If you feel my recent posts have only been about food and desserts, you’re absolutely right! My phupo (father’s sister) was visiting me and she is an amazing cook! We had a great time cooking together and here is her rasmalai recipe that a lot of you requested after our Instagram story. Below is also a video of her cooking it.
This recipe makes almost 12 balls of rasmalai. You can double the ingredients if you want more.
Milk: 2 cups (full cream)
Carnation evaporated milk: 1 can
Nido powder milk: 1 cup
Baking powder: 1 teaspoon
Cardamom seeds: 4-5
Sugar: 6-8 tablespoon
cooking oil: 2 teaspoon
pistachios: around 12 cut in slices
all-purpose flour: 1 teaspoon
How to Make Rasmalai:
- Put the milk in a pot on medium heat.
- Add one cup of evaporated milk, cardamom seeds (after opening them) and 6-8 tablespoons of sugar. Stir well and let it cook.
- After one boil comes in the milk, reduce the heat to low.
- Now prepare dry mix by add one cup Nido dry milk, one teaspoon baking powder (totally leveled) and 1 teaspoon all purpose flour. Mix well.
- Beat an egg and add to the mix along with two teaspoon cooking oil. You can add a couple of cardamom seeds to this also. Add egg gradually to the mix and knead.
- Knead till your hands run dry when you touch it.
- Now make the rasmalai shapes and put in a plate.
- Add to the milk in the pot one by one. Make sure the heat is low and cover for five minutes.
- Open the cover and stir around the oval shapes by moving the pot.
- You can add pistachios now or later for garnish.
- Keep moving the rasmalai as they puff in size, should take ten minutes
- Let it cool a bit.
- Take out rasmalai in a dish, one at a time. If you take out all together when hot, they will break.
- Add the milk on top and let it cool. Then put it in the fridge for two hours.
- You can garnish with pistachios before serving. The rasmalai suck in more milk if you leave them overnight.
Here is the video of the recipe: