Rasmalai | How to make Rasmalai

By Nusrath Jahan  |  3rd Nov 2015  |  
4.3 from 2 reviews Rate It!
  • Photo of Rasmalai by Nusrath Jahan at BetterButter
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About Rasmalai Recipe

Rasmalai made with egg

Rasmalai is delicious and authentic dish. Rasmalai by Nusrath Jahan is a great option when you want something interesting to eat at home. Restaurant style Rasmalai is liked by most people . The preparation time of this recipe is few minutes and it takes 30 minutes to cook it properly. Rasmalai is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Rasmalai. Rasmalai is an amazing dish which is perfectly appropriate for any occasion. Rasmalai is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Rasmalai at your home.


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 (2)

Rachana Koundinya2 years ago

Without egg can we prepare this

shivani chodankar4 years ago

instead of condensed milk what can we use