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Ras Malai Dessert

An Asian sweet for sweet lovers that is made to melt in your mouth and make a magic of flavors burst into your mouth. Ras malai is heaven for you if you like milky and creamy desserts garnished with crushed nuts of your choice.
5 from 1 vote
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Ingredients
  

For Rabri

  • 1.5 ltr milk
  • 1/2 cup sugar
  • 1/2 cup milk powder
  • 1 tsp green cardamom powder
  • 1 pinch saffron strands
  • 1/4 cup fresh cream optional
  • 1 tsp almond powder optional

For Ras Malai Balls

  • 1 cup milk powder
  • 1 tsp baking powder
  • 1 tsp all purpose flour
  • 60 ml eggs (weighed without shell)

Instructions
 

  • Add 1.5 ltr milk, 1/2 cup milk powder, 1 pinch saffron strands and 1 tsp green cardamom powder to a saucepan and mix well with a whisk. Set the pan on a medium low flame.
  • Add 1/2 cup sugar and 1/4 cup fresh cream to the saucepan where your milk is boiling. Fresh cream is completely optional, you don't need to add it if you don't want to. The milk will still thicken as it simmers for a long time in this ras malai recipe.
  • Add 1 tsp almond powder to the mixture and let it simmer at low flame for 5 minutes. You can crush any nuts and add them to your preferred flavor.

Ras malai balls:

  • Add 1 cup milk powder, 1 tsp baking powder, and 1 tsp all purpose flour into a bowl through a sifter.
  • Keep the dry mixture in the refrigerator for 5-8 minutes.
  • Crack an egg and weigh it on a kitchen scale, we need a total of 60 ml eggs in this mixture. You can use half an egg more until it weighs 60 g/ml on your scale.
  • Refrigerate them after beating them as well.
  • Take out both the bowls from the refrigerator and mix the egg gradually into the dry mixture.
  • Once mixed, start kneading the dough with gentle hands and make it into a soft dough.
  • Start forming tiny balls out of 1 tsp sized portions. And roll them in your palms while the milk simmers.
  • Add yellow food coloring to this saucepan and mix gradually until the color is distributed. You csn use only yelloe color if you don't have saffron and vice versa.
  • Add the balls to the simmering pot of milk, make sure that the flame isn't high otherwise the balls could break.
  • Cover it with a lid and let it simmer on a low flame for about 10 minutes.
  • Change sides and cook for another 8-10 minutes.
  • Break one to check after 15-20 minutes. Do not overcook the balls because they will start dissolivng into the mixture.
  • Once the rasmalai balls are properly cooked, turn off the stove and let them rest for a bit.
  • After the steam blows off, put it in refrigerator and refrigerate for 2-4 hours.
  • After it sets, the ras malai balls will start absorbing the milk so it is better to add alot of milk to this recipe.
  • When it is set and chilled properly, you can serve the delicious ras malai and enjoy with your loved ones.
Keyword asian desserts, asian sweets, ras malai, rasmalai, sweet lovers