Rasmalai

Rate this recipe 
4.92857
Average: 4.9 (14 votes)
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!

 


Comments

What kind of plain flour are you talking about?

are you talking about all-purpose flour?

admin_2's picture

Yes, All purpose flour.

Slmz, thnx fauzia!! I ws eagrly waitin 4 dis recipe n finaly i gt it frm u....
N I/A im gona try it vry soon

Shazana's picture

What can u use instead of evaporated milk?

admin_2's picture

You can just use regular milk in its place. Boil the milk longer so it thickens. :)

salams fauzia,is there no permanent solution for hard centers?

admin_2's picture

W/Salaam, please read through the tips I have given in the instructions...inshaAllah they will help.

and it also had a salty flavour wonder why had used rainbow evaporated milk

admin_2's picture

Am surprised at the salty taste as my recipe contains no salt at all and evaporated milk normally would not have any salt. Did you follow my recipe?

Assalam, thanks a lot for the delicious recipes :) well could u please tell me wat milk brand can i use instead of NIDO for this recipe? Will farmland milk be fine? thanks :)

admin_2's picture

W/Salaam, sorry I do not know farmland and have not used a different milk powder. But I am sure any good quality FULL CREAM milk powder will work.

Assalam..thanks a lot for this receipe :D everyone loved it :)

Evaporated Milk is Nido??

admin_2's picture

No, it is the concentrated liquid milk that comes in cans,. used for making rich tea. Not sweetened.

shafna's picture

salam sis.......... wat s the diffrent between whole milk and the evaporated milk?????????

shafna's picture

thank u........

kareema shafraz's picture

Can I know correctly what z eveporated milk. If I cannot find readymade what shall I do..

admin_2's picture

Please refer to the above comment/reply. :)

A.w.w very nice made

Hi Fauzia, going to make rasmalai first time.
Is it ok if I make it in advance. Like dinner is tommorow evening, can I make it tonight?

admin_2's picture

Hi, yes that is fine.

How many adults does it serve?

admin_2's picture

You get 22-24 rasmalai as mentioned on the right side under the pic.

I have tried your recipe of Rasmalai and the results has been amazing!!My husband loves it. JazakAllah fauzia for the wonderful recipe.

Assalamoalykum , I have been following your recipes for quite some time now, and you are the only one whom I have blind trust, that it will turn out good, even if I am trying it for the first time, and it does, would you please clarify that in rasmalai recipe the flour you mentioned is only half tspoon, is it right, or it is half cup?? I wanna try it but this thing confuses me, please reply soon.

admin_2's picture

W/Salaam, thank you and yes half a tsp NOT cup. :)

Salam fauzia, i tried them, those was good but the only prob is that when the balls were in the boiling milk it was well shape and swollen but once remove, it become smaller, i have get only 17 piece even through i shaped them smaller,what goes wrong but the taste was really outstanding, thanks a lot, May Allah bless you...

admin_2's picture

W/Salaam, not sure why they shrunk, could be the egg or baking powder that caused it. But am very glad they tasted outstanding, thank you!

Ur recipes t amazing n very easy to follow.i made zarda,1st time thru ur recipe n it was hit.but failed at rasmalai.the center is hard.now going to make chicken bread. Allah bless u for passing ur knowledge to me.i love cooking.i can make anythg except cake or muffin they never bake right but hope ur recipe help me inshallah

Dear sistr cn I knw whtr do u conduct classes

admin_2's picture

No I do not give classes.

AOA Fauzia,
Tried this recipe and the rasmalai tasted AWESOME! The whole dish was gone within 3.5 minutes (I measured the time =P) The only problem was that i was able to make only 12 from the amount of ingredients mentioned..
When at first, i tried making 24 really tiny balls, they did not swell up that much.. The next time, i made only 12 and they swelled up to the size in your picture and were perfect. Any ideas what could be the reason?

admin_2's picture

W/Salaam, thank you so much for that awesome feedback! Could be the baking powder or maybe your cup measurement is a bit less? But as long as they turn out awesome it doesn't matter the size. Am just very happy they were enjoyed that quickly! Good job! :D

Asalam o alikum Fauzia
Can u plz tell me that condenssed milk and evaporated milk are same ???

admin_2's picture

W/Salaam, condensed is thicker and is sweetened. Evaporated is just heavy milk that comes in a can.

Very nice

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 ?

admin_2's picture

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?

Wondering where did my comment go :(

admin_2's picture

Hina, could you please repost your comment? I do not see one from you on my end. Post it again so I can read and respond. :)

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 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 :D 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?

admin_2's picture

Hi, thank you so much! Yes the egg might have been too large. :)

salam fauzia. I tried rasmalai and it came out perfect, cant thank you enough for your wonderful and toothsome recipes.

assalam u alaikum sis.. can u plz telme which oil we can use for rasmalai... i mean coconut oil or vegetable oil... or any other ?

admin_2's picture

W/Salaam, veg oil. :)

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?

admin_2's picture

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.

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