Rasmalai Recipe With Milk Powder: Easy And Quick
User Reviews
4.8
Rasmalai Recipe With Milk Powder: Easy And Quick
Description
Rasmalai made with milk powder begins by mixing whole milk powder, baking powder, and eggs to form a pliable dough shaped into small discs. These are cooked directly in boiled milk flavored with sugar, cardamom pods, and optionally saffron threads, allowing the discs to expand and soak up the aromatic milk. The dessert has a creamy, mildly sweet taste and soft texture, characteristic of traditional Rasmalai but achieved here through an easy method using milk powder and simple ingredients.
The infusion of cardamom and the optional addition of finely chopped nuts add fragrant and crunchy contrasts to the smooth milk syrup and soft discs. This dish can be served chilled, making it a cooling sweet treat after meals or on special occasions.
Use full-fat milk powder for a richer flavor, as semi-skimmed varieties produce a lighter taste. Adding a pinch of salt to the milk enhances sweetness subtly. Nuts like pistachios or almonds can be used finely chopped for garnish or omitted if preferred or allergic. Cardamom pods are optional but contribute a distinctive aroma.
Ingredients
- 1 ⅔ cups whole milk powder full fat
- 1 teaspoon baking powder
- 2 egg approximately 3.77 oz with shells, small
- ½ cup granulated sugar
- 6 cups whole milk full fat
- 4 cardamom pods see the note.
- salt optional. See the note, a pinch
- nuts finely chopped (see the note, a handful, of your choice
- saffron threads optional, a pinch
Instructions
- Sieve the milk powder and baking powder into a mixing bowl.
- 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.
- 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.
- 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).
- 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.
- 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.
Notes
- Use whole milk powder to get the classic richness and flavor in the Rasmalai; semi-skimmed milk powder results in a lighter taste.
- A pinch of salt in the sweet milk enhances the overall flavor but can be skipped if undesired.
- Finely chop nuts like pistachios or almonds for garnish, or omit them for nut allergies or preference.
- Cardamom pods add a distinctive fragrance and can be omitted if unavailable or unwanted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 652kcal | 33% |
| Carbohydrates | 54g | 18% |
| Protein | 33g | 66% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 115mg | 38% |
| Sodium | 472mg | 20% |
| Sugar | 55g | 110% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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