Quick & Easy Rasmalai Recipe with Nova Skimmed Milk Powder


All the dessert lovers get set to unlock the secret to making the delicious Rasmalai! This heavenly Indian dessert is known for its rich, spongy malai base dipped in rich, flavoured milk. Get ready to check out a quick and easy recipe that you can make at home using most of the ingredients available in your kitchenBy using Nova Skimmed Milk Powder and pasteurised milk, you can achieve the perfect creamy texture and authentic taste of Rasmalai without any hassle. With just a few simple steps, you can enjoy this sweet treat in no time. Impress your friends and family with your homemade Rasmalai, which tastes just like the one from your favourite restaurant. So, what are you waiting for? Let’s dive in and create this delightful dessert! 

Benefits of Using Skimmed Milk Powder in Rasmalai

For those seeking a healthier or more convenient option, skimmed milk powder can be a suitable substitute for making thicker base of flavoured milk. While skimmed milk powder won’t change the core taste or experience of Rasmalai significantly, it does offer a few key benefits: 

  1. Reduced Fat Content: Skimmed milk powder removes most of the fat found in whole milk powder, making it a suitable option for those seeking a lower-fat version of the dessert. This can be helpful for individuals with dietary restrictions or health goals. 
  2. Convenience: Skimmed milk powder has a longer shelf life compared to fresh milk, eliminating the need to source and potentially waste fresh milk for the recipe. It’s also readily available in most grocery stores, making it a convenient choice. 
  3. Consistency: Skimmed milk powder can help achieve a consistent texture in the final Rasmalai dish. This is because it removes the variability that can occur with using fresh milk, where factors like fat content and boiling time can affect the final consistency.

It’s important to note that using skimmed milk powder may result in a slightly different texture compared to using whole milk powder. 

Make Delicious Homemade Rasmalai with Our Easy-to-Follow Recipe!

Here’s a breakdown of the ingredients and instructions for making Rasmalai

Essential Rasmalai Ingredients

For the chenna (cheese)

  • 1 cup Nova Pasteurized Milk 
  • 1/4 cup lukewarm water
  • 1 tablespoon lemon juice or vinegar 

For the sugar syrup

  • 1 cup Nova Skimmed Milk Powder
  • 3 cups water
  • 1 cup sugar
  • 2 cardamoms crushed 

For assembling

  • 1/2 teaspoon rosewater it is optional
  • Chopped nuts pistachios, almonds for garnish (optional) 

Step-by-Step Instructions on How to Make Rasmalai

Preparing the Chenna (Cheese) 

Combine and knead: Bring the Nova Pasteurized Milk to a boil in a heavy-bottomed pan. Once boiling, slowly add the lemon juice or vinegar, stirring constantly. The milk will begin to curdle and separate. Strain the curdled milk through a cheesecloth, collecting the solids (chenna) in a bowl. 

Rinse and drain: Rinse the dough under cold running water until the water runs clear, removing excess starch.

Hang and squeeze: Hang the dough in a cheesecloth for 30 minutes to drain excess water. Gently squeeze out any remaining water for a smoother texture.

Shaping and Cooking the Rasmalai Discs

Shape into discs: Pinch off small portions of dough and roll them into smooth balls. Gently flatten each ball into discs of about 1-inch diameter. 

Simmer and float: Bring a large pot of water to a gentle simmer. Carefully drop the Rasmalai discs into the simmering water and cook for 5-7 minutes, or until they float to the surface. This indicates they are cooked through.

Cool in water: Remove the Rasmalai discs with a slotted spoon and transfer them to a bowl of cold water. Let them cool for 10 minutes.

Preparing the Flavoured Milk Syrup

To create a sweet sugary base for Malai we’ll whip up a simple flavoured milk syrup.  

Combine and simmer: In a separate pot, combine Nova skimmed powder and water, add sugar, and crushed cardamoms. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar dissolves.

Thicken the syrup: Reduce heat and simmer for 10 minutes, allowing the syrup to thicken slightly. You want it to be slightly syrupy, not too thin. 

Assembling and Soaking the Rasmalai Discs

Squeeze and transfer: Gently squeeze out any excess water from the cooled Rasmalai discs. Add them to the cooled flavoured milk syrup. 

Soak and refrigerate: Cover the pot and allow the Rasmalai to soak for at least 2 hours, or preferably overnight, for a richer flavour.  
Garnish and serve: You can garnish with chopped nuts and saffron strands if don’t want to add rosewater flavour. Enjoy the perfect balance of sweetness and creaminess in every bite of this homemade Rasmalai.

See Also: How Skimmed Milk Powder reaches your Doorstep in the Purest State

Expert Tips for Perfect Rasmalai

Achieving the right texture and consistency:

  • Use fresh Nova Skimmed Milk Powder for the best results. Older milk powder can affect the texture and flavour. 
  • Ensure you knead the chenna dough well for at least 5-7 minutes. This helps achieve a smooth and elastic texture, resulting in softer Rasmalai discs. 
  • Once the Rasmalai discs float to the surface during simmering, remove them immediately. Overcooking can make them tough. 
  • Ensure the Rasmalai discs are completely cool before adding them to the flavoured milk syrup. This prevents them from breaking apart during soaking. 
  • Start by adding 2- 3 tsps. of in the syrup as it dissolves, taste the syrup and adjust the sweetness to your preference by adding small amounts of additional sugar if needed.


Why wait? Whip up delicious Rasmalai using nourishing skimmed milk powder. This recipe is quick, easy to follow, and delivers a creamy, authentic taste that matches the store-bought versions. Indulge in this guilt-free treat, impress your loved ones, and savour the satisfaction of homemade goodness. This traditional Indian dessert is sure to impress your family and friends with its creamy texture and rich flavour 

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