Recipe for making rasmalai

<div class="text-justify" Steemian Friends, Today I’ve come to you with the recipe for making Rasmalai . Everyone usually shares successful recipes, but the one I’m sharing today — though I made it completely — turned out a bit hard. I don’t know why it didn’t become soft or fluffy, even though I added baking powder to make it soft.

Well, let me try to share the complete recipe process with you — how I made it step by step. Then I’ll try to learn from you how to make it softer.

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🧁 Main Ingredients

Ingredient Name Quantity ------------------ ----------- Milk Powder 6 packets Cow Milk 1 liter Egg 1 piece Sugar 250 grams Almonds 2 pieces ---

🧂 Supporting Ingredients

Ingredient Name Quantity ------------------ ----------- Baking Powder A pinch Ghee or Mustard Oil A little

I have beautifully presented all the ingredients above. Now I’ll share some background about each of them. Honestly, I never tried this recipe before, and maybe that’s why there might be some mistakes — which probably made the Rasmalai turn out hard.

Alright, let’s learn the process of making Rasmalai. Warning: It’s better not to make it exactly like I did — because somewhere I must have gone wrong, which made it hard.

Image Description -------- ------------- Milk Powder: Pouring the milk powder packets one by one. A total of six packets were used. Baking Powder: This must be used very carefully. Since I had six packets of milk powder, I used just a pinch. Mustard Oil instead of Ghee: I heard that ghee is required, but since I didn’t have any, I used a small amount of mustard oil. Mixing: After adding all the ingredients properly, I started mixing them. The only thing left was adding the egg.

I’ve shared several details through the photos above. I’m not sure if using oil caused any problem. I’m asking for your suggestions — if there’s something else that helps make Rasmalai soft.

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Now, let me share a small story behind breaking the egg.

Before making this recipe, I watched many videos and read several articles. I learned that you need one full egg and that it should be mixed gradually. I didn’t add the full egg — I added half. But when I started mixing by hand, I felt that the small amount of milk powder turned too watery with that half egg.

At first, I used four milk powder packets, and the mixture became too runny — not suitable for shaping into balls. I left it for ten minutes, then bought two more packets from outside. That made a total of six packets.

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Alhamdulillah, after adding the extra packets, the texture became better. I kneaded it well and used a bit of mustard oil on my hands so it wouldn’t stick, then shaped it into small round balls.

When I was shaping the Rasmalai balls, I thought they looked too small — but after boiling them, they became much bigger!

I made a total of 22 pieces. Then I covered them and let them rest for 10 to 15 minutes. Now it was time to prepare the syrup. For that, I used one liter of milk.

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I started heating the milk in my rice cooker. When it began to boil, I added 250 grams of sugar. Gradually, the sugar started to melt. When it was fully dissolved, I gently placed the Rasmalai balls into the boiling milk and stirred slowly.

Then I covered it and let it cook for 2–3 minutes. Soon, the milk began to rise and almost overflowed. At that point, I removed the lid and stirred gently again.

After a short while, I noticed the Rasmalai balls had expanded a lot — from small to much larger in size! I was happy and excited because I had made them quite small initially. Alhamdulillah, seeing them grow larger, I felt they’d be very soft.

I kept heating, and when the milk reduced, I added one more packet of milk powder to make it thicker.

That’s how my Rasmalai recipe was completed. But I didn’t serve it hot at night — I only tasted one piece and noticed it was a bit hard. I comforted myself thinking, “It’s my first try; that’s okay.” Next time, Insha’Allah, I’ll make it again after taking advice from experienced people.

Since Rasmalai tastes best when cold, we didn’t eat it at night — instead, we all had it together in the morning.

That’s all for today. I’ll definitely ask for your suggestions on how to make it even better — please share your advice in the comments. I’ll truly appreciate your help.

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