Ras Malai

A treat for your sweet tooth, the name Ras Malai comes from two parts "Ras" meaning "juice/juicy" and "Malai", meaning "cream". The authentic Ras Malai consists of round balls made of fine milk curd, which are then cooked in syrup to create a unique texture. The balls  are then soaked in thickened cardamom flavoured milk and finished with a sprinkle of chopped pistachio nuts. Light, refreshing and truly delicious. How ever there is also an easier way of making Ras Malai at home,  powdered milk, all purpose flour, baking powder and oil are kneaded to form a dough, moulded into balls and dropped into simmering milk. The end result tastes almost like the authentic version. 

Ingredients:

1 cup full Cream Powdered milk (8 tbsp heaped)

1 litre fresh  milk

3-5 cardamoms

5-6 tbsp sugar

1 can of evaporated milk  

1 tbsp levelled all Purpose flour(Maida)

1 tsp levelled baking powder

1 tbsp melted ghee/oil (at room temperature)

1 medium/small sized eggs (at room temperature)


Method:

1) Take a pan  (a non-stick pan preferably) large enough to accommodate the ras malai as they will expand to about double in the volume while cooking in milk

2) Add milk, evaporated milk,  sugar and cardamom pods in the pot and bring it to a boil, let it simmer on medium heat. Remember to stir it every now and then.

3) Meanwhile take a big mixing bowl make sure it's dry, There should be no trace of water in it. 

4) Add in the milk powder, baking powder, all purpose flour and combine it all with a spoon

5) Now add in the egg and the ghee, and mix every thing together with the tips of your fingers. 

6) Kneed the dough well by dragging the palm of your hand hard on the dough. Keep scooping it back to together and knead more until you have a smooth ball and a slight gloss appears.  

7) Divide the dough in 12 equal parts and make round or oval shaped balls. To make the balls apply some pressure at first and then release when forming the balls, lightly press to make about 3/4 inch. 

8) Drop the balls in milk one at a time,  partially cover the Pan with a lid and let the balls cook on medium heat for 6-7 minutes. Make sure to swirl the pan around once or twice. Do not use a spoon to stir as it can cause the balls to break.  

Dish them out with the help of a tbsp one by one, then pour over the milk, let cool in a refrigerator. Garnish with almonds and pistachios, serve chilled. 

Tips: 

1) Be precise about the measurements.

2) Do not over cook the ras malai, other wise the balls will get hard from centre.  

3) Make the balls out of the dough as soon as it gets ready after kneading, don't leave it to rest. 

4) If you Can't find a small egg, whisk a large egg and use half of it.

5) if the mixtures gets too dry you can add a bit more egg in it, and if its too soft you can add a bit more plain flour in it, until it you get a smooth ball.