A dish which initially originated in the Bengal regions of India, it’s a well-loved milky dessert that can be described as a spongey cheese dumpling and can be compared to a milk cake due to it’s texture, although I personally think these are slightly better.
The traditional Rasmalai recipe can be a bit tricky and take hours to prepare. This recipe is a hack to create the same quality Rasmalai, by making the rasmalai dough with a good quality milk powder (such as Nido Fortified Milk Powder) and it takes less than an hour to get them ready.
According to the stats and all the pictures I’ve received from my followers recreating this, I can safely say that this is one of the most loved recipes on my blog right now.
Haven’t tried making these Rasmalai yet? Make it once and I am sure you’ll be hooked!
15-20
Rasmalai balls10
minutes20
minutesIngredients
- for Dough
1 cup Milk powder
½ Tsp Baking powder
1 large Egg, beaten
1 heaped Tsp Ghee
- for Milk
1 to 1 ½ litres Milk
1 cup Sugar
2-3 Cardamom seeds
Pinch of Saffron
Directions
- In a bowl, mix together milk powder, baking powder, egg and ghee, using a spoon. Knead with hands until you get a smooth dough. Set aside.
- In a skillet, add the milk , sugar, cardamom seeds and saffron on medium heat.
- Start making mini balls (approx. 1 inch in diameter) with the dough, you can also flatten it lightly.
- Once the sugar is completely dissolved in the milk, add these dough balls in it.
- Let it cook in the milk for about 15-20 minutes or until you get the perfect spongey texture.
- Small tip is to keep alternating the flame from low to high and high to low every couple of minutes. This helps to get the right texture and get it perfectly cooked all the way.
- After it is done, turn off the heat and let it cool for about 20minutes.
- Transfer the dessert into your serving dish, let it chill in the fridge for a couple of hours until you serve.
- Garnish with your choice of nuts like pistachio or almonds (optional) and Indulge!
