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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 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 20 pieces
Calories: 652 kcal
Course: Dessert
Cuisine: Pakistani

Ingredients

  • 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

    Cup of Yum
  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. 

Notes

  • 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 1g Calories 652kcal (33%) Carbohydrates 54g (18%) Protein 33g (66%) Fat 34g (52%) Saturated Fat 19g (95%) Polyunsaturated Fat 12g Cholesterol 115mg (38%) Sodium 472mg (20%) Sugar 55g (110%)

Nutrition Facts

Serving: 20pieces

Amount Per Serving

Calories 652

% 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.