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Ras Malai

Course Dessert
Cuisine Indian, Pakistani
Keyword Dessert, Indian, Milk, Pakistani
Servings 4 Servings

Ingredients

  • 4 cups whole milk
  • ½ cup granulated sugar
  • 4 green cardamoms
  • 1 cup full-fat powdered milk
  • 1 tablespoon neutral flavored oil
  • ¼ teaspoon baking powder
  • 1 large egg
  • A few drops of kewra essence
  • Ground pistachios or almonds, for garnish

Instructions

  1. In a large and wide vessel, bring the milk, sugar, and cardamoms to a boil over medium heat.
  2. While waiting for the milk to come to a boil, in a large bowl combine the powdered milk, oil, baking powder, and egg. Using a gentle hand, knead and form the batter into a cohesive dough. Make balls, approximately 2-teaspoons worth of dough, and flatten them lightly.
  3. Add the balls of dough to the boiling milk. Once the balls start rising and floating to the top, cover and reduce heat to low, and cook for 20 minutes.
  4. Transfer to a serving dish and add the kewra essence and nuts. Refrigerate for several hours before serving.

Recipe Notes

Only regular full-fat dry milk powder will work for this recipe (brands such as Nido and Carnation are excellent choices); avoid brands such as Everyday and Coffeemate, as they are formulated differently.  Also, when purchasing a brand such as Nido, please make sure you are getting the basic milk powder, and not the infant/toddler formula. Lasty, it is essential to use a full-fat (whole milk) powder; nonfat will not work.

Half of the milk quantity can be replaced with heavy whipping cream for added richness.

Ras Malai tastes best after being refrigerated overnight.