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Rasmalai or alternatively labelled as Ras Malai is a deliciously refreshing dessert consisting of soft and light spongy balls made from milk powder cooked and served in creamy thickened milk and with a pistachio or almond garnish.

There are dozens of different recipes, and I probably have tried every last one in my effort to find the perfect combination which yields no-fail results.  After numerous experiments, I am at last satisfied with the results using this method!  :)

1 cup
Nido (full cream milk powder)
(120 gm)
egg at room temp, lightly beaten
1/2 tsp.
baking powder
2 tsp.
1/2 tsp.
plain flour
small pinch of cardamom powder
Other Ingredients
1 litre
whole milk
1 cup
evaporated milk
(200 ml)
6-8 tbsp.
pinch of cardamom powder OR 2 green cardamom pods
a few strands of saffron

Pour the litre of whole milk and evaporated milk into a wide pan. A wide pan is good because the rasmalai balls tend to expand a LOT as they cook and they will need the extra space.  Add sugar, cardamom and saffron.  Simmer on gentle heat for about 10-15 minutes (or longer for a thicker milk base).

While the milk boils gently, take a bowl and sift the Nido powder with the baking powder and flour.  Add the small pinch of cardamom and mix it in.  This will ensure the rasmalai smell very good.  Add the oil and rub it in with your fingertips.  Now add the lightly beaten egg and mix to form a soft and slightly sticky mixture.  Set it aside for about a minute. This small resting time BEFORE shaping the balls helps make sure the egg moisture is full absorbed into the milk powder.  If the mixture feels too dry, you can beat another egg and add 1 TEASPOON at a time from it into the mixture until the dough is of a good soft consistency for shaping. Do NOT add milk or water to this dough as it will make the rasmalai hard in the center.

Now here is a tip that I have found to be very useful in preventing hard centers in rasmalai.  Take a clean pin and poke a few tiny hold through each ball.  This will ensure that the rasmalai will cook through the center when it boils in the milk.

Bring the milk to a brisk boil and then LOWER the heat. Remember, if you drop them into rapidly boiling milk, the outside will cook fast and the inside will remain yellow/hard.  At the same time if you add them to milk which is not hot enough, they may fall apart or again, the centers will remain uncooked. So bring the milk to a brisk boil, then lower the heat so it is on gentle simmer and THEN immediately add the balls and cover your pan.

Also, always make sure to drop ALL the rasmalai balls in ONE GO into the simmering milk. One big mistake people tend to make is to drop them one at a time into the boiling milk.  With this method, the rasmalai will not all cook for the same length of time, so you will end up with some that have hard centers.  Cover the pot and let them simmer for about 5 minutes.

Uncover and gently flip them over with a spoon.  Cover again and allow them to cook for 10 more minutes on low heat.

To check if the rasmalai is cooked through, remove one and cut through it with a spoon.  It should be spongey and soft.  If not, put it back in the milk and keep simmering on low heat for a few more minutes.

Once done, turn off the heat and leave the rasmalai covered in the pan for a few minutes so that the steam helps continue to cook them. Transfer them gently to a bowl/dish and garnish with nuts. Chill overnight and serve this yummy milky dessert cold!

If your rasmalai turn out hard or too soft/fall apart for whatever reason, do not despair.  Pour everything in a blender (you can add a cup or 2 of milk and some sugar if you like) and blend until smooth. Then pour the mixture into molds and freeze for some amazingly delicious kulfi!  :)




Fauzia's Kitchen Fun's picture

Hi, cream would be a bit too heavy. Full cream milk means the milk which has full fat in it, not the fortified kind...I am not even sure what additives fortified milk has.

Turned out perfect Alhumdulilah..thanks alot.. God bless you :)

Aoa! Fauzia this is my first ever comment at your mouth watering recipes and i wanted to tell you that you are soooo amazing like your recipes ;-)
Your plus point in the form of "tips" is so helpful and superb which is rarely found on any other site
Im your huge fan
Jazak Allah for your work and please never ever quit your task

I tried your "zebra cake " which turned out delicious and eye catching now im gonna try this recipe of ras malai and im sure this will also be appreciable insha Allah

As regards this recipe ,i wanna ask that i have standard measuring cups which are generally used for baking measurements ,can i use it as i dont have scale for measuring in grams

Fauzia's Kitchen Fun's picture

Yes that is fine.

Does Evaporated milk mean condensed milk available in cans?

Fauzia's Kitchen Fun's picture

Yes the unsweetened heavy milk that comes in cans.

Salams, I've read the recipe and I was just wondering if it was possible to use gluten free powder

Fauzia's Kitchen Fun's picture

W/Salaam, I am not sure how well the rasmalai balls will hold without the gluten. You can try though.

hi dear. is there any substitute for egg? I just realised I don't hav an egg! plz advice. thanks :)

Fauzia's Kitchen Fun's picture

Hi, for this recipe I normally do not substitute the egg.

salam.ur recipes r awesome. keep up d gud wrk.i have a little query.can i use condensed milk intead of evaporated milk.thanks in advance

Fauzia's Kitchen Fun's picture

Thank you! Condensed milk usually contains sugar/sweetener so it may throw off the rest of the recipe.

also can u please tel me the measurements for 2 people.i m new to cooking n i dnt want my frst ever atmpt at rasmalai to b a disaster by assumng myslf:)

Fauzia's Kitchen Fun's picture

You can divide the recipe ingredients in half for a smaller amount.

salam.my rasmalai balls expanded when it ws hot bt when it cooled down they became small n hard.i followed d recipe exactly n i dnt knw where i may have gone wrong.cn u plx kindly tell me.
PS: even then the taste was amaxng n my husband ate dt all at one go.thank u so much.

Fauzia's Kitchen Fun's picture

W/Salaam, thanks for the lovely feedback. Am not sure what causes them to shrink for some people, I can only guess that maybe it is the baking powder used or the type of milk powder.

Aoa.i hv tried ras malai recipe twice. I m facing prb with baking powder I think. Once they swell too much . And wen they on the stove they are good n swollen but wen I put them in a dish n they cool down they shrink. Why is this so?

Fauzia's Kitchen Fun's picture

As I've mentioned in previous comments, I really do not know why that happens for some people. Sorry!

Can i use everyday powder? N secondly that we r only 2 members ne n my husband so if i want to half the recipe so what u suggest?

Fauzia's Kitchen Fun's picture

I do not know this powder but for me the recipe turns out best with Nido full cream milk powder. And you can make half the amount for a smaller portion.

Thank u so much for the recipe. My dough came out very sticky to the extent i couldnt work with it at all. The egg was too much, is this the reason? Actually i didnt hav the measurement cups n spoons so the meaurements were not accurate. I got them now n i wanna try the recipe again.

Fauzia's Kitchen Fun's picture

Hi, do give it another try and if the egg is too big just add it gradually instead of all at once.

I followed your recipe word by word and the results were perfect ❤
I love how you include the tiniest detail in your instructions which makes them absolutely foolproof! I've tried so many of your recipes and every single one of them turned out great :)
I've been wanting to comment since long but was just getting lazy to register here.
Finally did!! :D JazakAllahu Khairan!