Cheats rasmalai

Another traditional Indian dessert, made without the traditional faff.

Rasmalai – dumplings made from milk powder (traditionally milk curd – like ricotta), submerged in sweetened milk, flavoured with cardamon, saffron and lots of nuts. The balls double in size when soaked in the milk. They become light, fluffy, puffs of creamy dough.

The traditional method can be found here – Love & Lentils. You will need a full day to make these babies from scratch.

Alternatively, you can try my ‘cheats’ method which takes under an hour.



  • 1 cup unsweetened milk powder (Nido) or dry milk – I used a tea mug as a measure
  • 1 heaped tsp baking powder
  • 1 levelled tbsp plain flour
  • 1tbsp ghee, melted (or any oil)
  • 1 egg, beaten


  • 1 litre whole milk
  • 1/2 cup sugar – I used the same tea mug as above
  • 5/6 whole cardamon
  • Pinch of saffron
  • Handful of chopped nuts (pistachios and almonds, or anything you like)
  • 1/2 tsp ground cardamon


  1. Place the milk, sugar, saffron and whole cardamon in a large pot, and bring it to the boil. Once boiled, leave it on a low heat for 10 minutes. 
  2. Meanwhile – in a separate bowl, mix together the powdered milk, flour and baking powder. Add the ghee (or oil) and mix well.
  3. Slowly add the eggs. Stop adding egg, when the mixture just starts to hold together. If the mix wont hold together, even after all the egg is added, add a tiny bit of milk. Don’t worry if the dough is a little crumbly – it’s better this way.
  4. Knead the dough for a few minutes.
  5. Make small balls from the dough (remember they double in size). Try to work with light hands, not squeezing the balls too tightly, as they may not cook the whole way through, yet making sure they wont separate when boiled. Don’t leave the balls out for longer than 5 minutes – cover with a damp tea towel if you absolutely must wait longer.
  6. Gently place the balls in the simmering milk. Turn the heat up to high, and bring the milk to the boil – watch it doesn’t make a mess!
  7. Once the milk has boiled, cover the pot, turn the heat down for about 10-15 minutes, or until the balls are fully cooked through. Here is where your dough balls become light fluffy dumplings.
  8. Leave the dumplings on the slowest flame for a further 2-3 minutes, to eliminate any chances of an uncooked dumpling (hard in the middle).
  9. Gently transfer them to a glass serving bowl, and sprinkle with nuts and ground cardamon.
  10. Chill in the fridge before serving.

Slightly adapted from The Chef in Me – Thanks C!



8 thoughts on “Cheats rasmalai

  1. I love dumpling, however these are the king of them all!! I love sprinkling them with nuts and cardamon! Very delicious recipe and pictures 🙂

  2. falu I thought I had finally made day come true.But unfortunately whenI tasted the rassmali this evening the balls were hard and tasted raw. I don’t know what went wrong. everything looked perfect so far!!!

    • Hmm.. How strange.. Perhaps you kneaded the dough for too long? Did you perhaps squeeze the balls TOO tight? Were you sure to follow steps 6-8 properly (i.e. using a very low flame)?

      Sad they didn’t go well for you again – but don’t give up! Try again 🙂

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