Rasmalai - A lovely light dessertđ¸
- Nadia Naziri
- Jun 30, 2020
- 2 min read
Recipe Credits: Roohi Ahmad
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 wonât 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.
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