Ingredients for about 20 rasmalai:
- 180 g of milk powder
- 20 g of butter
- 1/2 teaspoon of baking powder
- 2 eggs
- 1 liter of milk
- 6 cardamoms
- 100 g of sugar
- 6 pistachios for decoration
Mix together the milk powder, baking powder and butter. Beat the eggs and mix with the milk powder until you obtain a paste. Make small balls and flatten the balls slightly. Reserve.
In a large saucepan boil the milk with sugar and cardamoms. Once the milk begins to boil add one by one the flatten small balls. Cover and cook on high heat for 5 minutes.
Once the 5 minutes are over turn the heat to low and cook uncovered for 20 minutes. Turn off the heat and let it cool completely before putting the rasmalai in the fridge. Leave at least 2 hours in the fridge before eating. At the time of serving decorate with minced pistachio.