Ras Malai - Yummy Creamyy Indian Sweet

Spongy soft balls cooked and served in thick sweet milk garnished with nuts and cardamom flavour is the king of Indian desserts in terms of richness.

This is a no fail recipe. I've been making ras malai since my teenage years and I've never gone wrong with this one and never have I bothered to try any other way.

This recipe makes 18-20 pieces of ras malai and each piece provides 140 Calories approximately.

Here is what you’ll need:

1 cup full fat milk powder

1 tsp all purpose flour

¾ tsp baking powder

1 tsp ghee

1 egg

4 cups full fat milk

1 ¼ cup sugar

2 cardamom

Almonds/pistachios for garnish

Method:

1. Mix the full fat milk powder with all purpose flour (maida) and baking powder. 
2. Crack in an egg and start mixing.
3. Once the mixture starts binding together, add the ghee and if required another 2 tbsp milk powder.
4. Knead to a soft dough.
5. Pinch off small balls and start rolling into a ball. This should make 18-20 balls. Divide accordingly.
6. In a large pot, bring 4 cups of milk to a boil with the sugar and cardamom.
7. Once the milk comes to a rolling boil, lower the heat and start adding the rolled out balls into the milk.
8. Close the lid and let the milk simmer for 7-8 minutes on a very low heat.
9. After 7 minutes, open and check one piece if it’s cooked through the centre.
10. If not, simmer for another 2 minutes and then switch off the flame.
11. Serve cooled garnished with nuts.

Few things to remember:

• Use FULL FAT milk powder. I always used Nido milk, though full fat Anchor would work well too. 
• If your eggs are large you may need to use a couple more tbsp of milk powder while kneading.
• The rolled out balls should have a smooth exterior. This is a proof that your dough is soft and good to go ahead.
• Let the milk come to a rolling boil before adding the balls and then keep the flame on low while adding the balls. If the milk is boiling while adding the balls, it will cook immediately from outside and remain uncooked inside or it may all fall apart.
• Try using a wide mouth vessel for boiling the milk as the balls will expand double its size.

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Recipe by Zohra Sada