Rasmalai Recipe
There are two parts to Rasmalai – the rasmalai balls and the thickened milk.Rasmalai balls: Traditionally, to make rasmalai balls the milk is first boiled and then curdled by adding lemon juice or vinegar. After draining the water from the curdled milk, the protein that is left is called the “chena” or “paneer”. The chena is then mashed till it becomes smooth. Small balls are then made from that chena and dropped in boiling sugar syrup until cooked. In this recipe this whole process is skipped by using powdered milk with egg and oil to make the balls instead.The thickened milk or the ras: When the rasmalai balls are shaped they are then dipped in a thickened milk and chilled before serving. To make the “ras” (syrup) you use full-fat milk that is boiled with cardamom until it thickens slightly. It is then coloured and garnished with saffron threads and crushed pistachios. This recipe makes between 15-18 balls depending on the size you make them, and you usually have 2 balls per serving. You can easily half this mixture to make less and adjust the recipe sweetness. Note: The original recipe doesn't add condensed milk, it adds 150g of sugar instead.
Ingredients
- 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
Instructions
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.