This is my favourite Rasmalai Recipe. Rasmalai is by far my favourite Indian sweet. As a kid, I wasn’t very fond of milk despite its health benefits but I loved it in puddings, I guess this was because it was sweet & unhealthy 😉
Some common milk puddings we enjoyed would have been semolina and sha3riah, however, Rasmalai was my absolute favourite. Maybe because it’s so delicious and different or maybe because we didn’t get to eat it very often. Rasmalai was something we only got to experience on special occasions such as Eid or at Asian weddings, or Iftaars when we were invited. Which would make sense, as Rasmalai is known to be or has a reputation of being a royal sweet, often served in weddings and eaten on special occasions!
I was always told that rasmalai was really difficult to make at home so I never even thought about doing so. I never imagined that I would be making perfectly soft rasmalai at home. Now I have years of proof that this recipe is the best and easiest, I decided to finally share it on the blog for others to enjoy too.
I was very fortunate to have randomly come across this Rasmalai recipe in a newspaper all those years ago and feel so happy that I actually ripped it out to give a try!
- 150 g milk powder
- 2 eggs
- 100 ml vegetable oil I use just under this amount
- 2 pints full fat milk
- 8 cardamons crushed
- 100 g sugar
- ½ tin condensed milk
- 1 pinch saffron threads optional for colour
- ¼ cup crushed pistachios for garnish
For The Balls
- Measure the oil in a glass measuring jug
- Crack the eggs into the oil and whisk until mixed
- Pour this mixture into a mixing bowl and add the milk powder to it a little at a time until a very soft and sometimes sticky dough is formed
- Set aside and leave to rest for 5 minutes before shaping into about 15 small balls
- These balls will be patted & gently flattened before placing into the boiled milk
The Ras – Milk Syrup
- Place the milk into a saucepan and add the crushed cardamon
- Add the sugar and stir on full high heat until nearly boiled
- Add the balls and lower the heat and cook for at least 20mins turning the balls over gently when they rise to the top.
- When the balls have doubled in size add the saffron threads, turn off the heat and let stand for 10 minutes before transfering into another container and placing in the fridge.
- Refrigerate for at least 1 hour before serving and garnishing with crushed pistachio.