Soft, spongy, and melt-in-the-mouth Rasmalai made quickly using milk powder—perfect for when you crave a traditional Pakistani dessert without spending hours in the kitchen. This instant version delivers rich flavor, creamy texture, and authentic taste in just 20 minutes. Ideal for festive occasions like Eid, family gatherings, or last-minute sweet cravings.
In a bowl, mix milk powder, all-purpose flour, and baking powder. Add the beaten egg and gently mix to form a soft dough. Avoid over-kneading.
Grease your hands lightly and form small smooth balls from the dough. Make sure there are no cracks.
In a pan, add 1 cup water and sugar. Bring it to a boil until the sugar dissolves completely.
Add the prepared balls into the syrup. Cover and cook on medium heat for 8–10 minutes until they double in size.
In another pan, boil milk and add cardamom powder. Let it simmer for 5–7 minutes until slightly thickened.
Remove balls from syrup, gently press to remove excess syrup, and transfer them into the warm milk.
Let it cool, refrigerate for 1–2 hours, and serve chilled. Garnish with chopped nuts if desired.
Milk powder – 1 cup
Sugar – ½ cup
All-purpose flour (maida) – 2 tbsp
Milk – 3 cups
Baking powder – ½ tsp
Cardamom powder – ½ tsp
Egg – 1 (lightly beaten)
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