Here is a soft Rasmalai recipe with milk powder that anybody can make with perfection. Quick and easy Indian dessert that you can prepare within 20 minutes. Creamy and milky Rasmalai balls cooked with thickened cardamom milk make a perfect flavor for party events.
If you are looking at how to make soft rasmalai at home then try this recipe or watch step by step recipe video to follow the quick steps. People from Pakistan, India and Bangladesh love to prepare rasmalai but need an authentic recipe to make halwai style at home. It's a simple and easy rasmalai recipe that anyone can follow even if you are a beginner. It will soft, chewy, moist and perfect rasmalai balls which will not break if you follow the actual recipe.
What is Ramalai?
Rasmalai is a famous Bengali, Pakistani, and Indian sweet dish or dessert that people love to eat. People from Pakistan and India love to serve 'Rasmalai' at special events like weddings, family gatherings, and festivals.
It's been famous that K.C. Das (confectionery expert) created this mouthwatering sweet dish. The name ras malai is the combination of two Bengali words: ras, meaning "juice", and malai, meaning "cream". Rasmalai originated in the eastern Indian states of Orissa or West Bengal basically it's a variation of Rasgulla or Rosogulla.
Normally people make it in 2 ways:
- Rasmalai with Milk Powder or Khoya (I used this method).
- Chenna Rasmalai made with Paneer (cottage cheese)
Here, I am making soft rasmalai with milk powder which is easy and quickly prepare at home and tastes like sweet cream balls.
Milk - 500 ml | Sugar - ½ Cup | Green Cardamom - 5 | Rose Water - ⅓ teaspoon | Milk Powder - 1 Cup | All-Purpose Flour - 1 teaspoon | Baking Powder - ½ teaspoon | Cardamom Powder - 2 Pinches | Oil - 3 teaspoon | Egg - 1 | Almonds & Pistachios for garnishing
How to Make Rasmalai Recipe
Preparation of Rasmalai Milk: In a pan add milk (500 ml), sugar (½ Cup), rose water (⅓ Tsp), green cardamom (5). Mix all the ingredients and boil the milk until it shows a semi-thick texture.
Preparation of Rasmalai Balls: In a separate pan, add Milk Powder (1 Cup), All Purpose Flour (Maida - 1 Tsp), Baking Powder (½ Tsp), and Cardamom Powder (2 Pinches). Mix Well! Add Oil (3 Tsp) and crumble all the ingredients by hand. Now beat an egg and gradually add in milk powder to make a soft dough. Apply oil on hand to make a softball. (Video: 2.04). Make sure to avoid any crakes in the balls.
Cooking: Dip the balls in hot milk. Cook on medium heat until it gets double in size. It will almost take 5 to 6 minutes to rise. As it gets ready then cool it down! Take it out and garnish it with almonds and pistachios.
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How to make rasmalai at home with milk powder. Here is the step by step video to follow quick steps.
- Use the proper quantity of ingredients.
- If you are taking 1 cup of milk powder then add ½ teaspoon of baking powder and 1 teaspoon of Maida. You can multiply the measurements if you are making in bulk.
- When adding oil in milk powder mixture then give it a good mix with hand to crumble all the ingredients then add a small quantity of beaten egg to make a soft dough.
- Don't make the dough too hard or soft to manage.
- Apply oil on hands when making rasmalai balls.
- Try to avoid the cracks in ramalai balls.
- Make sure to add the rasmalai in hot milk right after making it otherwise it will be hard.
- Don't leave in hot milk for a long time otherwise, it will break.
It's a more desirable dessert for summer as it always serves cold. Keep it in the refrigerator to make it cold. Never keep in the freezer!
To make it more tempting, you can play with different serving idea. I personally love to add an additional dry fruit bowl along with the serving platter. Normally the Rasmali serve in bowls so small size bowls with small spoons goes well with the platter. Decorate the serving tray with some dried or fresh rose petals.
How to Store
Rasmalai is a delicate and sensitive dessert. You can store the leftover Rasmalai in a glass jar container in the refrigerator for 3 to 4 days. To keep the freshness of rasmalai, avoid placing it in a plastic jar or container. When you want to eat, take it out and keep it at room temperature, if it's too cold. Avoid microwave or any stove heating method to reuse after taking it out from the refrigerator.
How to fix Rasmalai balls?
If your rasmalai balls are disintegrated in milk then there is no way to make them in shape until or unless you strain the milk, squeeze, and make the shape again. It seems like a hectic process. Once it's happened with me and I decomposed the whole rasmalai balls and give it a quick whisk using an electric beater. As it gets fluffy, I pour it into kulfi mould. Don't forget to sprinkle pistachio powder and freeze it for 7 to 8 hours and enjoy your rasmalai kulfi. It seems like a quick and yummy fix. In fact, my kid asked me to make it again.
Is Ramalai Contain Gluten?
Yes, because it's been prepared with milk ingredients like milk powder, chenna (cheese), and flour.
Why Rasmalai gets dry?
If the Rasmalai dough is hard then it will be hard from the middle when you cook it. Try to make a soft dough. Add a small quantity of the beaten egg to make a soft dough.
Possible reasons for Hard Rasmalai
- Might be the dough is hard.
- Adding rasmalai balls in cold milk and then cook it to get a rise.
- Not giving much time to cook in the milk.
- Adding a high quantity of beaten egg to make a dough.
- Avoid milk to make rasmalai dough.
Try it!! And Join Us
It's a quick and easy recipe of 'Rasmalai' that you can easily make at home and serve your family and friends. You can join our Facebook group of foodies to interact with other foodies!! At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.
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Rasmalai Recipe (With Milk Powder) | Video
- 500 ml Milk
- ½ cup Sugar
- 5 Green Cardamom
- ⅓ teaspoon Rose Water
- 1 cup Milk Powder
- 1 teaspoon All-Purpose Flour
- ½ teaspoon Baking Powder
- 2 pinches Cardamom Powder
- 3 teaspoon Oil
- 1 Egg
- Almonds | Pistachios for garnishing
- Preparation of Rasmalai Milk: In a pan add milk (500 ml), sugar (½ Cup), rose water (⅓ Tsp), green cardamom (5).
- Mix all the ingredients.
- Boil the milk until it shows a semi-thick texture.
- In a separate pan, add Milk Powder (1 Cup), All Purpose Flour (Maida – 1 Tsp), Baking Powder (½ Tsp), and Cardamom Powder (2 Pinches).
- Mix Well
- Add Oil (3 Tsp).
- Crumble all the ingredients with hand.
- Now beat an egg
- Gradually add egg in milk powder to make a soft dough.
- Apply oil on hand to make a softball. (Video: 2.04)
- Make sure to avoid crakes in the ball.
- Dip the balls in hot milk.
- Cook on medium heat until it gets double in size.
- It will almost take 5 to 6 minutes to rise.
- Now cool it down!
- Take it out and garnish with almonds and pistachios.
- Enjoy and have a lovely eating time!
- Monitor the quantity of all ingredients and need to add according to proportion otherwise the rasmalai balls may break in milk.
- Multiply the measurements if you are making them in bulk.
- When adding oil to milk powder mixture then give it a good mix with hand to crumble all the ingredients then add a small quantity of beaten egg to make a soft dough.
- The dough needs to be semi soft.
- Rub oil on hand while making rasmalai balls otherwise it will stick on hand and it will be difficult to make balls.
- Make smooth balls without any crack.
- Don't leave in hot milk for a long time otherwise, it will break.