rasmalai recipe with milk powder | eggless milk powder rasmalai recipe (2024)

FAQs

Why is my milk powder rasmalai hard? ›

To get smooth balls it is imperative that the mixture be quickly mixed, quickly shaped, and quickly dropped (this is some "phurti" in action. If you wait too long the mixture tends to dry out and your dough becomes hard and cracks.

Rasmalai is a popular East Indian delicacy made with milk, a curdling agent, sugar, nuts, saffron and cardamoms. These sweet, juicy and soft cheesy morsels are addictive and super delicious.

Secret 4 - Straining the milk too early will not give you soft Rasmalai. Please continue adding vinegar until you see the whey separated completely the clear indication for the same is when it turns green in colour.

If there are a lot of cracks in your rasmalai balls, as they cook, they will just end up breaking. So when you roll the dough into balls, keep rolling them until you see no cracks. If you are getting a lot of cracks that are seeming impossible to get rid off, your dough is too dry.

2) Mix the milk with a mixer or blender.

One of the things I always hated about milk made from powder was the texture. If you mix it completely with a mixer – or better yet, a blender – it is as smooth and creamy as the real thing.

Let's take a look at the nutritional makeup of one serving of rasmalai sweet: Cal: 486 Protein: 13 grams Fat: 2 grams Carbs: 60 grams Fibre: 1 gram Since the rasmalai recipe uses milk and rich cream, it is also rich in different vitamins and minerals like Vitamin A, C, B, Calcium, Magnesium, Phosphorous, Sodium, and ...

Even inside the fridge should be consumed within two to three days . After that the start smelling and taste bad.

Can diabetics, heart patients and over weight individuals have Rasmalai? No, this recipe is not good for diabetics, heart and weight loss. This recipe uses full fat milk and sugar which is not healthy. Sugar used in the recipe is also called white poison.

Pour thickened milk over broken Rasgullas and garnish with dry fruits of choice, Serve cold. Rasmalai is ready !!

What is the lifespan of rasmalai? ›

Rasmalai is a very popular, delicious, and nutritious indigenous sweet dish in Indo-Pakistani civilization. It has a very short shelf life, i.e., up to 3 days.

Herbal Rasmalai had a shelf life of 1 days at room temperature and 7 days at refrigerated storage. Effect of storage on sensory quality of fiber incorporated reduced calorie herbal Rasmalai at ambient temperature (32 ± 1°C).

One big mistake people tend to make is to drop them one at a time into the boiling milk. With this method, the rasmalai will not all cook for the same length of time, so you will end up with some that have hard centers. Cover the pot and let them simmer for about 5 minutes.

Ras malai is heavy in calories, specially sugar n fat content. Eat accordingly n in moderation. Only this sweet dish won't make u fat.

So, what makes Rasmalai so special? The key lies in its unique cheese — chhena. Unlike aged cheeses used in cheesecakes, chhena is a fresh cheese made from curdling milk with lemon juice or vinegar. The resulting curds are light and airy, forming the base of the soft, spongy balls that are the heart of Rasmalai.

Sift the Milk Powder: Before mixing the milk powder with water, sift it through a fine-mesh strainer or sieve. This will help break up any clumps and ensure a smoother texture when reconstituted. Use Lukewarm Water: Use lukewarm or room temperature water for mixing the milk powder.

Chill the milk.

Alone or mixed with real milk, dry milk tastes best cold. If you do not have a refrigerator, wrap the container in a wet towel and put it in a cellar or other cool location. If your milk is lumpy, chill overnight and stir again the next day. Lumpy milk can result from old or poorly stored powder.