how to make rasmalai with milk powder

How to Make Rasmalai with Milk Powder (Easy Homemade Recipe)

Rasmalai is one of the most loved Indian desserts, known for its soft, spongy texture and rich, creamy taste. Traditionally, rasmalai is made using fresh chenna prepared from curdled milk. While the traditional method is delicious, it can feel time-consuming and a little tricky for beginners. That is where milk powder rasmalai comes as a perfect solution.

Making rasmalai with milk powder is easier, faster, and more convenient, especially when you want a quick dessert for festivals, family gatherings, or special occasions. This method gives you soft, juicy rasmalai balls soaked in fragrant saffron-flavored milk, without the hassle of curdling milk or kneading chenna for long hours.

In this article, you will learn how to make rasmalai with milk powder step by step, along with useful tips, common mistakes to avoid, variations, and storage advice.

What Is Rasmalai?

Rasmalai is a classic Indian sweet made of soft cottage cheese balls cooked in sugar syrup and then soaked in thickened, flavored milk known as rabri. It has a mildly sweet taste with hints of cardamom and saffron, and it is usually garnished with chopped nuts like almonds and pistachios.

Milk powder rasmalai is a modern variation where milk powder replaces freshly made chenna. The taste remains rich and creamy, and the texture turns out surprisingly soft when done correctly.

Why Use Milk Powder to Make Rasmalai?

Using milk powder has several advantages:

Easily available in most kitchens
Saves time and effort
No need to curdle milk
Beginner-friendly recipe
Consistent results every time
Perfect for quick celebrations

This method is ideal for home cooks who want a shortcut without compromising much on taste.

Ingredients Required

For Rasmalai Balls

1 cup milk powder
2 tablespoons all-purpose flour (maida)
½ teaspoon baking powder
2–3 tablespoons milk (as needed)
1 teaspoon ghee or oil

For Sugar Syrup

1 cup sugar
4 cups water

For Rabri (Milk Syrup)

1 liter full-cream milk
4–5 tablespoons sugar (adjust to taste)
½ teaspoon cardamom powder
A few saffron strands
2 tablespoons chopped almonds and pistachios

Step-by-Step Recipe: How to Make Rasmalai with Milk Powder

Step 1: Prepare the Dough

Take a mixing bowl and add milk powder, all-purpose flour, and baking powder. Mix everything well so there are no lumps. Add ghee or oil and mix again. Now slowly add milk, little by little, and gently bring everything together to form a soft dough.

Do not knead the dough hard. Just mix until smooth and soft. Cover the dough and let it rest for 5 minutes.

Tip: The dough should be soft but not sticky. Over-kneading can make rasmalai hard.

Step 2: Shape the Rasmalai Balls

Divide the rested dough into small equal portions. Roll each portion gently between your palms to make smooth balls. Now slightly flatten each ball to give the traditional rasmalai shape.

Make sure there are no cracks on the surface, as cracks can cause rasmalai to break while cooking.

Step 3: Cook the Rasmalai in Sugar Syrup

In a wide pan, add sugar and water. Bring it to a boil. Once the sugar is fully dissolved and the syrup starts boiling, gently add the prepared rasmalai balls.

Cover the pan and cook on medium flame for 10–12 minutes. The rasmalai balls will puff up and increase in size. Stir gently once or twice to ensure even cooking.

After cooking, turn off the flame and let them rest in the syrup for 10 minutes.

Step 4: Prepare the Rabri

In another heavy-bottom pan, boil the full-cream milk on low to medium flame. Stir occasionally to prevent sticking. Let the milk reduce slightly but keep it pourable.

Add sugar, cardamom powder, and saffron strands. Mix well and simmer for 5–7 minutes. Turn off the heat and let the rabri cool slightly.

Step 5: Soak Rasmalai in Rabri

Take the cooked rasmalai balls out of the sugar syrup and gently press them between your palms to remove excess syrup. Be careful not to break them.

Now place the rasmalai balls into the prepared rabri. Add chopped nuts on top. Let them soak for at least 2 hours in the refrigerator for best flavor.

Rasmalai tastes best when served chilled.

Important Tips for Soft and Spongy Rasmalai

Always use fresh milk powder
Do not knead the dough too much
Cook rasmalai balls on medium flame only
Sugar syrup should be thin, not thick
Gently squeeze syrup, never press hard
Chill for a few hours before serving

Common Mistakes to Avoid

Adding too much flour makes rasmalai dense
Overcooking in sugar syrup causes hardness
Thick rabri can overpower the softness
Skipping resting time for dough

Avoiding these mistakes will help you get perfect results.

Variations You Can Try

Instant rasmalai using condensed milk
Rose rasmalai by adding rose essence
Mango rasmalai using mango pulp
Kesar pista rasmalai with extra saffron

These variations are great for festivals and parties.

Serving Suggestions

Serve chilled for best taste
Garnish with extra nuts or saffron
Ideal for festivals like Diwali, Holi, Raksha Bandhan
Perfect dessert after heavy meals

Storage and Shelf Life

Store rasmalai in an airtight container
Keeps fresh for up to 2–3 days in the refrigerator
Freezing is not recommended as texture may change

Nutritional Information (Approximate per serving)

Calories: 220–250 kcal
Carbohydrates: Moderate
Protein: Moderate
Fat: Moderate

Values may vary depending on ingredients used.

Frequently Asked Questions (FAQs)

Can I make rasmalai without maida?
Yes, but maida helps bind the dough and gives softness.

Which milk powder is best?
Full-cream milk powder gives the best texture and taste.

Why did my rasmalai turn hard?
Over-kneading or overcooking are the main reasons.

Can I reduce sugar?
Yes, you can adjust sugar according to your taste.

Conclusion

Making rasmalai with milk powder is an easy and convenient way to enjoy this classic Indian dessert at home. With simple ingredients and the right technique, you can prepare soft, delicious rasmalai without any stress. This recipe is perfect for beginners as well as experienced home cooks who want a quicker method.

Try this recipe at home, enjoy the rich flavors, and share this delightful dessert with your loved ones.