Rasmalai is a cloud-like fluffy milk dumpling soaked in delicately fragranced and sweetened milk. It has a very unique texture and flavour. 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 the 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 that has a very good recipe for that. You can take a look here.
Now, I must give credit where it’s due. The first time I made Rasmalai was 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 though, my first Rasmalai was a bit hard and brown in the centre. After trying, tweaking and making notes, now I realized all the lessons from my mistakes that I can safely say my recipe is quite foolproof. Hah.
And with my friend’s blessing, I want to share the recipe here for you all. But of course, it’s the improved recipe to make it even easier to follow. Things like measure and tips on methods that 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 pretty simple and easy recipe of Rasmalai that will make you want to have more and more.
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Things You Need For Rasmalai Using Milk Powder
The first item you need to make this Rasmalai is obviously milk powder. Then, you will need eggs, baking powder, whole milk, and sugar. You can make good tasty Rasmalai with these five ingredients.
However, if you want your Rasmalai to have a unique flavour and taste that close to the original, 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 here, I personally 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 the taste and texture (obviously). Also, when you boil them, you have to make sure the temperature of the milk 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, making the milk dough balls and second is boiling the milk to cook the milk dough.
Lightly knead the milk. You will get a moist milk dough and it will be a little bit sticky but not too sticky. So you will still be able to work on it.
Take a little dough and shape it into approximately 2.5 cm/ 1-inch round balls. Then lightly flatten it. It’s 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 it boils.
As soon as 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. Just 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 and almond flakes, or any nuts you like. And sprinkle a pinch of saffron threads.
Enjoy your Rasmalai when it’s completely cool. Unless you prefer it warm.
Tips For Failproof Of Making Rasmalai
- 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) in total, chances are it’s fine to use up all the eggs for this recipe. But for peace of mind, start adding the beaten eggs into milk powder little by 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 centre going hard.
- Make sure the temperature of your boiling is not too hot. But do 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.
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.
Before you go, don’t forget to check out my other recipes that you may like.
Thank you and all the best.