Perfect Rasmalai
Soft, milky, and melt-in-your-mouth?an iconic Indian dessert perfect for any celebration.
Rasmalai is a beloved South Asian dessert made from soft, spongy cottage cheese patties soaked in delicately flavored, cardamom-infused sweetened milk. It?s luxurious, festive, and surprisingly achievable
Whether you’re celebrating Eid, Diwali, or simply want to impress your guests with something elegant and homemade, this Rasmalai recipe delivers a dessert that?s rich, creamy, and truly unforgettable.at home with a few essential ingredients.
Jump to Recipe Print RecipeWhy You?ll Love This Recipe
- Authentic Flavor ? Made entirely from scratch using traditional methods.
- Soft & Spongy Texture ? Tips included to get perfectly airy rasmalai every time.
- Festive & Elegant ? Ideal for celebrations, special dinners, or as a show-stopping dessert.
Perfect Rasmalai
Course: DessertsCuisine: Pakistani, Indian, BangaliDifficulty: Medium8
servings30
minutes25
minutes300
kcal55
minutesRasmalai is a rich and creamy Indian dessert made with soft milk powder-based dumplings soaked in a cardamom-infused, sweetened milk. This quick and easy version delivers the same luxurious flavor with less effort—perfect for festivals and special occasions.
Ingredients
2.5 cup full fat milk
4-5 cardamom pod
100 g granulated sugar
150 g condensed milk
240 g full fat milk powder
8 g all purpose flour
5 g baking powder
1/2 tsp cardamom powder
2 134g eggs
27 g oil
1 tbsp milk
Directions
- Prepare the Milk (Ras)
In a large pan, add milk and crushed cardamom. Bring to a boil over medium heat, stirring occasionally.
Remove and discard any malai (thick cream layer) from the sides of the pan.
Add sugar and condensed milk. Stir well and let it simmer on low heat. - Prepare the Rasmalai Dough:
In a large bowl, mix together milk powder, flour, baking powder, and cardamom powder.
In a separate bowl, whisk the eggs until smooth. Pour the beaten eggs into the dry mixture. Add oil and mix.
Knead gently with soft hands for 8–10 minutes until smooth. - Shape the Balls:
Divide the dough into smooth balls, approximately 12g each. You should get around 32–34 balls. - Cook the Rasmalai Balls:
Ensure the milk (ras) is hot but not boiling. Lower the heat and add the balls one at a time.
Let them simmer gently for 2–3 minutes to absorb the milk. Stir very gently to coat all sides without breaking the balls.
Cover with a lid and cook on medium heat for 8–10 minutes. The balls will expand and become soft, spongy, and flavorful. - Final Touch:
Remove the lid and check the consistency. The milk should be slightly thickened.
Ensure the rasmalai balls are fully cooked inside. Turn off the heat and let it sit for 5–10 minutes.
Gently transfer the balls one by one into a serving dish with the milk. - Serving Tip
Chill for a few hours before serving. Garnish with chopped pistachios or a few saffron strands.
Recipe Video
Notes
- If the dough feels dry or crumbly, add 1 tbsp milk only as needed. The dough should be soft, smooth, and crack-free.
- Crack-free dough ensures smooth, soft rasmalai balls.
- Use full-fat milk powder for a rich texture.
- Do not over-knead; handle the dough gently.
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