on earth to make these fluffy, sweet dumplings in an easy way and without a fuss.
The recipe I’m sharing here is a Rasmalai recipe with milk powder. I promise you it’s a hassle-free one. And it will give an almost always guaranteed satisfying result.
Allegedly, the original Rasmalai is made out of milk whey that you strained from boiled milk. You can check that method on Cook With Manali, which has a very good recipe for that. You can take a look here.
Now, I must give credit where it’s due. I first made Rasmalai because one of my Gujarati friends kindly shared her recipes. It’s a straightforward recipe that I was like a happy kid when I succeeded in making good-looking Rasmalai from the first effort.
Sadly, my first Rasmalai was hard and brown in the center. After trying, tweaking, and making notes, I realized all the lessons from my mistakes that I can safely say my recipe is quite foolproof.
And with my friend’s blessing, I want to share the recipe with you all. But of course, it’s the improved recipe to make it even easier to follow. Things like measure and tips on methods I learned along the way are here for you to copy. So that you won’t have to go through trials as I did.
Enjoy this simple and easy recipe of Rasmalai that will make you want to have more and more.
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The ingredients you need
The first item you need to make this Rasmalai is milk powder. Then, you will need eggs, baking powder, whole milk, and sugar. You can make good, tasty Rasmalai with these five ingredients.
However, suppose you want your Rasmalai to have a unique flavor and taste close to the original. In that case, you will want to get cardamom pods, a pinch of salt, a handful of nuts (preferably pistachios and/ or almonds), and a pinch of saffrons.
A few notes: I prefer to use full-fat/ whole milk powder. Though you can use semi-skimmed milk powder, it makes the dough a bit gritty and not smooth. And it yields lighter Rasmalai in taste and texture (obviously). Also, when you boil them, you have to ensure the milk temperature is not too hot, or the inside of your Rasmalai will be hard and brown.
How to make Rasmalai
There are only two things you need to do. First, make the milk dough balls, and second, boil the milk to cook the milk dough.
Lightly knead the milk. You will get a moist milk dough that will be slightly sticky but not too sticky. So you will still be able to work on it.
Shape a little dough into approximately 2.5 cm/ 1-inch round balls. Then, lightly flatten it. Its thickness should be about 0.7-1 cm/ 0.27-3.9 inch. Continue shaping the dough until all is done. Set aside.
Then, heat the full-fat/ whole milk, sugar, and cardamom pods at high heat until they boil.
When the milk reaches boiling point, turn the heat down to low and quickly but carefully place all the milk balls into the boiling milk. Let them cook at low heat for about 5 minutes or until you see the balls turn themselves one by one.
When all the dough balls are turned, put the lid on and leave it to cook for about 15-20 minutes. But do check every five minutes and poke the balls around so they flip again. To make sure they are cooked thoroughly.
Once the cooking is finished, switch the heat off and leave the Rasmalai in the pot with the lid on to rest for at least 10 minutes.
Spoon your Rasmalai into a serving dish and garnish it with finely chopped pistachios, almond flakes, or any nuts you like. Sprinkle a pinch of saffron threads.
Enjoy your Rasmalai when it’s completely cool. Unless you prefer it warm.
- If you find the milk dough too sticky, don’t panic. Just add a little more milk powder. I’ve tried and tested the ingredient measure of this recipe many times. As long as your eggs are small, around 107gr/ 3.77 oz (with the shells), chances are it’s fine to use up all the eggs for this recipe. But for peace of mind, add the beaten eggs into milk powder as little as you mix it.
- Try to shape and flatten the dough in equal form and size. Avoid shaping the dough too thick to avoid the center going hard.
- Make sure the temperature of your boiling is not too hot. But make sure the milk is boiling before you turn the heat down and place the dough ball to boil.
- Your milk balls will expand at least double the original size, so make sure you use a wide and large enough cooking pan for the balls to expand and move.
When To Enjoy
Traditionally, Rasmalai is enjoyed in the summer days. But in my household, we have these fluffy milk dumplings any time of the year. No strict rule.
This delicious sweet also often makes an appearance at happy events such as weddings, birthdays, religious celebrations such as Eid, etc. It’s a perfect dessert choice after having luscious curries and dishes such as Aloo Gosht, Achari Chicken, Aloo Palak, Chicken Karahi, Lamb Kofta, Biryani, Chicken Pilau, etc.
More Pakistani Sweet Recipes
Thank you for reading this. I hope you’re now wanting to try this Rasmalai recipe with milk powder. When you do, can you please share what you think about the recipe?
Feel free to share the recipe and follow me on Instagram, Facebook, and/or Pinterest @soyummyrecipesbydevy to sneak a peek at what’s cooking in my kitchen.
Thank you and all the best.
Rasmalai Recipe With Milk Powder: Easy And Quick
- Mixing bowls.
- Cooking pan
- 1 ⅔ cups full fat/ whole milk powder.
- 1 teaspoon baking powder.
- 2 small eggs approximately 3.77 oz with shells.
- ½ cup granulated sugar.
- 6 cups full fat/ whole milk.
- 4 cardamom pods see the note.
- A pinch of salt optional. See the note.
- A handful of nuts of your choice finely chopped (see the note).
- A pinch of saffron threads optional.
- Sieve the milk powder and baking powder into a mixing bowl.
- Lightly beat the eggs. Make a well in the centre of milk powder and pour in the eggs little by little as you stir it with your hands. Mix the milk powder and the eggs until they come together. You will get a slightly sticky dough but not too sticky that you still can work on it. You may have to stop adding the eggs if you find the dough is moist enough.
- Then take a small piece of the milk dough and shape it into a small ball about 2.5 cm/ 1 inch in diameter. Press and flatten it a little so you get a small round disc about 0.7-1 cm/ 0.27-3.9 inch thick. Do so until all the dough is finished. Set aside.
- In a wide cooking pan, heat the milk, sugar, cardamom pods and a pinch of salt (if using) at moderately high heat. Once it reaches boiling point, turn the heat down to the lowest of that cooker (I use the biggest ring of my cooker/ stove).
- Carefully slide down all the milk balls into the boiling milk and let them cook. After about 3-5 minutes, you can see the dough balls turning themselves around. When all of them are turned, put the lid on and continue cooking at low heat for about 15-20 minutes. I check mine every five minutes to see if the Rasmalai turn themselves again. If not, I poke them with a wooden spoon and they will flip again.
- When the boiling is done, turn the heat off but leave the Rasmalai rest with the lid on for at least 10 minutes before you put them in a serving dish. Garnish your Rasmalai with chopped pistachios, almond flakes and slivers of saffron.
- Please choose and stick to full fat/ whole milk powder. I tried using semi-skimmed milk before. Though the texture was similar, the flavour was totally different. I found it too light. But if you’re concerned about the fat content, you’re more than welcome to pick semi-skimmed milk powder but bear in mind that it won’t offer the same delicacy as the full-fat milk powder.
- I always think and find that a pinch of salt in sweets enhances the flavour. But you can omit it if you don’t think so.
- Pistachios and almonds are the most common choices for Rasmalai. But you can swap them with any nuts you prefer. Just make sure you chop them finely as you don’t want big chunks of nuts getting in the way of your fluffy Rasmalai. And if you prefer, you can skip the nuts altogether. Especially if you have a nut allergy.
- You can omit cardamom pods if you don’t have them or don’t like them. Though the smell of this spice is what I love the most.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.