Rasmalai with Milk Powder is a beginner-friendly recipe. If it’s your family’s favorite dessert, but buying a family-size pack of rasmalai at the store isn’t cost-effective, let me show you how to make this easy rasmalai at home with just a handful of ingredients in 40 minutes. Trust me, this is the easiest recipe you’ll ever find.

A bowl of Rasmalai made with Milk Powder (Beginner-Friendly Recipe)

Ingredients for Rasmalai made with Milk Powder

You’ll need only a handful of simple ingredients for this beginner-friendly rasmalai recipe. Let me walk you through how to choose the right ingredients.

A picture showing all the ingredients needed for the rasmalai made from milk powder which is fool proof and beginner friendly

Whole Milk

Start by pouring the milk into a wide pan. Heat it until it comes to a boil, add the sugar, then lower the heat and let it simmer on the lowest setting while you prepare your dough.

Milk Powder

I used full-fat milk powder for this recipe. If you want to use low-fat, I will not recommend it, as it will not give you the taste and texture you are shooting for in this recipe.

Baking Powder and all-purpose flour

You’ll also need baking powder and all-purpose flour. Mix the dry ingredients in a bowl before adding any wet batter so they are evenly distributed.

Ghee or oil

Most of the recipes out there suggest using ghee. I tried this recipe with oil (vegetable or light olive oil), and it works just fine.

Egg

I used one medium-sized egg. Break the egg in a separate bowl, whisk it, then add it to the dry mixture slowly, and use your hands to mix it.

Cardamoms and Pistachios

I only used cardamom in the milk for the fragrance; you can also use some cardamom powder in the rasmalai while you are making the dough. Garnish the rasmali with chopped pistachios or almonds. You can use any nuts of your choice.

Tip: Never add rasmali into cold or hot milk. Milk should be warm, or your rasmali will break

How to make rasmalai with dry milk powder

  • Start by adding milk to a wide pan. When it comes to a boil, add sugar and cardamom, then lower the heat and let it simmer for 10 minutes. Make sure to stir the milk to avoid sticking to the bottom and overflowing.
  • Meanwhile, start preparing your dough for rasmalai. Add all of your dry ingredients (full-fat milk, baking powder, and all-purpose flour) in a bowl. Mix it well. Add your ghee/oil and mix again. Go ahead and whisk an egg in a separate bowl, then add it slowly to your dry ingredients. Use your hands to mix it. Your dough will be sticky.
A pot of milk simmering on low heat
dough for rasmalai made with milk powder
  • Now work quickly and divide the dough into 12 equal portions, then shape them into small discs. You can choose the shape of your choice.
  • Once you are done making all of the rasmalai, add them to the simmering milk, making sure the milk is not cold or hot. It should be simmering; then cover and leave them for 5 minutes over low heat. After 5 minutes, use a fork and gently turn them over. Cover and cook for another 10 minutes.
Disc shape rasmalai is ready to be put in the milk
rasmalai is simmering with the whole milk
  • After 10 minutes, your rasmali is ready. Garnish with chopped pistachios, almonds, or any other nuts of your choice. Let it cool down completely and then enjoy. However, if you are impatient like me, then enjoy it while it’s still warm.

How to serve beginner-friendly rasmalai

Serve the rasmali cold for best results. Let it cool down in the refrigerator overnight or for at least 4 hours before serving. If you love making desserts, then try my ricotta cheese rasmalai and rasmalai cake. Hosting? Try my beginner-friendly chicken biryani for a main dish or Aloo matar pulao for a side, and don’t forget to make chicken bread with spicy filling for an appetizer.

You can keep this rasmali for 2-3 days in the refrigerator in an airtight container or cover the bowl with plastic wrap.

A bowl full of foolproof rasmali made with milk powder
Rate the Recipe

Rasmalai made with Milk Powder (Beginner-Friendly Recipe)

Saba Ahmad
servings: 4
This rasmalai recipe is beginner-friendly, uses milk powder instead of the traditional cheese method, and it's also cost-effective. Rasmalai is a perfect dessert to make in advance if you are hosting, except that you need to keep it away from your family.
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Prep Time: 10 minutes
Cook Time: 30 minutes
40 minutes

Ingredients
 

  • cup (100 g) milk powder full fat
  • 1 tbsp (6 g) all-purpose flour
  • 1 tsp (4 g) baking powder
  • 1 tbsp vegetable oil
  • 1 medium egg
  • ¼ tsp cardamom powder
  • 4 cups (1 l) milk
  • ⅓ cup (70 g) sugar , or to taste
  • 3 cardamoms
  • 15 pistachios crushed

Equipment

  • 1 pan

Instructions
 

  • In a pot, add milk and start heating it up over medium heat until it comes to a gentle boil. It’ll take about 10 minutes. Add sugar and cardamom. Then lower the heat and keep it simmering.
  • In a bowl, mix all-purpose flour, milk powder, and baking soda. Add oil and mix it well.
  • In a separate bowl, beat one egg. Now slowly add the egg to the milk powder mixture and use your hands to mix it until everything is well combined.
  • Now divide it into 11-12 pieces and shape them into small discs. You can shape them however you like. You need to work quickly to avoid drying of batter. I have shaped them into small discs.
  • If your mixture feels dry, then press it between your palms and then roll. Milk powder has natural oil, and it will shape easily.
  • Once you are done shaping all the Rasmalai, add them to the simmering milk. Cover and cook over low heat for about 5 minutes, then use a fork and flip them to the other side
  • Cover and cook on low heat for another 10 minutes.
  • Sprinkle the crushed pistachios, cool and enjoy.
  • Rasmalai tastes best when it's served cold.

Video

Notes

Milk powder dough sticks to your hands; washing your hands in between helps prevent the sticking. 
If your dough feels dry, press it between your palms, and it will release the oil. If it’s very dry, then add 1 tbsp of milk and knead it again.
Keep the rasmalai covered with a paper towel to avoid drying. As soon as you are done making rasmalai, add it to the warm milk 
 
Serving: 1g, Calories: 269kcal, Carbohydrates: 31g, Protein: 10g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 70mg, Sodium: 215mg, Potassium: 402mg, Fiber: 1g, Sugar: 28g, Vitamin A: 455IU, Vitamin C: 0.3mg, Calcium: 372mg, Iron: 1mg

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