Rasmalai Recipe | Homemade Ras Malai

After many failed attempts at Rasmalai/ Ras Malai I finally found this perfect recipe that results into soft spongy malai balls that absorb great amount of ras or rabri.

I remember first trying the recipe when I was in high school and in bad read the recipe in some news paper in the school library. It was looking and sounding so easy and tempting that we friends decided to Make it on the coming weekend and we were all excited to share our results with each other. And then came the weekend when we all bought the ingredients with great enthusiasm, went home and followed the recipe to the T (at least I did) and lo! We needed up with some hard chewy balls and a very sweet milk syrup lol.. next day in the school all three of us were trying to avoid the ras malai topic but somehow we finally discussed and laughed together deciding that we are not going to make it again hehe..

Anyway, coming back to the recipe, to get perfect ras malai you need to use unsweetened milk powder if you're making this instant version or else you can go the chenna way. But in that case you will have to boil and then curdle and then drain the milk to remove all the moisture and it's such a hassle you know hence I prefer this instant recipe using powdered milk and it is just so simple so easy that I'm sure anyone can make it successfully if they use right ingredients and follow the recipe step by step.

Rasmalai Recipe | How to make instant Rasmalai:

Ingredients:

• 1 Cup unsweetened Milk Powder (I recommend Nido brand)
• 1 Large Egg (beaten well)
• 1 Teaspoon Baking Powder
• 1 Teaspoon All Purpose Flour (optional)
• 1 Teaspoon Ghee (at room temperature)
• 1 Litre Full Fat Milk
• 3 Tablespoons Sugar
• 1/4th Teaspoon Cardamom Powder
• A fat pinch of Saffron
• Dash of Salt
• Chopped nuts for garnishing (Almond, Pista etc.)

Method:

1. Take milk in a thick bottomed saucepan and bring to boil on high flame the reduce the flame to medium and add sugar, stir well then add a dash of salt, saffron and cardamom powder and let let it cook on very low flame. While the milk is thickening the saffron leaves a nice pale yellow colour hence you don't need to add any food colouring.

2. Take clean and dry mixing bowl and add in the powdered milk, flour (if using), baking powder and mix all the ingredients well then add in ghee and rub the ingredients well. Slowly start pouring the beaten egg and knead the dough. Do not put all the egg at once as depending upon the temperature and type of milk powder/flour the dough need one whole and or less egg.

3. knead the dough very well and shape into small balls. Make sure there no cracks in your balls. Now slowly start putting balls in simmering milk and increase the flame to high. let it boil on medium high heat for 5 to 10 minutes then turn off the flame and covered the Ras Malai. leave it on room temperature for at least 2 hours so that the malai balls soak up enough ras then you keep in fridge or serve imeediately garnished with slivered almonds and/or pistachio and few strands of saffron.