Rasmalai Recipe With Milk Powder: Easy And Quick

a dish of Rasmalai made of milk powder


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. 

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 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

a photo collage of 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.

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

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. 

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

Related Posts

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.

Recipe For Rasmalai With Milk Powder

Yield: 20 pieces

Rasmalai Recipe With Milk Powder: Easy And Quick

an oval dish of Rasmalai the milk dumpling in fragranced and sweetened milk

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 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 ⅔ cups/ 175 gr/ 6.17 oz full fat/ whole milk powder.
  • 1 tsp/ 4 gr/ 0.14 oz baking powder.
  • 2 small eggs (approximately 107gr/ 3.77 oz with shells).
  • ½ cup/ 100 gr/ 3.53 oz granulated sugar.
  • 6 cups/ 1.5 litres/ 50.72 fl.oz 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).


  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. 


  • 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.

Nutrition Information



Serving Size


Amount Per Serving Calories 652Total Fat 34gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 12gCholesterol 115mgSodium 472mgCarbohydrates 54gFiber 0gSugar 55gProtein 33g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

Did you try the recipe?

Share how you like the recipe in the comments below and show a picture of your creation


  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.

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