Rose Rasmalai Recipe credit. Aisha BobatSumi got inspired by Najeeba Patel to make. 1 cup milk powder(Nido) ½ teaspoon baking powder 1 teaspoon plain flour1 tablespoon melted ghee (Clarified butter) 1 ½ eggForm a soft dough & make tiny ballsThese will puff up once added in the milk mixture. In a big flat pot 6 cups milk4 tablespoon sugar Rose essence Rose syrup according to your taste & color Boil the milk mixture on medium heat & then add ballsBoil for 20 minutes and lower the heat. After 5 minutes cover the pot with a lid. Though keep on opening it that t milk doesn't spill. Don't mix the balls with a spoon Just shake the pot so that they cook evenly. Remove from the heat Leave the Rasmalai in the pot for 20minutes. Slowly transfer the balls in to your serving dish I the milk mixture add 1 small nestle cream & condense milk according to your taste. Pour that on to the balls. Decorate with sliced pistas, almonds & rose buds. Serve chilled.