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A bowl full of foolproof rasmali made with milk powder
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Rasmalai made with Milk Powder (Beginner-Friendly Recipe)

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.
Prep Time10 minutes
Cook Time30 minutes
40 minutes
Course: Dessert
Cuisine: Indian, Pakistani
Keyword: Rasmalai, Rasmalai made with powdered milk
Servings: 4
Calories: 269kcal
Author: Saba Ahmad

Equipment

  • 1 pan

Ingredients

  • cup milk powder full fat
  • 1 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp vegetable oil
  • 1 medium egg
  • ¼ tsp cardamom powder
  • 4 cups milk
  • ⅓ cup sugar or to taste
  • 3 cardamoms
  • 15 pistachios crushed
US Customary - Metric

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 
 

Nutrition

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