Rasmalai Using Milk Powder
My brothers and I love chenna based Bengali Sweets. Rasgulla, Rasmalai, Chum Chum, Champakali etc. I have tried making Rasmalai using Milk Powder a lot of times. But every time I got hard centres. I tried different recipes from the internet but never got good results. Hence, I stopped making Rasmalai using Milk Powder. Finally, Yesterday I succeeded. I got perfect spongy Rasmalai with no hard centre. I was so happy.
I want to share a few tips. First, After making the dough for the Rasmalai do not rest the dough. make the balls as soon as possible and add it to the milk. Second, Cover it with a lid while cooking. This will ensure it gets cooked thoroughly. Third, Do not add a lot of balls at once. There should be enough space for it to expand. Lastly, Use good quality milk powder. I have used Nido.
- Milk Powder 1 Cup
- Maida 1 Tsp
- Baking Powder 1 Tsp
- Oil 1 Tbsp
- Egg 1 large
- Milk 1 litre
- Sugar ⅓ Cup
- Cardamom 5 to 6 pods
- Kewra Water 1 Tbsp
- Almonds chopped 10 to 15
- Heat milk in a saucepan. Add the sugar, cardamoms and let it come to a boil.
- Meanwhile, in a thali take Milk Powder, Maida, Baking Powder, Oil and mix well with a spoon.
- Add in lightly beaten egg and mix well to form a soft and sticky dough. (do not knead. just mix until combined.)
- Take small portions and make a ball. flatten it slightly.
- Drop all the balls in the simmering milk.
- Cover it and cook for 15 to 20 mins. It will double in size.
- Cool it completely.
- Carefully remove all the balls into a separate bowl.
- Reduce the milk until it gets thick.
- Finally, add the kewra water and mix well.
- cool it completely. Pour it over the Rasmalai balls.
- Top it with chopped almonds.
- Refrigerate it for 3 to 4 hours.
- Serve it cold.
Stepwise Pictures Of Rasmalai Using Milk Powder:
Heat milk in a saucepan.
Add the sugar, cardamoms and let it come to a boil.
Meanwhile, in a thali take Milk Powder,
Maida,
Baking Powder,
Oil and mix well with a spoon.
Add in lightly beaten egg and mix well to form a soft and sticky dough. (do not knead. just mix until combined.)
Take small portions and make a ball. flatten it slightly.
Drop all the balls into the simmering milk.
Cover it and cook for 15 to 20 mins. It will double in size.
Cool it completely. Carefully remove all the balls into a separate bowl.
Reduce the milk until it gets thick.
Finally, add the kewra water and mix well.
Cool it completely and pour it over the Rasmalai balls. Top it with chopped almonds.
Refrigerate it for 3 to 4 hours. Serve it cold.
