Quick Milk Powder Rasmalai
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Make a delicious Rasmalai in record time with this method using milk powder. A classic Indian dessert, creamy and fragrant, simplified for your kitchen.
Rasmalai is one of the most beloved Indian desserts, soft cheese patties floating in fragrant sweet milk. This shortcut version uses milk powder so the whole thing comes together in a fraction of the time. Quick, cardamom-scented, and deeply comforting.
🥄 Ingredients
- 🫗 1 liter whole milk
- 🫗 1/4 cup + 1 tablespoon sugar
- 🫗 1/2 teaspoon cardamom powder
- 🫗 1 cup milk powder
- 🫗 1 tablespoon all-purpose flour (maida)
- 🫗 3/4 teaspoon baking powder
- 🫗 1 tablespoon oil
- 🫗 1 egg (lightly beaten)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare the milk:** In a saucepan, bring the milk to a boil. Reduce the heat and let it simmer until it reduces slightly. Add the sugar and cardamom powder, then mix well.
**Prepare the dough:** In a bowl, mix the milk powder, flour and baking powder. Add the oil and beaten egg. Mix until you get a soft dough (it will be a little sticky, that is normal).
**Shaping:** With oiled hands, form small flat dumplings (about 8 to 10).
**Cook the dumplings:** Gently place the dumplings into the simmering milk. Cover and cook over low heat for about 8 to 10 minutes (they will expand considerably).
**Finishing:** Remove from heat, let cool to room temperature, then refrigerate.
🎥 Video Tutorial
Quick Milk Powder Rasmalai
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Cooking too vigorously: If the milk boils too hard, the dumplings could fall apart. Maintain a very gentle simmer.
🔄 Variations
Garnish: Add chopped pistachios or slivered almonds on top before serving for crunch.
Saffron: Add a few saffron strands to the milk for a golden color and royal aroma.
🧊 Storage
- 📦
Keeps in the refrigerator for 2 to 3 days. Serve well chilled.
💡 Chef Tips
Dough consistency: Do not overwork the dough to keep the dumplings light. If it is too sticky, add a tiny pinch of flour.
Milk reduction: The more you reduce the milk before adding the dumplings, the richer and creamier the texture will be.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →