How to Make Perfect Soft Rasmalai in 10 Minutes - Mr.Desi

How to Make Perfect Soft Rasmalai in 10 Minutes

How to Make Perfect Soft Rasmalai in 10 Minutes

You know what feels like a bit of a flex?
Making Rasmalai at home and then casually dropping, "oh yeah, I made it" like it’s no big deal.
(It is a big deal. We know it. Let’s enjoy it.)

And guess what?
You don’t even need to go all traditional and make chhena from scratch and stress yourself out.
We’re gonna cheat a little with milk powder.
And nobody, I swear, nobody will ever know.

Honestly, shoutout to my mom for this one.
Every fancy recipe I tried before kinda flopped until I called her. Moms, man. They just know.

Soft milk powder Rasmalai soaked in sweet cardamom milk

Wait, What Exactly is Rasmalai Again?

Okay, quick story —
"Ras" = juice.
"Malai" = cream.
But honestly, together it sounds way more romantic than “juicy cream.”

Rasmalai is basically pillowy soft discs, cooked gently in cardamom-y sweet milk till they soak it all up and become little edible clouds.
The real deal uses chenna (homemade cheese) and takes a bit of effort and finessing.

But we’re doing Milk Powder Rasmalai, baby.
Fast. Stress-free. Still melt-in-the-mouth delicious.

Real Talk: Making Rasmalai with Milk Powder

You know how some recipes need you to be slow, precise, patient?

This one?
You need "phurti" — which in Urdu means... well, speed and lightness.
Like — mix, shape, drop, don’t overthink.
More a breeze, less a storm.

Key rule:
Don’t let the dough dry out.
If you hesitate, overwork, or get distracted by a WhatsApp notification... you'll be making Rasmalai rocks. 🪨 (ask me how I know.)

My Five Golden Rasmalai Tips

(Seriously, read this before you start.)

  1. Wide-bottomed pan is non-negotiable.
    Give those babies space to puff and float. I use a 10-inch skillet.

  2. Boil your milk and dissolve the sugar first. THEN make your dough.
    Don't even look at your Nido until your milk is simmering nicely.

  3. Work FAST once you start the dough.
    Mix it, shape into balls, flatten slightly, drop into milk — quick quick quick.
    If you wait, your dough gets crumbly and sad.

  4. Gentle simmer is your bestie.
    Big bubbles = tough outside, raw inside.
    Barely-there tiny simmer = tender fluffy Rasmalai.

  5. DO. NOT. TOUCH.
    I mean it.
    Hands off the little guys until they float up happily. Only then, and very gently, flip them.

What You’ll Need (Nothing Fancy)

For the Dough:

  • Full-fat milk powder (I use Nido)

  • A little all-purpose flour

  • Baking powder

  • Oil (or ghee if you’re feeling fancy)

  • 1 large egg (about 56g)

For the Milk Bath:

  • Whole milk (because flavor, duh)

  • Sugar

  • Pinch of salt (trust me)

  • Cardamom pods

  • Pistachios for that extra glam

P.S. Some recipes get all "leave 1 tbsp of beaten egg behind" — I just use the whole egg. Simpler, and it works beautifully.

How to Make Rasmalai Without Losing Your Mind

Alright, ready? Here’s the vibe:
Keep it easy, keep it quick, don't stress.

Step 1: Start the Milk

  • In your wide pan, mix milk + sugar + salt.

  • Bring it to a nice gentle boil.
    (You're melting the sugar here, not starting a bonfire.)

  • Then lower to a soft simmer.

  • Throw in cardamom pods. Add pistachios now, or later, your call.

Tiny secret: I don't like a ton of milk — you know how everyone takes like 1 tbsp of milk with their Rasmalai anyway? So I don’t use a full liter. You can adjust if you want more bath for your babies.

Step 2: Make the Dough (FAST!)

  • Quickly mix milk powder, baking powder, flour, oil, egg.

  • Your dough should be soft, slightly sticky but holding together.

Now no chatting, no scrolling.
Immediately divide into 10-12 balls.

Flatten them slightly — not pancakes, just gentle disks.

Plop them one by one into the simmering milk.

(Feels scary but it's okay. They're tougher than they look.)

Step 3: Cook Gently

  • Cover the pan lightly.

  • Simmer gently — very gently — for 5 minutes.

Look inside. They should be floating now. (!!! Moment of pride.)

Flip them carefully.

Cover again. Simmer for another 5 minutes.

Turn off the heat.

Let them just sit there, soaking up that sweet, cardamom-scented goodness.

Step 4: Chill and Impress

Once everything cools down, move the Rasmalai into your prettiest dish.
Cover and chill in the fridge for a few hours — or overnight if you can wait.

Trust me, Rasmalai tastes about 1000x better the next day.
The slight eggy smell disappears, the milk thickens slightly, and every bite becomes magic.

Serving Ideas

  • Cold, straight from the fridge — absolute classic.

  • Garnished with chopped pistachios, saffron strands, maybe even rose petals if you're feeling extra.

  • Side of Malpua or Gulab Jamun if you want to go full dessert boss mode.

Storage

  • Store in an airtight container in the fridge.

  • Good for about 3 days... but let’s be real, it's not lasting that long.

Pro-tip: If your milk thickens a little too much in the fridge, add a splash of fresh milk before serving.

Final Tiny Tips

  • Full-fat everything. Live your best life.

  • Fast hands, light touch. Remember "phurti."

  • No poking the Rasmalai until they say hello by floating.

  • Taste your milk. Adjust sugar if you want it sweeter — no judgment.

FAQs (Because Someone’s Gonna Ask)

Q: Can I rush the process?
A: Nope. Patience, young Padawan.

Q: Can I garnish with anything else?
A: Almonds, pistachios, saffron, even edible silver if you're feeling royal.

Q: What if I break a Rasmalai while flipping?
A: Eh, just hide it at the bottom when you serve. Nobody needs to know. 😉

Q: How long can I keep Rasmalai?
A: 2-3 days in the fridge easily — but honestly, if it survives 24 hours, you're stronger than me.

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