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!
Ras Malai
Yield: 6 Servings
Ingredients:
- 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
Directions:
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.
Wow, rasmalai is my favorite dessert. This looks incredible! Wish I could have it now.
That’s my favorite, yours look fantastic! I’m drooling here 🙂
I really can’t wait to give this a go, it sounds so easy yet so full of flavor and so refreshing
Oh wow. It’s 12 degrees C here and I feel like I’m getting frostbite but that didn’t stop me from getting mouthwatering sensations all sparked up! I’ve bookmarked this so I can try it out one day (even if it’s cold!) 😀
Your blog is still new but I’m really liking it already. Keep up these great posts! 🙂 and add in the option for us to follow by email, I want to subscribe! 🙂 (should be in the widgets area)
Thank you all for your kind words! I’m new to the blogging community, so all of these lovely comments have made me feel welcome 🙂
Fatima, thanks for the tip! I’ll be adding the subscription option soon 🙂
I’m French born and live in Australia. I love this dessert, my favorite one from the Indian sweet shop down the street… so i will try this very very soon. Thank you so much. 😉
Thanks for stopping by! Please do give it a try and be sure to stop by and let me know how it went for you! 🙂
I will keep you posted. 😉
Wow! I love your display! Definitely one area where I am lacking 🙂
You’re too kind 🙂
Oh no you didn’t…. mannnnn…. now I HAVE to make these!
LOL, am I aiding your cravings or what? 😉
Good news – they turned out well! Just in case anyone who is planning on making them is reading this, if yours have a slightly tougher exterior than expected right after cooking then just let them hang out in their milk bath longer. Lovely flavor, can’t wait to serve these!
Sooo happy to hear that it turned out! 🙂
your recipe looks amazing and I really want to try your recipe!! any powdered milk you would recommend??
Thank you! I would recommend anything that’s fullfat, like carnation or nido. You don’t want to use non-fat because that will alter the texture and results.