Ingredients
Milk Mixture
- 3-3.5 cups whole milk
- 1/3 cup sugar (70g)
- 1/8 tsp salt
- 5-6 cardamom pods
- 1 tbsp slivered pistachios
Rasmalai Dough
- 1 cup full fat milk powder (100g)
- 3/4 tsp baking powder
- 1 1/2 tsp all purpose flour
- 2 tsp vegetable oil
- 1 beaten egg (large, 56g)
Instructions
- Prepare the Milk Mixture: Combine the milk, sugar, salt, and cardamom pods in a wide-bottomed pan and bring to a boil. Once boiling, reduce the heat and stir well to ensure all the sugar dissolves completely. Maintain a very gentle simmer on low heat. For thicker milk in your rasmalai, use 3.5 cups of milk and cook on medium heat for 5-8 minutes before reducing the heat.
- Add Pistachios: Stir in the slivered pistachios into the simmering milk mixture.
- Make the Rasmalai Dough: In a mixing bowl, combine the milk powder, flour, and baking powder thoroughly. Add the vegetable oil and mix in, then incorporate the beaten egg. Knead by hand until the dough becomes soft, slightly sticky at first but gradually drier as the ingredients mix well.
- Shape the Dough Balls: Quickly shape the dough into 10-12 balls approximately one inch in diameter. Flatten each dough piece slightly and drop them gently into the simmering milk. Use the technique of compacting and smoothing each ball with your hands before placing it in the milk.
- Cook the Rasmalai: Cover the pan and let the dough balls cook undisturbed on the gentlest simmer for 5 minutes. Carefully flip each rasmalai ball, cover again, and cook for an additional 5 minutes. Then turn off the stove and allow them to cool in the milk mixture.
- Chill and Serve: Transfer the cooled rasmalai along with the milk syrup to a container and refrigerate for at least 2 hours or preferably overnight. Garnish with additional pistachios before serving for best flavor and texture.
Notes
- Use whole milk for the best creamy texture.
- To achieve thicker milk syrup, increase milk to 3.5 cups and cook for 5-8 minutes on medium heat before simmering.
- Kneading the dough by hand ensures the best texture for the rasmalai balls.
- Handle the dough balls carefully while flipping to avoid breaking.
- Refrigerating overnight enhances the flavors and softens the rasmalai further.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
