Ras Malai

Ras Malai is one of my faaaavorite desserts! It’s basically milk dumplings in sweetened milk. They are to die for. I’ve been husing the same recipe for years now and each time its a hit. THese can either be made with ricotta cheese or milk power. I make them with milk powder and prefer them that way.


For the dumplings you will need

  • 1 cup milk powder
  • 1/2 t baking powder
  • 1/2 t ground cardamom (optional)
  • 1 egg, beaten
  • 1 T Ghee

For the milk

  • 1 L milk
  • 8 T granulated sugar
  • 4-5 green cardamoms – skin removed and seeds kept and ground
  • Pistachip and almonds chopped

Keep the milk on low fire and add the sugar to it. Stir to dissolve it. Add around 5 T first and taste it, from there you can add as much as you want. Add the cardamom seeds, increase the fire and bring to a boil, then reduce the flame and let simmer on low heat. We want to reduce the milk a little.

 While the milk is simmer, put the milk powder, baking powder and cardamom powder in a bowl and mix well. Now make a well in the middle and add te beaten agg. Knead with the hand to make a dough. It will be sticky initially but soon the ghee will come out and it will be easy to handle. You dont need to knead it a lot.  Leave it aside for 3-5 minutes.

 Make sure the liquid milk does not stick to the utensil (that is it does not burn)

 Now divide the dough into 15-18 equal parts and roll into smooth balls. Once all the dough is used up put them one by one into the milk and bring it to a rolling boil. Cover and let cook in boiling milk for around 10 minutes. The balls will grow twice in size. You might need to press them down once or twice to dunk them in milk. If you dont put it in boiling milk the balls will not be cooked thoroughly and will remain hard in the center.

Pour in to the disk you will serve it in and garnish with chopped pistachios and almonds. Keep in refrigerator and serve chilled.


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