Rasmalai is a classic Indian dessert which has discs made of milk powder, eggs and few other ingredients and is cooked in a sweet, saffron and cardamom flavored milk. The discs soak up the creamy milk and turns soft, juicy and delicious. It is served chilled and garnished with nuts.
- 1½ Litre Full cream milk
- ½ Cup Sugar
- ½ Tsp Finely crushed cardamom seeds
- 1 Tbsp Ghee
- ¾ Tsp Baking powder
- 90 Grams Full cream milk powder
- 1 Tsp all-purpose flour
- 1 Large Whole eggs (well beaten) 60g (3 tbsp plus 1 tsp)
- 5 Whole green cardamom
- Chopped pistachios
Boil the milk in a pan over medium heat.
Once it comes to a boil, add cardamom and sugar. Mix well and let it cook on low flame while we make the rasmalai balls.
To make Rasmalai balls:
Meanwhile mix together the milk powder, baking powder, all purpose flour, cardamom seeds and ghee.
Add the beaten egg and mix until the mixture comes together. The dough will be a little sticky and soft.
Make about 15 small flattened round balls. Make sure there are no cracks in the balls. (don’t make big discs as it will puff up further while cooking)
Transfer these balls to simmering milk gently.
Cover and cook for 8-10 minutes until you get fully puffed up light balls.
Fish out the balls gently and refrigerate it.
Add saffron and boil the milk further until it gets thick. Refrigerate this milk separately.
While serving, place the rasmalai balls in the serving plate and pour the thick milk on top of it.
Garnish with chopped pistachios and saffron and serve cold.
There shouldn't be any cracks on the rasmalai balls, otherwise it will break when boiling.
Grease your hand with ghee when making balls, so that it will be easier to handle.
From my experience, I feel Nido milk powder works best compared to any other brand of milk powder.