INDIAN DESSERT RASMALAI - MILK POWDER RECIPES

RASMALAI RECIPE

Here am with yet another Indian dessert Ras malai, the royal bengali dessert. The word rasmalai comes from two words 'Ras' which means juice in hindi and 'malai' which means cream. Rasmalai / rossomalai is described as 'the rich cheesecake without crust'. Yes, it is...here the yellow colored flattened balls made of milk powder is soaked in malai which is flavored with cardamom. Homemade rasmalai is usually made from powdered milk, all-purpose flour, baking powder and oil which are kneaded to form a smooth dough, then shaped into balls, flatten and then dropped into simmering milk cream. This spongy Indian dessert recipe is served chill along with some nuts. So here is the recipe showing how to make rasmalai recipe with milk powder/  bengali sweets / milk powder recipes / powdered milk recipes.

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INGREDIENTS (1 cup = 250 ml)

FOR BALLS

Milk powder - 1 cup (i used nestle nido, can use any)

All purpose flour  - 1 tbsp, leveled

Baking soda -  quarter tsp or baking powder - 1 tsp  

Egg  - 1, at room temperature

Oil / ghee   - 1 tbsp , melted

FOR MILK MIXTURE

Milk    - 3 cups

Sugar - 5 tbsp or can add 3 tbsp condensed milk instead(as add per your sweet preference )

Saffron     - few strands mixed in hot milk, optional

Cardamom powder - two pinches

Chopped pistachios and almonds for garnishing

PREPARATION

please check the below video showing how to make Rasmalai

• Sieve the dry ingredients (all purpose flour, baking soda, milk powder)  into a bowl. To this, add egg. You can whisk the egg well before adding or can add directly. 
• Mix very well with your hand. You will get a sticky mixture.
• Now add oil little by little and make a smooth dough. Knead very well.
• Let it rest aside until u make the milk mixture.
• Boil the milk with sugar(or condensed milk), cardamom powder, saffron milk over a medium heat in a wide pan.
• Now make small balls of equal size with the prepared dough and flatten them slightly.
• Drop the balls one by one to the boiling milk mixture.
• Cover the pan and cook over a medium-high flame for few minutes. You can see the balls become double i. Then lower the flame and cook for 10 minutes until the balls are soft and light. (you must cook them well over a low flame for 10 minutes or else results in an uncooked balls.)
• Just before removing from flame you can add kewra water (half tsp, which is used for flavoring North Indian sweets). This is optional and I skipped this as I do not have any. I added rose water instead.
•  Transfer it to a serving dish and sprinkle the chopped nuts.
• Once it cools slightly, refrigerate it until serving. Chilled rasmalai tastes awesome. 
• Please check this Detailed video