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  •     Doodh (Milk) 1 litre
  •     Cheeni (Sugar) ½ Cup
  •     Hari elaichi (Cardamom) crushed 6-7
  •     Dry milk powder 1 Cup
  •     Maida (All-purpose flour) 1 tbs
  •     Baking powder 1 tsp
  •     Hari elaichi (Cardamom) seeds ½ tsp
  •     Ghee 1 tbs
  •     Anda (Egg) beaten 3 tbs
  •     Badam (Almonds)
  •     Pista (Pistachio)



  •     In pot,add milk,sugar and cardamom seeds,mix well and cook until sugar is dissolved (approx.5 minutes) and set aside.
  •     In bowl,add dry milk powder,all-purpose flour,baking powder,cardamom seeds and mix well.
  •     Add ghee and mix well.
  •     Gradually add egg and knead until dough is formed & refrigerate for 5-8 minutes.
  •     Take a mixture,make a small balls of equal sizes and press it (makes 7-8).
  •     Heat milk and add the balls one by one,cover and cook on low flame for 10 minutes.Do not stir or use any spoon.
  •     Garnish with almonds and pistachio & serve chilled.

Tips and notes:

- Fresh milk is important for rasmalai wiith milk, dont use packaged milk for milk recipe. - Many people use tea whitener like everyday which does not get them the result. Tea whitner is not milk powder. Use Nido bunyad for better result. - Be sure you handle the balls with care after & during cooking, if you are not gentle they will break.

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