Indulge in the divine taste of Rasmalai, a traditional Indian dessert that is sure to delight your taste buds. This instant, no-fail recipe uses milk powder, making it quick and easy to prepare. With the perfect blend of creamy textures and aromatic flavors, this Rasmalai recipe by Continental Food is a delightful treat for any occasion. So, let’s dive into the world of sweet indulgence with this delectable dessert!
Quick and Foolproof Rasmalai Recipe | Easy Rasmalai | Just in 5 Steps
Course: DessertCuisine: IndianDifficulty: Easy4
servings30
minutes40
minutes300
kcalThis Rasmalai recipe is prepared using fresh milk, milk powder, cardamom powder, sugar, plain flour, baking powder, pure butter ghee, beaten egg, and garnished with almonds and pistachios. With a few simple steps, you can create this heavenly dessert at home.
Ingredients for Recipe
1.5 liter fresh milk
half cup sugar
1/4 tsp cardamom powder
1cup milk powder (nido)
1/2 tsp cardamom powder
1tsp plain flour
1 tsp baking powder
1 tbsp pure butter ghee
1 beatan egg use as required
Almond and Pistachio as required!
Directions
- In a large pot, pour 1.5 liters of fresh milk and bring it to a boil over medium heat.
- Add half a cup of sugar and 1/4 teaspoon of cardamom powder to the boiling milk. Stir well to dissolve the sugar.
- In a separate bowl, combine 1 cup of milk powder (Nido) with 1/2 teaspoon of cardamom powder, 1 teaspoon of plain flour, and 1 teaspoon of baking powder. Mix them together.
- Gradually add this milk powder mixture to the boiling milk while stirring continuously to avoid lumps.
- Add 1 tablespoon of pure butter ghee to the mixture and continue stirring.
- Once the mixture thickens and starts to leave the sides of the pot, turn off the heat and let it cool for a while.
- Meanwhile, prepare small flattened balls from the mixture and gently press them to form discs.
- In a separate pan, heat some water and bring it to a gentle simmer.
- Carefully drop the flattened balls into the simmering water and cook them for about 10-12 minutes.
- Once the balls are cooked, transfer them to a bowl of cold water and let them soak for a few minutes.
- Squeeze out the excess water from the balls and gently place them in the thickened milk mixture (rabdi).
- Allow the to chill in the refrigerator for at least 2-3 hours.
- Before serving, garnish with chopped almonds and pistachios.
Recipe Video
Tips and Tricks:
- To enhance the flavor, you can add a few saffron strands to the boiling milk.
- Ensure the milk powder mixture is smooth and free from any lumps before adding it to the boiling milk.
- While making the flattened balls, apply some ghee or oil to your palms to prevent sticking.
- Ensure the water is gently simmering when cooking the Rasmalai balls to prevent them from breaking apart.
- For a richer taste, you can add a few drops of rose water or kewra water to the thickened milk mixture.
How to use homemade malai?
Homemade malai, the rich cream that forms on top of boiled milk, is a versatile ingredient that can be utilized in various ways to enhance the flavors and textures of your dishes.
Instead of discarding it, let’s explore some creative uses for homemade malai. This creamy goodness can be incorporated into desserts like kulfi, ice cream, or rabri for an indulgent twist.
You can also add a dollop of malai to your curries, gravies, or dals to impart a velvety texture and richness. Additionally, homemade malai can be used as a topping for warm beverages like masala chai or hot chocolate, adding a delightful creamy touch. So, don’t let that precious malai go to waste; experiment with these ideas and elevate your culinary creations to new heights of deliciousness.
Indulge in the creamy and mouthwatering delight of homemade Rasmalai with this easy-to-follow recipe. Whether it’s a festive occasion or a sweet craving, this recipe is perfect for satisfying your dessert desires. Impress your family and friends with this traditional Indian treat made with love. Enjoy the sweet memories!
Explore more
Follow us on YouTube for more recipes and check more delicious recipes on our website continental recipes
What is Royal rasmalai?
Royal Rasmalai is a rich and luxurious version of the traditional Indian dessert, Rasmalai. It is prepared using premium ingredients and additional elements to enhance its taste and presentation. Royal Rasmalai often includes ingredients like saffron, silver leaf (varak), and a generous amount of dry fruits such as almonds, pistachios, and cashews.
The texture and flavors of Royal Rasmalai are elevated, offering a more indulgent and opulent experience compared to the regular Rasmalai. It is often served on special occasions or as a gourmet dessert option.
Why my rasmalai is not spongy?
There could be several reasons why your Rasmalai may not be spongy. Here are some common factors that can affect the texture of Rasmalai:
- Quality of Paneer: The quality of paneer (cottage cheese) used to make the Rasmalai can impact its sponginess. Ensure that you use fresh and soft paneer that is well-drained and free from excess moisture.
- Kneading the Paneer: Proper kneading of paneer is crucial to achieve a spongy texture. Make sure to knead the paneer well until it becomes smooth and pliable, without any lumps. This step helps in developing the gluten in the paneer, resulting in a lighter and fluffier texture.
- Size and Thickness: The size and thickness of the Rasmalai discs can affect how spongy they turn out. Ensure that you shape the flattened balls of paneer into discs that are of uniform thickness. Thicker discs may take longer to cook and may not turn out as spongy.
- Soaking Time: After cooking the discs, it is important to allow them to soak in the sugar syrup for a sufficient amount of time. This allows the discs to absorb the syrup and become moist and spongy. If the soaking time is inadequate, the discs may not achieve the desired sponginess.
By ensuring these factors are taken into account, you can improve the sponginess of your Rasmalai. Experiment with these tips and techniques to achieve the perfect texture in your homemade Ras malai.
Frequently Asked Questions
Can I use skimmed milk instead of fresh milk?
It is recommended to use fresh milk for a creamier texture. Skimmed milk may result in a thinner consistency.
Can I replace the beaten egg substitute in this recipe?
Yes, you can replace the beaten egg with an egg substitute such as 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt for binding the ingredients together.
Can I use a different brand of milk powder instead of Nido?
Yes, you can use any brand of milk powder available to you. However, the texture and taste may vary slightly.
Can I skip the garnishing with almonds and pistachios?
Absolutely! The garnishing is optional, and you can omit it if you prefer or substitute with other nuts of your choice.
How long can I store Rasmalai in the refrigerator?
Rasmalai can be stored in an airtight container in the refrigerator for up to 2-3 days. However, it is best enjoyed fresh for the optimal taste and texture.
