Saturday, 27 June 2009

Instant Rasmalai



RASMALAI

Ingredients:
1 cup milk powder,
1 tsp baking powder,
1 egg,
1 liter milk,
1/4 tsp cardamom powder,
6-8 tbsp sugar,
few saffron strand and
pistachios for garnishing.

Method:
In a bowl break the egg, add the baking powder and mix it well. Now add the milk powder and mix agin to make a dough. Make small balls and flatten them slightly.
Meanwhile boil the milk with sugar. When it starts boiling add cardamom powder and the saffron strands. Now add the balls to the milk and let it cook for 7-8 minutes till the balls swell up. Remove from heat .
Serve it chilled. Garnish it with chopped pistachios before serving.


I got this quick recipe from my S-I-L Nurain. The first time I tried making it, it was a big flop :-( Because I didn't know the tricks and tips. But once I saw her making it, the next time I made them, they were looking sooo perfect and good. So... here are the tips

Tips:
Oil your hands before making the balls. By using oil on ur hands, you can make the balls smooth and also the mixture won't stick to your hand.
Before adding the balls to the milk, make small holes on the balls using a toothpick while they are on the plate.
Make all the balls and keep them on a plate and put them in the milk at a time. Don't try to make them one by one and dropping them in milk.
Use a big pan for boiling the milk, because when the balls swell up they need more space.

18 comments:

Soma said...

One delicious Dessert! WOW!

Faiza Ali said...

Thanks u soo much Soma :-)

mona said...

Faiza, that looks super delicious, and mouth watering!

Vrinda said...

Super yummy dessert...

Jisha Dil said...

wow..yummy....one of my fav desert item...will surely give it a try,...

lubna said...

Hi faiza,
wat cud be the reason for rasmalai balls to harden up in the centre even if u do all the things right,

Faiza Ali said...

Lubna- make sure that the balls you make are not too big, they will not get cooked in the center and thus they will harden and also when you put the flattened balls in the milk..make sure that the flame is ON(but on Low) for at least 5 -7 minutes...which gives time for the balls to get cooked thoroughly from inside and they will double in size. also make sure that you don't stir them , coz it will break the rasmalai. Hope i answered your question...happy cooking :)

Anonymous said...

very simple yet delicious recipe. Thanks for the useful tips.

Anonymous said...

I tried this dish before seeing ur post but i added only 2 pinch of baking powder and balls were hard and it broke what could be d reason i added milk also to balls to soften it .

Faiza Ali said...

@Anonymous- I think it became hard because of less baking soda, next time why don't you try adding exactly 1 tsp of it...it has always worked for me. And also i never add milk to the dough.

Anonymous said...

hi can u be exact on how much milk powder should be used as my 1 cup milk powder would be different to yours size wise. thanx.

Anonymous said...

this sereves hw many???

Faiza Ali said...

@ anonymous - I always use 1 small tea cup for this recipe..not sure how many grams that weighs...its around 5-6 tbsp.

Faiza Ali said...

@anonymous- this serves upto 7-8 people.

Anonymous said...

can we use skim milk powder in this recipe??

Super mum said...

Hi, im gna try ur recipe, so pleSe cld u tel
Me if i can use SKIMMED milk powder?

Faiza Ali said...

@anonymous and Super mum - I have never tried this with skimmed milk powder. I always use NIDO milk powder for this recipe, So I am not sure about how the texture will turn out with skimmed milk.Do let me know if you try it and it turns out good with skim milk powder.

Anonymous said...

Great job faiza..i will definetely try this

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