Soft 20-Minute Rasmalai with Milk Powder Recipe
This Soft 20 Minute Rasmalai recipe uses milk powder to create delightfully soft and spongy rasmalai discs that soak in a fragrant cardamom-infused milk syrup. Ready in a little over two hours including chilling time, it yields a classic Indian dessert with the richness of pistachios and a silky texture, perfect for special occasions or indulgent treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Ingredients
Milk Mixture
- 3-3.5 cups whole milk
- 1/3 cup sugar (70g)
- 1/8 tsp salt
- 5-6 cardamom pods
- 1 tbsp slivered pistachios
Rasmalai Dough
- 1 cup full fat milk powder (100g)
- 3/4 tsp baking powder
- 1 1/2 tsp all purpose flour
- 2 tsp vegetable oil
- 1 large beaten egg (56g)
Instructions
- Prepare the Milk Mixture: Combine the whole milk, sugar, salt, and cardamom pods in a wide-bottomed pan. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Simmer the Milk: Once the sugar has dissolved, reduce the heat to maintain a gentle simmer. If you prefer a thicker milk for the rasmalai, use 3.5 cups of milk and cook on medium heat for 5-8 minutes to thicken before lowering the heat.
- Add Pistachios: Stir in the slivered pistachios into the simmering milk mixture for flavor and garnish.
- Make the Rasmalai Dough: In a mixing bowl, combine the milk powder, all-purpose flour, and baking powder. Mix well, then add the vegetable oil followed by the beaten egg. Work the mixture by hand until it forms a soft, slightly sticky dough that becomes drier as the ingredients combine.
- Shape the Dough Balls: Quickly shape the dough into 10-12 balls roughly one inch in diameter. Flatten each ball slightly and drop them gently into the simmering milk mixture. Continue until all dough is used.
- Cook the Rasmalai: Cover the pan and let the dough balls cook undisturbed at the gentlest simmer for 5 minutes.
- Flip and Continue Cooking: Carefully flip each rasmalai disc and cook uncovered for an additional 5 minutes. Then, turn off the stove and allow them to cool in the milk before transferring to a serving dish.
- Chill and Serve: Refrigerate the rasmalai for at least 2 hours or overnight for best flavor and texture. Garnish with additional pistachios before serving.
Notes
- Use whole milk for the creamiest texture and best flavor.
- For thicker milk syrup, increase milk to 3.5 cups and simmer for 5-8 minutes before adding dough balls.
- Handle the dough quickly as it can dry out or become too sticky if left too long.
- Flipping the rasmalai discs midway ensures even cooking and soft texture.
- Chilling overnight enhances the flavors and softens the rasmalai further.
