Soft 20-Minute Rasmalai with Milk Powder Recipe

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If you’ve ever dreamed of making a classic Indian dessert at home that’s both delightfully soft and incredibly quick to prepare, then this Soft 20-Minute Rasmalai with Milk Powder Recipe is your new best friend. Combining the rich creaminess of milk powder with the floral fragrance of cardamom and the subtle crunch of pistachios, this recipe creates melt-in-your-mouth rasmalai that’s ready in no time. It’s perfect for those moments when you want an indulgent treat without the hours of waiting, and trust me, once you try it, this method will become your go-to for festive occasions or just a sweet craving fix.

Ingredients You’ll Need

The magic of this recipe lies in its simplicity: just a handful of everyday ingredients that each play a starring role in creating the perfect texture, taste, and aroma. You don’t need anything fancy, just the right balance of rich dairy, spices, and a little fluff to lighten the dough.

• Whole milk (3-3.5 cups): The foundation of the “ras,” it provides creaminess and the perfect cooking medium.
• Sugar (1/3 cup, 70g): Adds sweetness and helps dissolve into the milk for that smooth, sweet base.
• Salt (1/8 tsp): Balances flavors and enhances the sweetness.
• Cardamom pods (5-6): Infuses the milk with a warm, aromatic touch that’s characteristic of rasmalai.
• Slivered pistachios (1 tbsp): Adds a beautiful pop of color and a nutty flavor with a bit of crunch.
• Full fat milk powder (1 cup, 100g): Essential for creating the soft and spongy dough with an intensely milky flavor.
• Baking powder (3/4 tsp): Helps the rasmalai balls puff up and stay soft.
• All-purpose flour (1 1/2 tsp): Gives structure and keeps the dough together without making it tough.
• Vegetable oil (2 tsp): Keeps the dough moist and smooth for easy shaping.
• One large beaten egg (56g): Binds the dough and contributes to a tender texture.

How to Make Soft 20-Minute Rasmalai with Milk Powder Recipe

Step 1: Prepare the Milk Mixture

Start by combining the whole milk, sugar, salt, and cardamom pods in a wide-bottomed pan. Bring this mixture to a boil, stirring occasionally to melt the sugar completely. Once dissolved, reduce the heat to maintain a gentle simmer. This slow simmer ensures the flavors meld beautifully, and the sugar is fully incorporated without scorching the milk. Adding pistachios at this stage delivers subtle nutty notes right into the creamy base, elevating the overall flavor profile.

Step 2: Make the Rasmalai Dough

While the milk mixture is simmering, it’s time to prepare the dough. In a bowl, mix together the full fat milk powder, all-purpose flour, and baking powder thoroughly. Add the vegetable oil and then the beaten egg, working the ingredients by hand. Initially, the dough will feel soft and a bit sticky, but as you knead, it will gradually become more pliable and drier, perfect for shaping. This texture is crucial for your rasmalai to puff up and remain delicate in the milk.

Step 3: Shape and Cook the Rasmalai Balls

Quickly divide the dough into 10 to 12 small balls, roughly an inch each. Flatten and compact each ball between your palms to create smooth shapes — this prevents cracking while cooking. Gently drop these dough balls into the simmering milk. Once all are in the pan, cover it and let them cook undisturbed on the lowest simmer for 5 minutes. Then carefully flip each rasmalai to ensure even cooking on both sides and cook for another 5 minutes. After that, turn off the heat and allow them to cool in the pan before transferring to a container.

Step 4: Chill and Let Flavors Develop

Refrigerate the rasmalai for at least 2 hours, or better yet, overnight. This chilling time allows the ras malai to soak in the sweet, fragrant milk, developing the signature soft texture and flavor complexity that makes this dessert truly special.

How to Serve Soft 20-Minute Rasmalai with Milk Powder Recipe

Garnishes

Sprinkle extra slivered pistachios on top for a fresh, nutty crunch and a splash of color that invites you in. Some rose petals or a slight dusting of saffron strands can also beautifully enhance the presentation, making it feel just a bit more celebratory without overshadowing the delicate taste.

Side Dishes

While rasmalai is typically enjoyed on its own as a dessert, pairing it with a cup of lightly brewed cardamom chai or a simple, unsweetened black tea balances the sweetness. If you’re serving a full Indian meal, rasmalai makes a perfect finisher after spicy or savory curries and rice dishes, providing a cool and comforting contrast.

Creative Ways to Present

Try serving the rasmalai in elegant glass bowls or small dessert cups, layered with a drizzle of saffron-infused syrup or fresh fruit like pomegranate seeds for a burst of freshness. For a fun twist, use edible gold leaf or chilled rose water spray just before serving to add that wow factor for guests.

Make Ahead and Storage

Storing Leftovers

Leftover rasmalai keeps well in the refrigerator, tightly covered, for up to 3 days. The flavors actually deepen with time, so the dessert can taste even better the next day. Just be sure to store it in its milk syrup to keep the rasmalai soft and moist.

Freezing

While freezing is not typically recommended because it can change the texture of the rasmalai and the milk syrup, if you must, freeze the dough balls before cooking. Later, thaw and cook them fresh in the milk mixture for the best results. Avoid freezing the finished dish to retain the optimal softness.

Reheating

To warm leftovers, gently heat the rasmalai in its milk syrup on low heat; take care not to boil. This will soften the dessert back up and refresh the flavors without making the milk curdle or the rasmalai tough.

FAQs

Can I make rasmalai without milk powder?

Milk powder is the key ingredient that gives this rasmalai its softness and rich texture, so skipping it would change the dessert considerably. However, you can try making traditional chenna (paneer)-based rasmalai if you want to avoid milk powder, but it is a different preparation method altogether.

How important is using fresh whole milk?

Using fresh whole milk is essential for the richest, creamiest base. Lower fat milk or ultra-pasteurized types might not reduce or simmer the same way and could impact the texture and overall taste.

Why do I need to flip the rasmalai balls during cooking?

Flipping ensures that they cook evenly on both sides and puff up uniformly, which contributes to that signature rasmalai softness and lightness.

Can this recipe be made vegan?

Since this version uses an egg and milk powder, it’s not vegan-friendly. However, you could experiment with plant-based milk powders and egg substitutes, but texture and taste will vary significantly.

Is it necessary to refrigerate the rasmalai after cooking?

Yes, chilling allows the rasmalai to absorb the milk syrup fully. This resting time enhances the flavor and texture, transforming it into the melt-in-your-mouth treat we all adore.

Final Thoughts

There’s pure joy in making a dessert that feels luxurious yet is incredibly simple and fast, and this Soft 20-Minute Rasmalai with Milk Powder Recipe delivers exactly that. Whether you’re surprising your family or craving something sweet on a busy day, this recipe will quickly become a treasured classic. Dive in, enjoy the process, and savor every creamy, aromatic bite!

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