Rasmalai is a classic Indian dessert which has discs made of milk powder, eggs and few other ingredients and is cooked in a sweet, saffron and cardamom flavored milk. The discs soak up the creamy milk and turns soft, juicy and delicious. It is served chilled and garnished with nuts.
Hello everyone! So here I am going to post my first recipe of “the most famous RASMALAI”. I am so nervous, about this that my hands are shaking when I am preparing this post. Hope this new chapter in my life brings me lots of success and lots of amazing readers. Hope I can keep posting quality content for you guys and really hope that I will have your support throughout.
So let’s get to the Rasmalai recipe now. I know, this is a very basic and a very easy one. But I have to admit that this was one dessert which never came out perfect for me until my besty Sonia handed over her “never fail” recipe. All this time either the malai balls became rubbery or hard or too soft. My big brother is a big time fan of this king of sweets and for the same reason he was the one who used to judge the quality of it.
He had tasted all of my flop versions and finally when he tasted the one with the new recipe he gave me triple thumps up. He said it came out perfect!!! I was the happiest person in the world, finally I got it right!😊. So as a token of appreciation to Sonia, I am going to inaugurate my blog with her version of everyones favorite Rasmalai. Enjoy! 🙂
- 1½ Litre Full cream milk
- ½ Cup Sugar
- ½ Tsp Finely crushed cardamom seeds
- 1 Tbsp Ghee
- ¾ Tsp Baking powder
- 90 Grams Full cream milk powder
- 1 Tsp all-purpose flour
- 1 Large Whole eggs (well beaten) 60g (3 tbsp plus 1 tsp)
- 5 Whole green cardamom
- Chopped pistachios
- Boil the milk in a pan over medium heat.
- Once it comes to a boil, add cardamom and sugar. Mix well and let it cook on low flame while we make the rasmalai balls.
To make Rasmalai balls:
- Meanwhile mix together the milk powder, baking powder, all purpose flour, cardamom seeds and ghee.
- Add the beaten egg and mix until the mixture comes together. The dough will be a little sticky and soft.
- Make about 15 small flattened round balls. Make sure there are no cracks in the balls. (don’t make big discs as it will puff up further while cooking)
- Transfer these balls to simmering milk gently.
- Cover and cook for 8-10 minutes until you get fully puffed up light balls.
- Fish out the balls gently and refrigerate it.
- Add saffron and boil the milk further until it gets thick. Refrigerate this milk separately.
- While serving, place the rasmalai balls in the serving plate and pour the thick milk on top of it.
- Garnish with chopped pistachios and saffron and serve cold.