Rasmalai Recipe | Instant Rasmalai with Milk Powder

Rassmalai is a spongy milk sweet serving with creamy rabdi with all the flavours of saffron and cardamom.
These super soft ras malai are prepared by making a dough with milk powder and egg there will be no smell of egg in the ras malai, it is made but trust me it is damn delicious than the regular version I should say. This ras malai 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.
Let us get started,
I also did a youtube video for this recipe.

Ingredients required in this recipe are:
For preparing the ras malai dough:
  • Milk Powder-1 Cup.
  • Baking Powder-1 Teaspoon.
  • Cardamom Powder-1/8 teaspoon.
  • Ghee-1 Teaspoon.
  • Egg- 1 egg, beaten.
To make Rabdi :
  • Milk- 4 Cups,1 litre.
  • Sugar-1/2 Cup.
  • Cardamom powder-1/8 Teaspoon.
  • Saffron- A pinch
Method of preparation :
  1. Whisk one egg in a bowl and keep this aside. In separate bowl mix milk powder, baking powder, cardamom powder and ghee. 
  2. Now add the whisked egg to it and mix well. Now when a soft crumbled mixture is formed. knead it to a soft dough. That egg will be enough to make a soft dough. Now keep the dough aside.
  3. 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 sure the balls little small. Because will triple in size when added to boiling milk.
  4. Heat milk in a large pan and allow it to boil.
  5. Now add sugar, cardamom powder and saffron strands. So when the milk boils you will see it change to light yellow colour due to saffron.
  6. Now keep the flame to low and gently drop the flattened ras malai dough in the milk. Allow it to cook in low flame for 10 minutes or until done. Rasmalai will be super soft when boiling so make sure not to handle it gently as it could break. 
  7. Gently flip the ras malai and cook for another two minutes.
  8. Turn 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 a garnish. 
Yummy ras malai is ready..