Mix egg, baking powder, and butter all together and form into a dough.
Rub it very well.
Make 12 balls and slightly flatten it.
For Rabri:
Boil milk, sugar, white cardamoms and pistachios till it gets slightly thick.
Then add your rasmalai to it.
Cover and simmer on low flame for about 5 – 8 minutes or until they swell.
Then remove, cool and transfer into a serving platter.
Chill and serve.
Pleasebe judicious and courteous in selecting your words.
I have tried this recipe, but rasmallai balls were not made round because of the dough, it was very sticky and not hard enough for the balls to be in shape.n they break too..Please let me know the solution.
the balls keep breaking can you use bicarbonte of soda insteasd of baking powder that what the packet ras malai says
salam very nice rasmalai...i like it..
it was very tasty and delicious
Anwer Ali, please make sure you're not using stake dry milk powder and baking powder.
the balls start to swell up real good, but when you turn the stove off, they loose the shape and get dented
sara riaz is a fav cook of my mom
Razia, rasmalai prepared by this recipe isn't suppose to get hard. Make sure you don't leave the rasmalai balls out in air for too long. Put them in milk to cook within 5 minutes after forming balls of the mixture. Don't thicken the milk too much before adding the balls to it. Thicken it, but it keep it flowing enough to allow the rasmalai absorb it. Properly cover the rasmalai bowl with clingfilm before refrigerating or use an air tight box/container.
Hi, this is Razia. i made Rusmali with ur recipe. I came out very good, nice and soft. when i put it in the refrigerator after one hour, when we were done with our dinner, and took out rusmalai, it was hard and after it was harder and harder. please explain me that what i did wrong?Razia
lovedddd it thank u 4 receipe!
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