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Soft 20-Minute Rasmalai with Milk Powder Recipe

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This Soft 20 Minute Rasmalai recipe using milk powder offers a quick and easy way to prepare a classic Indian dessert. Light, spongy cheese balls simmered in fragrant, cardamom-infused sweetened milk make this treat irresistibly delicious. Perfect for a festive occasion or a simple sweet craving, this homemade rasmalai requires minimal ingredients and only 20 minutes of active cooking.

Ingredients

Milk Mixture

  • 3 – 3.5 cups whole milk
  • 1/3 cup sugar (70g)
  • 1/8 tsp salt
  • 5-6 cardamom pods
  • 1 tbsp slivered pistachios

Rasmalai Dough

  • 1 cup full fat milk powder (100g)
  • 3/4 tsp baking powder
  • 1 1/2 tsp all purpose flour
  • 2 tsp vegetable oil
  • 1 large beaten egg (56g)

Instructions

  1. Prepare the Milk Mixture: Combine whole milk, sugar, salt, and cardamom pods in a wide bottomed pan and bring it to a boil over medium heat.
  2. Dissolve the Sugar: Once boiling, reduce the heat and mix well to ensure the sugar dissolves completely.
  3. Simmer Gently: Lower the heat to maintain a gentle simmer. For thicker milk, use 3.5 cups milk and cook on medium heat for 5-8 minutes before reducing to the gentle simmer.
  4. Add Pistachios: Stir in the slivered pistachios to infuse flavor into the milk.
  5. Make the Rasmalai Dough: In a separate bowl, mix milk powder, baking powder, and all-purpose flour thoroughly. Add the vegetable oil followed by the beaten egg and knead by hand till a soft, slightly sticky but manageable dough forms.
  6. Shape the Dough Balls: Quickly form 10-12 smooth, compact balls about an inch in diameter by flattening then rolling the dough between your palms.
  7. Cook the Rasmalai Balls: Drop the shaped balls gently into the simmering milk. Cover the pan and let them cook undisturbed for 5 minutes on the gentlest simmer.
  8. Flip and Continue Cooking: Carefully flip each rasmalai to the other side and cook for another 5 minutes. Then turn off the heat.
  9. Cool and Chill: Allow the rasmalai to cool in the milk, then transfer to a container and refrigerate for at least 2 hours or overnight for best flavor and texture.
  10. Serve: Garnish with additional slivered pistachios before serving chilled for a deliciously soft, fragrant rasmalai dessert.

Notes

  • Using 3.5 cups milk and simmering it a little longer before adding the dough results in thicker, richer milk for the rasmalai.
  • Be quick while shaping the balls to maintain their softness and prevent drying of the dough.
  • Allowing the dessert to chill overnight enhances the flavors and softens the rasmalai further.
  • If you desire, substitute vegetable oil with melted ghee for a richer flavor.

Find it online: https://marthatasty.com/soft-20-minute-rasmalai-with-milk-powder-recipe/