ello Hive community, pretty people!
Welcome everyone to my new blog.
It has been a long time since I last posted a blog. I wasn’t very active on Hive for quite a while. From now on, I will try my best to stay connected with you all and post regularly. Honestly, I have been going through many ups and downs in life. Due to lack of time and mental stress, I drifted away from you. But now I am feeling much more comfortable and stable in my life. From now on, I will be regular again and I hope to receive your support.
So, today my new blog is about a cooking recipe. It is very easy, and those who love sweets like me will definitely enjoy making it. I know Bengalis often prepare different kinds of sweets at home. You may already recognize this dessert—it is Rasmalai, which I made using milk powder, and trust me, it tastes amazing.
Who doesn’t love milk-based desserts? This recipe can be made easily using ingredients that are readily available at home. It requires very little time and only a few ingredients.
Without making this any longer, let me now share how you can make perfect Rasmalai using milk powder.
It is very important to follow the ingredient measurements carefully, because even a small imbalance can affect the final result. So please pay close attention to the quantities mentioned below.
Ingredients:
Milk powder
Liquid milk
Sugar (as per taste)
1 green cardamom
1 bay leaf
1 egg
Baking powder
Preparation Method:
First, take one cup of milk powder in a bowl. If you want to make more, you can increase the quantity. I made a large batch and got around 20–25 pieces of Rasmalai.
From one egg, I used only half of it. First, beat the egg well with a pinch of salt, then take half of it and add it to the milk powder. Add a pinch of baking powder—do not use too much, and also do not skip it. If you use too much baking powder, the sweets will melt when added to the milk.
Now knead everything together by hand to make a soft dough. At first, it may feel sticky and stick to your hands, but after proper kneading, it will become smooth and non-sticky. Once the dough is ready, let it rest for 10 minutes.
After resting, grease your hands lightly with oil and shape the dough into small pieces as per your preference. Set them aside.
Next, boil about half a liter of milk in a pot. Add one cardamom and one bay leaf to enhance the flavor. Then add sugar according to your taste. There is no strict measurement—adjust it based on how sweet you like it. Let the milk boil until it becomes slightly thick.
Once the milk starts boiling properly, gently add the prepared Rasmalai pieces. Cover the pot with a lid. Whenever the Rasmalai rises and foams, remove the lid briefly, then cover it again. Continue this process until the Rasmalai becomes soft and fully puffed. In my case, it took about 10 minutes.
Finally, mix one tablespoon of corn flour with a little water in a bowl and add it to the Rasmalai.
After two minutes, turn off the stove. This step helps to slightly thicken the milk syrup and makes it taste even better.
And that’s it! Our milk powder Rasmalai is ready. You should definitely try making this perfect Rasmalai at home. I will come back again with a new recipe very soon.