Rasmalai | How to make Rasmalai

8 reviews
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ByNusrath Jahan
Created on 3rd Nov 2015
  • Rasmalai, How to make Rasmalai
  • Rasmalai | How to make Rasmalai (74 likes)

  • 8 reviews
    Rate It!
  • By Nusrath Jahan
    Created on 3rd Nov 2015

About Rasmalai

Rasmalai made with egg

The delicious and mouthwatering Rasmalai is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Rasmalai is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Rasmalai. Nusrath Jahan shared this Rasmalai recipe which is perfect to serve for 8 people. The step by step process with pictures will help you to know how to make the delicious Rasmalai. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Rasmalai recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves8People
Rasmalai

Ingredients to make Rasmalai

  • 1 litre- full cream milk
  • 3/4 -1 cup - milk powder
  • 1/2 cup - sugar
  • 2 - egg whites
  • 4 tbsp - condensed milk (milk maid)
  • 1 tsp - baking powder
  • 1/4 tsp - cardamom powder
  • a pinch - saffron
  • for garnish - dry fruits chopped

How to make Rasmalai

  1. Whisk the egg whites in a bowl with an electric beater until stiff peaks are formed. Add baking powder, whisk well.
  2. Now slowly add milk powder until it forms a dough. Initially it will be a bit sticky, place it in the refrigerator for 1/2 an hour.
  3. Mean while boil the milk, reduce it to half the quantity and add sugar, milk maid, cardamom powder stir well until dissolved.
  4. Grease your hands with oil or ghee, make lemon sized balls and press slightly between your palms. Drop these balls slowly in boiling milk, they will increase in size and become fluffy.
  5. Cover and cook for a while until they double in size and become spongy. Place in the refrigerator to chill for 3 - 4 hours.
  6. Garnish with nuts and serve chilled.
My Tip: To check whether they are done, remove a piece on a plate and press with the back of spoon. if its done it will be spongy and bounce back. The secret to make stiff peaks of egg whites is a clean, dry bowl (no moisture) and an electric beater. You can do manually too with a whisk which will be tiresome.

Reviews for Rasmalai (8)

shivani chodankara year ago
instead of condensed milk what can we use
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Padmaja Prasannaa year ago
without egg we cannot do this? is it necessary
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Neha Pahilwania year ago
will definitely try this
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shalini chawlaa year ago
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Sharmistha Biswasa year ago
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Yasmin Bharmala year ago
Wow! seems easy and yummy! Will surely try:thumbsup:
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Asha Nandi2 years ago
Delicious
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Bindiya Sharma2 years ago
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