Quick Rasmalai Recipe with Powder Milk

Ras malai or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent, possibly Bengal. The name ras malai is the Hindi cognate of Bengali: rosh, meaning "juice", and malai, meaning "cream". It's also very popular in Pakistan and usually made for special occasions! 

Today I'm sharing a quicker method for making Rasmalai. Using milk powder instead of cottage cheese is a very common method that us millennials use all the time.

Thanks to Butter over Bae for the following tips!

TIPS TO MAKE THE PERFECT RASMALAI DISCS EVERY TIME.

1. Use cold ingredients. Keep the milk powder in the freezer for 5 mins before making the balls and use cold egg as well
2. Use a plate or a wide bowl to mix the dough, this will make it easier for you to knead the dough with your palms.
3. Use good quality milk powder and good quality baking powder (more often than not, expired baking powder is the culprit of bad results)
4. If the dough seems very sticky, add 1 tsp of milk powder and knead again.
5. If the dough seems hard and is cracking on making balls, add a little ghee and knead again.
6. Make a small depression in the centre of the discs, this gives a very even disc shape once it is boiled in milk.
7. Your rasmalai balls should be smooth and crack free when you dip it in the milk.

Watch the video recipe below for more details!

Quick Rasmalai Recipe

INGREDIENTS:

• 1.5 litre whole fat milk 
• 5-6 cardamom pods                                     
• 1/2 sugar                                                 
• 1 cup powder milk (brand Nido)              
• 1 tsp all-purpose flour                              
• 1 tsp baking powder                                
• 1/4 tsp cardamom powder                     
• 1 tbsp ghee or butter/oil
• 1 egg (large size)                              
• pistachio and saffron for garnishing.

DIRECTIONS:

1. In a wide saucepan, add milk, sugar and cardamom pods. Keep it on medium to low flame and allow to boil. Once the milk boils, reduce the flame to low.
2. In a wide plate or broad bowl, add milk powder, baking powder and white flour and mix well.
3. Form a well in the centre of the dry ingredients and add ghee in the centre.
4. Beat the egg and add it in the centre of the well.
5. Knead the dough of the rasmalai with the palm of your hands till the mixture becomes smooth.
6. Form small balls with dough and press it in the centre to form discs.
7. Drop the balls in the milk at medium to low flame and cover the pan with the lid. Let the rasmalai cook for about 15 mins.
8. After 15 mins yours rasmalai balls would have doubled in size, turn off the flame and sprinkle chopped pistachios and saffron.
9. Let the rasmalai sit in the pot till it comes down to room temperature.
10. Transfer the rasmalai onto the serving dish carefully and chill it in the fridge.
11. Serve cold!