Rasmalai

Servings : 22-24 pieces

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!  🙂

Ingredients

  • 1 cup Nido (full cream milk powder) (120 gm)
  • 1 egg at room temp, lightly beaten
  • 1/2 tsp. baking powder
  • 2 tsp. oil
  • 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. sugar
  • pinch of cardamom powder OR 2 green cardamom pods
  • a few strands of saffron

Instructions

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!  🙂

Enjoy!

 

126 thoughts on “Rasmalai
126 Replies
  • Asa dear..hope u will be fine
    Asa dear..hope u will be fine..thanks for your good recipe.its come out delicio. I made it couple of time before it’s good but now I made it i worried. Problem is when I put balls in milk n covered the pan ..after 5 min I open it it’s beautifully big n further 2 to 3 mins it’s going shrink n hard..plz tell me how this happen with the same ratio n method n what’s the reason ?

    • W/Salaam, am not really sure,
      W/Salaam, am not really sure, could be that the milk was boiling too rapidly or maybe you used too much baking powder? Give it one more try and see what happens. You said you made the same recipe twice before with great results, did you make any changes at all this time?

  • Salaams Sister Fauzia. Many
    Salaams Sister Fauzia. Many many thanks for this wonderful recipe. I have always steered clear of making rasamalai as I always thought it was a tricky thing. But I tried your recipe today and it came out perfectly. Your directions were perfect! Masha Allah, may Allah bless you with much Barakah for teaching us these wonderful things. JZK again!

  • Hello Fauzia, I tried Ras
    Hello Fauzia, I tried Ras Malai’s yesterday they came out perfect MA. Although my dough was really sticky but I put it in the icing bag and made balls 😀 they flattened out later but still they came out soft and spongy. Just wanted to know why it happened. The only thing that comes to my mind is an egg. I guess I used a large egg? Any idea?

  • Hello fauzia, i tried
    Hello fauzia, i tried rasmalai today…but it expanded whil simmering in th milk..but wen it cooled it became hard… plz help me to mak rasmalai like yours….
    Do i have to keep the dough aside aftr binding?

    • Hi. Sounds like you may not
      Hi. Sounds like you may not have followed all the instructions accurately. Please read through all the instructions given and see what you might have missed out. And no you do not need to set the dough aside after kneading it.

  • Hello fauzia baji… i tried
    Hello fauzia baji… i tried rasmalai again…alhamdolilah it turned out jus purfect… it ws a lil more softer…but dint break up… so all good…thanks fr the lovely recipe.
    Evn made chicken malai tikka today it ws jus as the name says “like malai” …melts i the mouth..we had it like sandwich in long breads..juss awesome..thanks a lott.
    jazakallah khairan..

  • salam
    salam
    first of all tnx a lot for this recipe….i tried it n taste was really good but the problem was the balls didnt expand that much..would u plz tell me what might b the reason? while i used right amount of ingredients
    n my scnd question is can we use condensed milk to thicken the milk…if yes thn in what amount of cndnsd milk n sugar?
    thnk u

    • W/Salaam, could be that the
      W/Salaam, could be that the egg was too small or the baking powder did not take effect, use a fresh baking powder. Yes you can use condensed milk, that would be according to your taste. Add and adjust the sugar content to suit your personal taste.

  • Dear Fauzia, I made rasmalai
    Dear Fauzia, I made rasmalai today n it turned out amazingly soft spongy n juicy. I followed your recipe step by step and also pricked 6-7 whole in the middle of balls. Only addition I did was, I added some drops if rose water and 1 table spoon of ground almond to the milk mixture. Rest of the ingredients n garnishing as it is. Divine!!!
    Also I want to add that this was my second attempt in making Ras malai. First attempt, I failed terribly as I followed some other recipe. Thank you so much Fauzia, for sharing such a wonderful recipe with tips. God bless you.

  • Assalaalaykum Fauzia
    Assalaalaykum Fauzia
    I tried rasmalai today, and it come out perfect spongy and soft.I followed your recipe exactly step by step. The sweetness, softness and sponginess were perfect. I could not believe myself that I made it so perfect. Thank you so much for sharing the recipe. May Allah Bless You. Keep up the good work.

  • well i am totally fedup now.
    well i am totally fedup now. i made rasmalai from nido milkpowder severaltimes. and everytime dough gets extremely sticky.all measurments are correct.plz tell me my mistake.and also plz plz plz tell me which type of nido milkpowder u r using.i would really be v greatful to u.waiting for rep.thankyou 🙁

    • Am sorry that your attempts
      Am sorry that your attempts are not working out. The fact that you mentioned that the dough is getting sticky means there is a measurement that is off. Either you are not measuring the milk powder properly or you are using a very big egg. Try and be very certain of all the measurements. Do not add all the egg at once, add it gradually. If you have tried everything and you still are not successful then am sorry I really do not know what else to advice. I use the regular Nido milk powder, full cream.

  • Salaam, it seems like others
    Salaam, it seems like others are having same problem as me. Whilst my balls were simmering, they expanded to a lovely size but when I removed from the gas and they started to cool, then they shrank :(. Will have to try again soon insha Allah

  • aoa fauzia kaisse hain ap ???
    aoa fauzia kaisse hain ap ??? rasmailai bnatay howay aksar rasmalai balls toot jatay hain jb b ma dood ko thick karnay ke koshish kar rae hoti hon may b over cook ho kr toot jatay hain….

  • I tried today it was all set
    I tried today it was all set they expand very well was very soft but after sometimes they turned to shrink and got harder 🙁 why?? i tried again and it happened again to me.. What was the reason?

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