Rasmalai - A lovely light dessert🌸

Recipe Credits: Roohi Ahmad

Facebook: https://www.facebook.com/jhatpatqueenroohi/

Instagram: https://www.instagram.com/jhatpatqueen/?hl=en

Website: https://jhatpatqueen.com/about/

INGREDIENTS

• 2 cups milk powder (any good quality )

• 2 tbsp oil (vegetable or canola)

• 1 teaspoon baking powder

• 1 teaspoon white all purpose flour

• 2 eggs (any two of the same size)

• 1 1/2 cups of white cane granulated sugar

• 8 cups whole milk

• 1 teaspoon green cardamom powder

• 1/2 cup almonds & pistachios crushed

• 1/4 teaspoon kewra water or rose essence (optional)

DIRECTIONS

• Mix all ingredients in a bowl: milk powder, oil, eggs, baking powder, flour, and make 1 inch balls. Dough should be soft. If you find it to be hard then you can add 2 tbsp of liquid whole milk while mixing to soften it.

• Boil milk with sugar add elaichi powder. When it comes to a boil, drop rasmalai balls and cook for 4 to 5 mins on medium flame. Do not move balls with a spoon. Simply keep moving and titling the pan with a mitten to ensure even cooking.

• When balls are cooked, close the lid and turn flame off. Remove from stove.

• When rasmalai cools down to room temperature, top it with the kewra water and almond pistachio mix.

NOTES

• I like big rasmalai pieces and was able to make 25 pieces with this recipe. If you like your rasmalai small you can get about 30 pieces out of this recipe.

• Make sure baking powder is not too old. I always like to write the date I opened it and use it within 6 months of opening.

• Do not let the liquid milk thicken up too much as the rasmalai won’t be able to soak it up.

• Do not add any essence when the milk is hot since it can curdle your milk.

• When making the balls, make sure the dough is soft and there are no visible cracks. When mixing the dry ingredients, add 2 tbsp milk to soften the dough balls if needed or if you see cracks.

• I use either Carnation Instant Nonfat dry milk or Nestle Nido powdered milk which you can find in an Indian market.