Rasmalai with Milk Powder
Unearth the joy of making rasmalai at home. Smooth, soft, and spongy cardamom-flavoured balls soaked in a rich and sweetened milk.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 litre Milk
- 100 g Sugar
- 1 tsp Cardamom Powder
- Almonds (Crushed)
- Pistachios (Crushed)
- 100 g Milk Powder
- 1 tsp Baking Powder
- 1 tbsp Plain Flour
- ½ tsp Cardamom Powder
- 2 Eggs
- 1 tbsp Oil
Instructions
- 1
In a large and wide pan add the milk and the sugar then bring to a boil – either granulated or caster sugar can be used
- 2
Add the cardamom powder, crushed almonds and crushed pistachios
- 3
Set aside and allow to simmer gently whilst you prepare the balls
- 4
In a bowl add the milk powder, baking powder, plain flour, cardamom powder, eggs and oil then mix until a smooth dough is formed
- 5
Oil hands and create smooth balls – this dough will make between 10-12 balls depending on size, the balls will double in size so be sure not to make them too big
- 6
Drop the dough balls gently into the milk mixture, but do not move the balls around or attempt to mix as the balls will break apart
- 7
Leave to gently simmer for 10 minutes until the balls have puffed up – do not mix the mixture as the balls will break apart
- 8
Gently flip the balls and cook for a few more minutes to allow the balls to absorb more milk syrup
- 9
Allow to cool down before serving on a hot summer afternoon then enjoy!