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.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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.)
Instructions
- 1
Sieve the milk powder and baking powder into a mixing bowl.
- 2
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.
- 3
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.
- 4
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).
- 5
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.
- 6
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.