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Ras Malai with Milk Powder

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Ras Malai is a classic Pakistani and Indian, this ras malai recipe is made with a milk powder dough, cooked in thickened milk infused with cardamom and saffron.

Ras Malai is a classic South Asian dessert, popular in Pakistan, India, and Bangladesh. It is especially popular around holidays like Eid, weddings, and other celebrations.

Easy Ras Malai Recipe with Milk Powder

Ras Malai is typically made in one of two ways: with paneer or cottage cheese, or with milk powder.

This easy Rasmalai recipe is made with milk powder and egg.

Using milk powder in Ras Malai makes this a quick dessert recipe, and it results in a smoother, softer Rasmalai.

The end result is a decadent dessert everyone will love!

Recipes you’ll love

If you’re looking for more classic Pakistani dessert ideas, here are some of our favorite recipes:

Ingredients & Notes

  • Milk Powder – Whole milk powder like Nido is ideal for making a smooth dough for the Ras Malai balls.
  • Egg – helps bind together the dough for the ras malai balls
  • Butter or Ghee (clarified butter) – adds fat and flavor to the Ras Malai.
  • Baking Powder – This helps the Ras Malai balls when they are added to milk.
  • Milk – Whole Milk is best for this recipe, as it provides the right amount of thickness.
  • Green Cardamom Powder – green cardamom has more floral notes, perfect for desserts. Black cardamom has a more smoky flavor and is better suited to more savory dishes like Chicken Biryani and Chicken Korma.
  • Pistachio and Almonds – adding these is optional, but the nuts provide taste and texture to this dessert!

How to make Pakistani Ras Malai?

Thickened Milk

To a large pot add milk, sugar, green cardamom powder, and a pinch of saffron.

Simmer the milk on low heat, stirring occasionally.

Ras Malai with Milk Powder and Egg

While the milk is on the stove, to a large bowl, add the milk powder, baking powder, and egg. Mix well, then add the butter. Combine the ingredients and knead them together until it forms a dough.

Once mixed well, divide the dough into 12-15 balls.

Increase the heat on the milk to medium-high heat, then add the balls to the milk. The Ras Malai balls will double in size.

Cook the mixture for few minutes until the ras malai balls have just about doubled in size. They will continue cooking in the residual heat.

Tips for Ras Malai

  • Whole milk powders like Nido are best for soft Rasmalai that don’t break when added to the milk.
  • The milk dough balls should be smooth, without cracks.
  • If you find that the dough is sticky, grease your palm with some butter/ ghee for smooth balls. 
  • When making balls use very little pressure; otherwise, the middle will be undercooked. 
  • Use a wide pan so the Rasmalai balls have space to expand in the pot.
  • Try not to move the Rasmalai balls once they’ve been added to the milk because they may disintegrate into the milk.
  • Once the Rasmalai balls have just about doubled in size, turn off the heat, they will continue cooking in the residual heat. If they expand too much, they may disintegrate.

How to Serve Ras Malai

This dessert is popular especially around celebrations like Eid, or really for any special occasion!

Ras Malai is usually served cold, but you can also serve it warm if you prefer. Reheat your Ras Malai dessert in the microwave for about 30 seconds just enough to warm the milk.

If you’re looking for Pakistani dishes for special occasions, such as Eid celebrations, here are some of our favorite Pakistani main dishes:

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess

Ras Malai

This classic Pakistani Ras Malai is a celebration worthy dessert, made with a simple milk powder dough, cooked in thickened milk infused with cardamom and saffron.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian, Pakistani
Servings 4 servings

Ingredients
  

Thickened Milk

  • 4 cups milk 1 litre
  • ¾ cup Sugar
  • 1 teaspoon Green cardamom powder
  • pinch Saffron few strands optional

Ras Malai Balls

  • 1 cup milk powder preferably Nido
  • 1 egg beaten room temperature
  • 1 teaspoon butter softened or ghee
  • 1 teaspoon baking powder

Garnish

  • Almonds & Pistachio chopped or sliced

Instructions
 

Thickened Milk

  • To a large pot add milk, sugar, green cardamom powder, and pinch saffron.
  • Simmer the milk on low heat, stirring occasionally.

Ras Malai Balls

  • While the milk is on the stove, to a large bowl, add the milk powder, baking powder, and egg. Mix well, then add the butter. Combine the ingredients and knead them together until it forms a dough.
  • Once mixed well divide the dough into 12-15 balls.
  • Increase the heat on the milk to medium-high heat then add the balls to the milk. The ras malai balls will double in size.
  • Cook the mixture for few minutes, until the ras malai balls have doubled in size.

Garnish & Serve

  • Remove from heat, and add in the pistachio and almonds
  • Serve warm or cold, as desired, garnished with additional pistachio/almonds.
Keyword ras malai with milk powder, rasmalai, rasmalai recipe with milk powder, rasmalai with milk powder and egg

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