Saturday, 19 January 2013

Rasmalai

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Rasmalai is a traditional Pakistani dessert. It consists of sweetened milk with soft milk powder dumplings. It is always served cold, and so is great to make in advance and leave in the fridge to cool. It can also be flavoured with cardamom, pistachios, almonds, raisins and other flavourings.

The recipe that I made here is one of my aunt's recipes and I hope I did it justice!


A Simple List of Ingredients:

1. Milk

2. Green Cardamom Seeds
3. Egg Whites
4. Baking Powder
5. Sugar
6. Instant Full Cream Milk Powder or Rasmalai Powder
7. Butter

Bismillah, let's begin!



Bring 2 litres of whole milk, to the boil, and then simmer.






Take out the seeds of 5 green cardamoms






Add the seeds to the milk. Simmer on the lowest heat.



Place 3 egg whites into a mixing bowl. It is best to use a standing mixer. 






Whisk for a few minutes ... (If using the machine, use the whisk attachment).






...until frothy.






Add 1/2 teaspoon baking powder.






And, 1 teaspoon sugar.






Whisk the baking powder and sugar in.






The next ingredient is Full Cream Milk Powder, but you could also use a Rasmalai Powder.






Start adding the milk powder to the egg white mixture, spoon by spoon ...






...Keep stirring as you go along. If you want, you could add 1 teaspoon melted butter. (This makes the dough softer).






Until you begin to form a soft dough.






Knead the dough well until smooth for about 5 minutes (best to use a machine with a dough hook).






Shape the dough with a little water. Do not make them too big as they will expand in the milk. Shape all the dough first, and then place in the milk together.

You can make any shape you like. My mother was shaping here and she made flat discs but you can make cylinders, balls, anything!




Bring the milk back to the boil. This is because when you add the balls, the milk must be boiling.






Add all the balls at once.






If the heat is not on boil, bring it back to the boil. This is because the milk cools down when the balls are added.

Once the milk is boiling, it will rise to the top of the pan. Lower the heat to bring the milk down, and then increase it again. Do this  3 times.





Now, add the sugar to taste. Taste the milk to see if it's how sweet you want it. If you are adding any extras, eg. raisins, pistachios, add them now.






Bring to a simmer.






Partly cover for 10 minutes, and then take a dough ball and slice to see if cooked. 

If they are cooked, they shouldn't be doughy in the middle but should be soft. If not cooked, simmer for a few minutes more.




Cool completely before serving. If you want to, garnish with chopped pistachios or almonds.


Wasalaam!


Rasmalai

Ingredients

·     2 litres Whole Milk
·     Seeds of 5 Green Cardamoms
·     3 Egg Whites
·     ½ teaspoon Baking Powder
·     1 teaspoon Sugar
·     Full Cream Milk Powder
·     1 teaspoon Melted Butter
·     Sugar, to taste

Method

1. Bring the milk to the boil, and then simmer. Add the cardamom seeds and then leave to simmer on the lowest heat.

2. To make the dough balls, place the egg whites into a mixing bowl. Whisk until frothy. Whisk in the baking powder and the teaspoon of sugar.

3. Add the milk powder to the bowl, spoon by spoon, stirring all the while. Add the butter as well, and mix until a soft dough. Knead the dough well for 5 minutes until smooth.

4. Shape the dough into balls or cylinders with wet hands.

5. Bring the milk back to the boil. Add all the balls at once. Make sure the milk is boiling once the balls are added.

6. Once the milk is boiling, it will rise to the top of the pan. Lower the heat to bring the milk down, and then increase it again. Do this 3 times.

7. Add sugar to sweeten the milk, to taste. Add any nuts etc. now too. Bring the milk to a simmer.

8. Partly cover for 10 minutes, and then take a dough ball and slice to see if it’s cooked.

9. Cool completely before serving.


10 comments

  1. How many spoons of cream powder did u use

    ReplyDelete
    Replies
    1. Enough to make a dough - there is no specific amount :)

      Delete
  2. hi, sorry but I don't get it..is the powder about a cup???

    ReplyDelete
    Replies
    1. There is no exact measurement .. It's just enough to make a soft dough :)

      Delete
  3. hello, I am a really big fan of your blog and I have one problem with this recipe.
    I live in Holland and the only cream powder they sell here is either baby or coffee powder,so I am wondering if full coffee milk powder would also work?

    ReplyDelete
    Replies
    1. I'm glad you like my blog and thanks for the comment. As for the milk powder, try it with the coffee milk powder but make a small batch to test. But I have also seen the Nido milk powder online on Amazon if that helps. :)

      Delete
  4. hi, I would like to try this recipe but need guidance! :) please could you tell me how much milk powder you used in your recipe? This will give me an idea at least! :) thanks in advance

    ReplyDelete
    Replies
    1. the milk powder is added tablespoon at a time until a soft dough is formed. it all depends on how big the egg whites are - we used approx 10 tablespoons. give or take.

      Delete
  5. In love with your recipes ,so simple and easy ❤️

    ReplyDelete
    Replies
    1. Thank you so much! So glad you enjoy them! :)

      Delete

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