The recipe I’m sharing here is a Rasmalai recipe with milk powder. I promise you it’s a hassle-free one. And it will give an almost always guaranteed satisfying result. Rasmalai It is a snapshot of festivity of all conventional pastry sweethearts as Pakistan's key food network, yes Kfoods.com is introducing the smooth and flavorsome Ras Malai formula to its dearest fans everywhere throughout the globe! Mix milk powder, eggs, baking powder and oil together in a pot. Knead all items very well. Then make round-flat rasmalai balls".

Point No. 5: The balls when dipped in sugar syrup double in size so make the balls accordingly. I got only 8-9 balls because I was trying to make big rasmalai balls. Usually I get 16-17 balls from 1 liter of milk but of course they are smaller in size. This recipe is not meant to be vegan — Please note that this rasmalai recipe is not suitable for ingredient substitutions with vegan alternatives. I haven’t experimented with plant-based milk such as soy or nut milk in this recipe, so I can’t provide any guidance on their effectiveness. Point No. 7: The water to sugar ratio is 4:1. So for every 1 cup of sugar we add 4 cups of water. This ratio is important to get the right syrup consistency. Drop the balls in the syrup only when it comes to a full boil and the heat should be set to maximum throughout the duration of 15-20 minutes till the balls are cooking.

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Remove cheese from oven when done. Place in the refrigerator immediately. Let it cool for 15-20 minutes. When cool, use a butter knife to loosen the edges of the cheese, then gently lift out using a small pastry spatula or fork. Remove from pan and add to milk mixture. I baked the cheese in a waterbath to keep from over browning. Water baths are great because the steam neutralizes direct heat to the food. In this case, we want the cheese to cook but not get brown (to prevent overcooking) so a water bath is appropriate. If the cheese overcooks it can be stiff and not absorb the milk mixture as well. Place muffin tin with cheese mixture into larger pan. A long aluminum foil pan works great here. Fill larger pan until water comes halfway up the muffin pan and bake in oven for about 22-26 minutes at 325 degrees. However, suppose you want your Rasmalai to have a unique flavor and taste close to the original. In that case, you will want to get cardamom pods, a pinch of salt, a handful of nuts (preferably pistachios and/ or almonds), and a pinch of saffrons. Add cheese, ground cardamom, cinnamon, and white sugar in a mixing bowl. Mix cheese with spices and sugar. Set aside. Point No.1 : Use full cream/whole milk to make rasmalai. Low fat or fat free will not give good results. The rasmalai balls are nothing but milk fat so you need to use full fat milk for making this sweet.

Spoon your Rasmalai into a serving dish and garnish it with finely chopped pistachios, almond flakes, or any nuts you like. Sprinkle a pinch of saffron threads.Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix. Make sure the temperature of your boiling is not too hot. But make sure the milk is boiling before you turn the heat down and place the dough ball to boil.