Once boiling, reduce the heat to medium and cook for 20-30 minutes, stirring occasionally. Scrape the sides of the pot and mix the evaporated milk back into the mixture.

While the milk mixture reduces, prepare the dough. In a mixing bowl, combine the milk powder, baking powder, salt, flour, and oil (or ghee). Add the whisked egg and mix quickly into a rough dough, then knead it into a smooth ball.

Roll the dough into 16 small balls (about 10 grams each), pressing them gently into a disc shape. Oil your hands as needed to prevent sticking.

Once the milk mixture has reduced by about 20%, ensure the milk is at a gentle simmer (with small bubbles, not a full boil). Drop the dough balls into the milk. Cover the pot and let them cook for about 5 minutes.

After 5 minutes, gently flip each dough ball and cook for another 10 minutes. Remove from heat.

Garnish with chopped pistachios and dried rose petals, then transfer the Rasmalai to a serving dish.

Chill the Rasmalai in the fridge for at least 2 hours (overnight is best) to improve the flavor.