Boil the milk, condensed milk and cardamom powder in a pan over medium heat. Lower the heat, stir occasionally and Let it simmers for only 10 minutes. (malai should not be thick otherwise it will make the rasmalai hard in the center.)
While the milk boils gently, in a bowl mix well the milk powder, baking powder, cardamom powder and flour together.
In another bowl mix beaten egg with ghee, then start to mix the dry ingredients lightly to make soft dough. (Don’t add liquid milk or water to this dough as it will make the rasmalai hard in the center.)
Now make the small balls of that mixture.
Bring the milk to a brisk boil, then lower the heat so it is on gentle simmer and then immediately add all the balls.
Cover the pan and cook on low heat for exact 10 minutes.
Turn off the heat and add the rose water.cover and keep aside.
Transfer to a serving dish, sprinkle chopped nuts.