So the first time in my life I finally, very successfully made rasmalai :bhangra:
I love the one made of powdered milk the most and have failed endlessly at making it. I used to call my mumani up in pakistan to get step by step directions but I think the moti aunty would deliberately not give them correctly and they would always go flat. So anyway a blessed soul gave it to my sister overt he weekend who passed it on to me and I tried it yesterday and it was nothing less than perfection
1 cup of nido milk (measuring cup not tea cup)
1 tablespoon of oil (the measuring spoon not a khanay wali cos I think they come in different sizes too)
1 tsp of baking powder ( shouldn;t be heaped but shouldn;t be leveled either. Just get a teaspoon khanay wali and shake off the excess so its roughly leveled)
and finally one egg(I used an extra large egg).
mix up everything. The mixture will look guey and sticky like u couldn;t roll it into balls if ur life depended on it BUT when u actually take a little blob and start rolling it it smooths out in no time and u have a perfect little rasmalai in your palm they look so cute. Ok so by then u should have already boiled and thickened the milk and sugar and cardamom. Bring it down to a medium flame so it not going crazy boiling all over the pan but just so u can see bumpy little boils. Add the rasmalai to it and cook on medium heat for 10 mins. turn them over once or twice too. Then shut off the heat and cover them and let them sit for another 10-15 mins and voila! Transfer your flawless rasmalai to a bowl and chill in the fridge and devour as I will tonight
Femme, i have tried a similiar recipe for gulab jamuns to make the balls. They start out looking great when i put them in the sheera but once i take them out, they harden in the middle. Why would that happen?
My mum used to make really really good gulab jamuns. But she hasn;t made them in a long long time now, I would say 10 years or so. I can see if she still remembers her recipe. The person who gave this recipe said that to make gulab jamuns u have to just add one tbsp plain flour to the mixture. Haven;t ever tried them so I don;t kno wwhy they go hard in the center. I remember though mum used to add sooji to her gulab jamuns. Will remember to ask today.
I called mum for the recipe and she hung up on me saying she doesn;t have time How mean. She is probably just talking to some lousy rishta aunty not like she couldn;t put her on hold for me
prince asking for them in an envelope renders u unfit to eat rasmalai-period. These are not Ira’s rock hard gulab jamuns u know these are my soft and silky rasmalais
I think that my MIL always leaves out some ingredients when she gives me recipes :). I was making kulfi from her recipe, but it never turned out the same, then I asked my friend about it, and she was like - “oh, you need to add some white bread for the texture”. Now it tastes exactly like my MIlLs!
I have never made ras malai from powdered milk successfully:(
The balls have to be really smooth when you add them to the oil. If there is any crack they will split and oil will be absorbed. Try making the mixture a little on the dry side.
:bhangra: 
they look so cute. Ok so by then u should have already boiled and thickened the milk and sugar and cardamom. Bring it down to a medium flame so it not going crazy boiling all over the pan but just so u can see bumpy little boils. Add the rasmalai to it and cook on medium heat for 10 mins. turn them over once or twice too. Then shut off the heat and cover them and let them sit for another 10-15 mins and voila! Transfer your flawless rasmalai to a bowl and chill in the fridge and devour as I will tonight 
How mean. She is probably just talking to some lousy rishta aunty not like she couldn;t put her on hold for me 
