Ras Malai

Ras Malai

Ras Malai is a sweet from the Indian subcontinent. It is traditionally made from Paneer ( Indian Cottage cheese ) and Malai ( cream ) flavoured with saffron and cardamom. Here I ve made  an easier and faster version using milk powder and whole milk .

Ingredients

For the dumblings

·         Milk powder : 200 gms
·         Egg : 1 medium sized
·         Baking powder : 1/4 Tsp
·         All purpose flour : ½ Tsp
·         Ghee : 1 Tsp

For the Rabadi or Malai

·         Milk : 1 Litre
·         Sugar : ¾ cup to 1 Cup ( According to sweetness preferred)
·         Saffron Strands :  a genorous pinch
·         Rose water : 1 Tsp
·         Cardomom Powder : 1/8 Tsp
·         Almonds : 1 tbsp (Chopped)
·         Pistachios : 1 tbsp ( Chopped)

Method

1. Boil the milk and sugar together. Once it boils slow down the flame and allow to thicken until you have pprepared the dumblings
2. While the milk is boiling seive the milk powder, baking powder and the all purpose flour  and add the egg and mix until everything is well incorporated. Do not over work the dough as it will cause the hardening of the dumblings. Rest the dough for 5-6 minutes. Grease hands with ghee and prepare small roundels and slightly flatten it using fingers. Remember the dumblings will double in size when they cook. So keep that in mind while sizing the dumblings
3. Once the milk is boiled add the dumblings one at time to the boiling milk and cook covered for 15 minutes on low to medium flame.
4. Meanwhile soak the saffron strands in a tablespoon of milk and keep it aside
5. Once the dumblings are well cooked and doubled in size ( about 15 minutes) add the rose water, cardomom powder, saffron milk and chopped pistachios and almonds and allow to simmer for another minute or two.
6. Allow to cool and chill in fridge for few hours and serve cold.

Sweet Cooking!!

Shabana