OMG! This recipe makes the best EVER Rasmalai, EVER! And please note I am NOT exaggerating a bit. The Rasmalai doubles in size, so make smaller balls.
What you need
Powdered Milk————– 2 cups
Baking powder————– 2 tsp slightly heaped
Flour———————– 1 tbsp leveled
Eggs———————— 2
Desi ghee——————- 2 tbsp Melted or any oil
For milk syrup
Fresh Milk——————- 2 liters
Sugar———————— 2 cups
Green cardamom————- 8 – 10
How it’s made
- Take fresh milk, sugar and cardamom in a pot and boil it once and then leave it on low flame for 10 minutes, no need to reduce the milk.
- In a separate bowl Mix together powdered milk, flour and baking powder.
- Now add ghee and mix with hands again.
- Add eggs and blend well again.
- Kneed till it forms a ball shape. Everything gets together.
- Donot ever add even a drop of water, if the dough is dry add 1 tbsp of milk but No Water.
- Kneed for further 5 – 6 minutes.
- Make small balls and gently put them into the milk syrup.
- Once you add the balls, set the stove on high flame and cover. Once milk boils, keep the flame on slow flame till they are fully cooked around 10 -1 5 minutes.
- After that leave them on slightest flame (Dum) for 2 – 3 minutes further more to remove any chances of uncooked center.
- Keep ‘em in the fridge till chilled and ready to serve.
Decorate with finely sliced almonds on top.
look yummy…i’ll definitely try them. Can I use Nido for powdered milk?
Most definitely. I used NIDO too
Tried ur raas malai reciepe ! Was an instant sucess! Bless u ! Ur a genious
Finally I got around to actually making this recipe….and it was SMASHING!! So tasty, I just had a bite, its not chilled enough yet, waiting till dinner…can’t imagine what my husband’s reaction when I pull it out after dinner!
So did he like it
Absolutely!! Said that it tasted ‘professional’ like Nirala guys make it!!
This recipe is going into my ‘always-make’ list 
Thank you very much!
You are most welcome
just remember me in your prayers
can i use non fat powdered milk?
Of course you can, as long as it is powdered milk, it should work fine
dear it became hard from inside itried twice:(..whyy??
hmmmm did you reduce the flame to low for sometime in the end? or Maybe you are kneading the dough for too long. You using fresh milk? Are you following step 9 and 10 properly?
Do not leave the dough balls out in the open for too long, make the balls and place them in syrup within 5 minutes, it goes like this, make the balls and quickly place them in the milk syrup. Need to make two batches for some party, you will have to knead dough, make balls and place, need 2nd dough, make balls and place.
Do not roll the balls for too long also, it will make the centre hard, just keep a light hand.
will try
please do and then lemme know
Good taste but could’nt get well formed ball. Don’t know why. it ended in kheer plz help. can it be because of egg size. here in australia eggs are jumbbooo sized.
Try adding egg, a little at a time and when you have incorporated just enough to shape rassmalai, “STOP”. Otherwise I don’t see why balls won’t shape up.
Please do try again and let me know.
Wow – great recipe! I made these, and they turned out great
I hope you dont mind if I put my adaptation of the recipe on my blog!
Would love to farheen
Drop me a link once you do 
Hi – I have written my adaptation here; https://lemoncakeme.wordpress.com/2013/02/03/rasmalai/
Thanks again for the wonderful recipe!
How cool is that, I LOVE it,
Jazak Allah Farheen!
i tried this recipe today and it was a disaster i don`t know what happened….my dough was very sticky……i don`t know why??……. i checked the recipe again n again and my measurements were accurate…may b it was the egg…egg was very large. wht u think?wht would be the reason?…and it was slightly uncooked from very inner core…if i try this recipe again i will give 20 min for cooking time
but my husband still liked it…..my sasuma`s comment was..barri sakht hai…..to avoid sticky dough i added more flour