Rasmalai with Milk Powder
Rasmalai with Milk Powder
5 from 2 votes
Prep: 15 minutes
Cook: 30 minutes
Total Time 45 minutes
Servings: 6
Floating in a creamy, sweetened milk, smooth, soft, and spongy balls with a cardamom flavour. This luscious and fluffy rasmalai will undoubtedly become a staple in your household.

Nutrition: per serving



Milk Syrup:

  • 2 litre Milk
  • 100 g Sugar
  • 1 tsp Cardamom Powder
  • Almonds crushed
  • Pistachios crushed


  • 100 g Milk Powder
  • 1 tsp Baking Powder
  • 1 tbsp Plain Flour
  • ½ tsp Cardamom Powder
  • 2 Eggs
  • 1 tbsp Oil


  • In a large and wide pan add the milk and the sugar then bring to a boil – either granulated or caster sugar can be used
  • Add the cardamom powder, crushed almonds and crushed pistachios
  • Set aside and allow to simmer gently whilst you prepare the balls
  • In a bowl add the milk powder, baking powder, plain flour, cardamom powder, eggs and oil then mix until a smooth dough is formed
  • Oil hands and create smooth balls – this dough will make between 10-12 balls depending on size, the balls will double in size so be sure not to make them too big
  • Drop the dough balls gently into the milk mixture, but do not move the balls around or attempt to mix as the balls will break apart
  • Leave to gently simmer for 10 minutes until the balls have puffed up – do not mix the mixture as the balls will break apart
  • Gently flip the balls and cook for a few more minutes to allow the balls to absorb more milk syrup
  • Allow to cool down before serving on a hot summer afternoon then enjoy!

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