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  • Full cream milk- 1 ltr
  • Sugar- 3/4 cup
  • Finely crushed cardamom seeds- 1/4 tsp
  • Butter or ghee- 1 tbsp
  • Baking powder- 1/2 tsp
  • Full cream milk powder- 1 cup
  • Whole eggs- 1 lightly beaten
  • Whole green cardamom- 5
  • Chopped pistachios- 3 tbsp
  • Chopped almonds- 2 tbsp



  • Boil the milk and sugar in a pan over medium heat.
  • Meanwhile mix together the milk powder, baking powder, crushed cardamom seeds and ghee.
  • Add the beaten egg little by little till the mixture comes together. Knead for a little while till u get a smooth texture. Do not over knead.
  • Make about 15-18 small flattened round balls.
  • Transfer these balls to simmering milk along with whole cardamom, pista and almonds.
  • Cover and cook for 8-10 minutes till you get fully puffed up light balls.
  • Refrigerate for about 4-5 hours or better overnight.
  • Serve cold.


For the liquid part, i used about half a tin of sweetened condensed milk along with 800ml of milk. Check the sweetness and add more or less condensed milk. I didn’t add sugar.
You can replace cardamom with a pinch of saffron if desired. Saffron will give a nice appealing yellow color and an authentic aroma to the rasmalai.
From my experience i feel nido milk powder works best compared to any other brand of milk powder.