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tender milk powder ras malai in a plate
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Soft Milk Powder Rasmalai - 20 Minutes

Tender ras malai in the light sweet milk, a classic dessert simplified.
Course Dessert
Cuisine Pakistani
Diet Halal, Vegetarian
Prep Time 15 minutes
Author Sarah Mir

Ingredients

Milk Mixture

  • 3-3.5 cups whole milk (see note)
  • ⅓ cup sugar (70g)
  • ⅛ tsp salt
  • 5-6 cardamom pods
  • 1 tbsp slivered pistachios

Rasmalai "pedas" or dough

  • 1 cup full fat milk powder 100g
  • ¾ tsp baking powder
  • 1 ½ tsp all purpose flour
  • 2 tsp vegetable oil
  • 1 beaten egg (large, 56g)

Instructions

Milk Mixture

  • Combine the first four ingredients in a wide bottomed pan and bring to a boil.
  • Turn the heat down, and mix well, ensuring the sugar is dissolved.
  • Once the sugar dissolves turn the heat low to maintain the gentlest simmer.
    Note: If you like a thicker milk in your rasmalai then use 3.5 cups of milk and cook on medium heat for 5-8 minutes to thicken the mix before turning it down.
  • Add the slivered pistachios.

Rasmalai Dough

  • Mix the milk powder, flour, and baking powder well, followed by the oil and then the egg. This works best by hand.
  • A quick knead will give you a dough that's firm enough to shape into balls
  • Work quickly and make 10-12 1 10 1 ¼ inch balls - make sure each dough ball is very smooth, add it to the milk immediately and then make the next one.
    My preferred technique is to squish each piece I break to make it compact and then roll it smooth between my hands.
  • Once all your dough balls are made and in the pan on that gentlest of gentle simmers, cover the pan and let them cook undisturbed for 5 minutes.
  • After 5 minutes, carefully flip each ras malai, and then continue cooking for another 5 minutes and then turn the stove off and let them cool before transferring them to a box/dish.
  • Leave in the fridge for at least 4 hours or overnight for best results, garnish with additional pistachios and serve.

Video

Rasmalai from Sarah Mir on Vimeo.

Notes

Please read the tips in the post for perfect rasmalai for best results!
Playing around: you are welcome to add some saffron to the milk, a few drops of rose water ( remember it can be very strong!) and even some cardamom powder in the rasmalai dough. As always I love hearing how you make it your own!