Rasmalai Recipe With Milk Powder: Easy And Quick

Rasmalai with milk powder is a cloud-like fluffy milk dumpling soaked in delicately fragranced and sweetened milk. It’s a delightful dessert that will make you want more and more.

a dish of Rasmalai made of milk powder

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. 

a small bowl and a large dish of rasmalai balls - the milk dumplings in sweetened milk

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

a photo collage of 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.

So, you mix the milk powder and baking powder. Then add the beaten eggs to the milk powder mixture as you stir it and mix it with your fingers. 

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.

Pro Tips

  • 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. 

a large dish and two small bowls of milk dumplings in fragranced and sweetened milk

More Pakistani Sweet Recipes

You can try Gajar ka Halwa, Halwa Puri, Kheer, Besan Barfi, or Besan Ladoos if you need more ideas for 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.

an oval dish of Rasmalai the milk dumpling in fragranced and sweetened milk
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4.83 from 52 votes

Rasmalai Recipe With Milk Powder: Easy And Quick

Rasmalai with milk powder is a cloud-like fluffy milk dumpling soaked in delicately fragranced and sweetened milk. It's a delightful dessert that will make you want more and more.
Author: Devy
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Sweets & Desserts
Cuisine: Pakistani
Servings: 20 pieces


  • 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.


Serving: 1g | Calories: 652kcal | Carbohydrates: 54g | Protein: 33g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Cholesterol: 115mg | Sodium: 472mg | Sugar: 55g


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.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.


Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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  1. I tried step by step and it was a disaster. Once put in milk they became floppy. Will use another recipe next time.

    1. I’m so sorry that the recipe didn’t work well for you. There are a few things that can be the reason of that floppiness. The milk powder might not be moist enough. Did you measure the milk powder, and is it full fat milk powder? Another reason, it can be because the amount of baking powder is too much. Did you use a measuring teaspoon and was it levelled? Last but not least, the temperature of the milk can be the culprit too. Therefore as mentioned in the recipe method that we have to turn the heat down to the lowest as soon as the milk reaches boiling point.
      I hope you’ll have a better luck for your next try. All the best.

  2. cooking with raw eggs is a health hazard

    1. The cooking process makes the raw eggs cooked, doesn’t it? It’s eating raw eggs that can be a health hazard. Though lots of people do eat raw eggs.

  3. tried this recipe to the letter, I weighed everything and even used a ruler to measure the balls- milk mixture eat good. but the balls were hard on the center. all my ingredients were new. the recipe needs baking soda and a small amount of flour, not baking powder alone.

    1. I’m so sorry it didn’t work out well as you expected. This happened to me as well on the early days of making this rasmalai. There are 2 possibilities, 1. the milk balls were compressed too hard and a bit too thick. 2. The boiling milk temperature is too hot, so you have to make sure you use the lowest heat once the milk reaches boiling point. Regarding baking soda, I experienced using it, but I find it too much and make the balls break easily. And I avoid using flour, because the rasmalai won’t stay fluffy.

  4. I was a bit worried, when I got halfway through making the balls , the balls started falling apart and weren’t holding together. yet the first half was perfect… same dough . I managed to get them to hold, you could see the cracks. I was sure they would fall apart once I put them in but Alhamdulillah they were all just right. not hard in the middle after cooking and all the balls held together. very simple recipe, easy step by step. I guess the perfection comes down to technique and managing the heat correctly.

    1. Jazaakillahu khairan for sharing. Yes, I agree with you. Knowing and managing the heat of your milk and your cooker are crucial. I’m glad it worked out fine for you in the end.

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