How To Make Rasmalai At Home (With Milk Powder)
How To Make Rasmalai At Home
What is Rasmalai
Rasmalai is a traditional Indian dessert made of soft, spongy cheese balls (rasgullas) soaked in a creamy, sweetened milk mixture known as rabri. The cheese balls are typically made from chenna (an Indian cottage cheese) and are cooked in sugar syrup until they become light and airy.
The rabri, which is flavored with cardamom and saffron, adds richness and depth to the dessert.
Garnished with nuts like pistachios and almonds, rasmalai is celebrated for its delicate texture and luxurious taste, making it a popular choice for special occasions and festive celebrations.
About Milk Powder Rasmalai
Milk powder Rasmalai a variation of the traditional Indian dessert Rasmalai, where milk powder is used as a key ingredient to simplify the process of making the cheese balls (rasgullas) instead of using fresh chenna (Indian cottage cheese).
Why I Love This Instant Milk Powder Rasmalai Recipe
- Using milk powder streamlines the process, allowing you to create Rasmalai balls quickly without the need for fresh chenna.
- The milk powder blends seamlessly into the dough, resulting in soft, spongy Rasmalai balls that closely resemble the traditional version.
- This recipe is ideal for when you’re short on time but still want to enjoy the indulgent flavors of homemade Rasmalai.
- Milk powder is a common pantry staple, making this recipe accessible and easy to prepare without special ingredients.
- Despite the quicker method, this recipe delivers the same rich, creamy texture and delicious taste that Rasmalai is known for.
How to Make Rasmalai With Milk Powder
In this version of rasmalai, milk powder is combined with a few other ingredients like all-purpose flour, baking powder, ghee, and milk to form a dough. The dough is then shaped into small, flat discs, which are cooked in a thick, sweetened milk mixture known as rabri, which is flavored with cardamom, saffron, and sometimes garnished with chopped nuts.
Tips for Making Perfect Milk Powder Rasmalai
- When making the rabri, using full-fat milk ensures a rich and creamy texture, which is essential for authentic rasmalai.
- Saffron adds a luxurious flavor and a beautiful golden hue to the dish. Don’t skip it if you want a restaurant-style rasmalai.
- Knead the dough just until smooth; over-kneading can make the rasmalai balls tough.
- While cooking the rasmalai balls in sugar syrup, ensure they don’t touch each other to prevent them from sticking together.
FAQs
Can I use store-bought paneer instead of milk powder
Yes, you can use store-bought paneer for a quicker version of rasmalai. Simply knead the paneer until smooth and follow the same steps to make the balls.
Why did my rasmalai balls break in the syrup?
This usually happens if the dough wasn’t kneaded enough or if there were cracks in the balls before boiling.
How long does homemade rasmalai last?
Homemade rasmalai can be stored in the refrigerator for up to 3-4 days. Ensure it is kept in an airtight container to maintain freshness.
More delicious dessert recipes to try:
Sooji Halwa (Semolina Pudding)
Strawberry Angel Fruit Cake Dessert
Indulge in the rich, creamy goodness of homemade rasmalai with a modern twist! This easy recipe uses milk powder to create soft, spongy paneer balls that are soaked in a luscious saffron-infused milk syrup. Perfect for any celebration or a special treat, this quick and convenient version of the traditional Indian dessert brings the authentic flavors of rasmalai to your kitchen in no time. With just a few ingredients and simple steps, you can impress your family and friends with a dessert that's both delicious and delightful!"
- 1 cup milk powder
- 1 tablespoons all-purpose flour (maida)
- 1 teaspoon baking powder
- 1 beaten egg (use 3-4 table spoon)
- 4 cups full-fat milk
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon cardamom powder
- 2 pinch of saffron strands
- 2 tablespoon chopped pistachios and almonds for garnish
- Prepare the Flavored Milk (Rabri):
- In a heavy-bottomed pan, bring the full-fat milk to a boil.
- Add sugar, cardamom powder, and saffron-infused milk. Reduce the heat and let it simmer, stirring occasionally, until the milk reduces to about half its original volume. Add 1 tbsp of chopped nuts.
- Stir well and continue to simmer for another 5-10 minutes.
Meanwhile, prepare the Rasmalai balls.
- Prepare the Rasmalai Balls:
- In a mixing bowl, combine milk powder, all-purpose flour, and baking powder.
Add ghee and mix well until the mixture resembles breadcrumbs. - Gradually add the beaten egg, one tablespoon at a time (about 3 tablespoons total), and gently combine the mixture with your hands until a soft, smooth dough forms.
- The dough should not be sticky or not too hard.
- Divide the dough into small, equal-sized balls and gently flatten them into discs, ensuring they are smooth with no cracks.
- In a mixing bowl, combine milk powder, all-purpose flour, and baking powder.
- Add Rasmalai Balls In Flavored Milk
- Garnish and Serve:
- Carefully dish out .
- Before serving, garnish the rasmalai with chopped pistachios and almonds.
- Serve chilled for the best taste and texture.
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Cholesterol 40mg14%
- Sodium 150mg7%
- Total Carbohydrate 30g10%
- Sugars 25g
- Protein 10g20%
- Calcium 400 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Consistency of Dough: Ensure that the dough is smooth and slightly sticky but not too wet. If it’s too dry, the Rasmalai balls may crack; if too wet, they might dissolve in the milk.
- Cooking Time: Be careful not to overcook the Rasmalai balls in the milk. They should be cooked just until they expand and become airy.
- Gentle Handling: When transferring the Rasmalai balls into the serving dish, handle them gently to avoid breaking them.
- Serving Temperature: Rasmalai is best served chilled. After assembling the dish, refrigerate it for a few hours before serving to enhance the flavors.