Rasmalai is a classic Indian dessert made mainly with milk. Traditionally it is made by boiling and curdling milk to get the paneer or chena. It is then rolled into balls and boiled in sweetened milk. Here , I am using an easy method; it is by using milk powder. The process is much easier and it still tastes delicious.
Preparation time : 20 minutes
Makes – 25 balls / rasgullas
- milk powder – 1 cup
- maida – 1 teaspoon
- egg – 1
- baking powder – 1 teaspoon
- ghee – 1 teaspoon
- milk – 4.5 cups
- sugar – 250 gms
- green cardamom powder – 1/2 teaspoon
- saffron strands, almond / pista – to garnish
Step 1 : Sieve milk powder , maida and baking powder. Add egg and ghee . mix well and make small balls. (when you mix them all, you will not get a smooth dough like that of chapatti; it will be lot more stickier . just roll into ball ; it will come out smooth)
Step 2 : In a thick bottom pan, Heat milk with sugar. add cinnamon powder. When the milk starts boiling, reduce the flame and put the balls in to the milk. Then keep the flame on medium low until the milk boils again. Switch off the flame.
Step 3 : Let it cool. Then refrigerate it for an hour or so. Garnish it with saffron, almond , pista and serve
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