Instant rasmalai/ Milk powder rasmalai is a quick and easy Indian dessert that can be prepared in just 15 minutes in a non cumbersome process with only basic ingredients that is always available in the kitchen. This recipe yields super soft and spongy rasmalai equivalent to the regular version prepared at home and sold in stores. The only draw back in this rasmalai is it cannot be made during festivals but can be instantly made for any special occasion or to satisfy sudden sweet craving at any time of the day. These super soft rasmalai are prepared by making a dough with milk powder and egg! Yes you heard that right with egg (thee will be no smell of egg in the rasmalai) it is made but trust me it is damn delicious than the regular version I should say. These rasmalai don’t need to be cooked in sugar syrup as they will be cooked directly in sweetened boiling milk which makes its preparation fast, moreover this recipe has no condensed milk in its preparation make it easy as we will use only regular milk. So lets get introduced to the instant rasmalai making! [sam id=”1″ codes=”true”]
For dough
Milk powder – 1 cup
Egg – 1
Baking soda – ¼ tsp
Maida – 1 tbsp
Oil – 1 tsp
Ingredients
1. Milk – 4 cups
2. Sugar – ½ cup (Alter according to your preference)
3. Cardamom powder – ¼ tsp
4. Saffron strands – 6
For Garnish
Chopped pistachio – 2 tbsp
Saffron strand – few
Note
* 1 cup = 235 ml
How to make instant rasmalai with step by step images
In a bowl add crack 1 egg. Whisk it well using whisk and keep it aside.
In a wide bow add milk powder, baking soda and maida. Mix well.
Now add whisked egg to it and mix well. Now when a soft crumbled mixture is formed add oil and knead it to a soft dough. That egg will be enough to make a soft dough. Now keep the dough aside.
Now pinch a small portion of dough, roll it into a ball and flatten it gently between 2 palms. So when you press it you should not find any cracks meaning the dough is perfect. Make the balls little small as they will triple in size when added to boiling milk.
Heat milk in a pot. Allow it to boil well.
Now add sugar, cardamom powder and saffron strands. So when the milk boils you will see it change to light yellow color due to saffron.
Now keep the flame to low and gently drop the flattened rasmalai dough in the milk. Allow it to cook in low flame for 10 to 12 minutes or until done. Rasmalai will be super soft when boiling so make sure not to handle it gently as it could break.
When done cut one rasmalai for sample, cut into half to check if the interior is cooked. If it looks cooked put off the flame and allow it to cool down. After it has cooled you can serve it or refrigerate it for an hour and serve it with chopped pistachios and saffron strand as garnish. Store the remaining in fridge and consume the next day itself.
Questions commonly asked
I used store bought milk powder. Baby milk powder will not work for this recipe.
I measured 1 cup milk powder in 160 ml cup for which 1 egg was sufficient.
There is no replacement for egg in this recipe.
Condensed milk is not necessary for this recipe if you wish it can be added win least quantity with milk.
Milk should be regular milk, low fat milk will reduce its creaminess and taste.