Salaam and Hello y’all!
Since the weather has been getting warmer, I figured I should post a recipe that helps beat the heat (literally and figurately, LOL). Ras Malai is a Pakistani/Indian dessert made from milk solids (paneer) soaked in sweetened milk. I used to make this recipe the traditional way, which included separating the milk solids from the liquids, and then forming a dough out of the solids. The end result was phenomenal, but very labor-intensive. So after spending hours upon hours of making Ras Malai the traditional way, I finally came upon a recipe that used powdered milk and cut down my cooking/prep/overall kitchen time down to 1/4 of what I was originally spending.
I got the original recipe from Diana’s Desserts, but I had to tweak it a little bit to suit our tastes. I hope you give it a try!
Yield: 6 Servings
- 1 cup powdered milk
- 1 tablespoon oil
- 1 egg
- ¼ teaspoon baking powder
- 4 cups milk (can also substitute with half and half)
- ½ cup sugar, or to taste
- 3 cardamoms
- Pinch of saffron
- A few drops of kewra essence
- Ground pistachios or almonds, for garnish
Begin by bringing the milk, sugar, cardamoms, and saffron to a boil over medium heat.
While waiting for the milk to come to a boil, combine the powdered milk, oil, egg, and baking powder to form a ball of dough. Make balls the size of a ping-pong ball and flatten them a little.
Add the balls of dough to the boiling milk, and reduce the heat once they start floating to the top. Cover and cook on low for 20 minutes.
Transfer to a serving dish and add the kewra essence and nuts. Serve chilled.
Note: Ras Malai tastes best after bring refrigerated overnight.