Want an easy way to win hearts in a desi family? The route is definitely through a delicious, mouth-watering dessert because we desis have an exceptional love for sweets.I, personally, am not very fond of desi sweets, but since half of my family members go crazy after them, specially my dearest husband, I keep trying different recipes for them.
Ras malai is a traditional, well-known and an extremely rich in taste south indian dessert. Back in my home country, it’s also considered as a slightly pricy sweet dish to get from bakeries. But, the recipe I am about to share will give you just the original taste and will cost you much less! Isn’t that an awesome deal? So, let’s get started.
The trick lies in the proportion of the ingredients used and the recipe is fairly simple if one can get the ratio right. Therefore, use measuring cups for accurate and perfect result.
The recipe, after completing, make 25 medium sized balls. It can make 18 to 20 balls if you wish to make larger balls.
Milk 2 kg (full fat)
Small cardamoms 3
Sugar 1.5 cups (or to taste)
Good quality dry milk powder 2 cups (I used Nido)
All purpose flour 1 tablespoon levelled
Baking powder 2 teaspoons levelled
Oil or ghee 2 tablespoons
Pistachios for garnishing
Step # 1: Boil milk with cardamom and sugar added to it. Break open the cardamom from between before adding. Leave it on low flame while continuing with the following steps.
Step # 2: Mix 2 cups dry milk powder, 1 tablespoon all-purpose flour and 2 teaspoon baking powder well.
Add in 2 tablespoons ghee/oil
Add 2 eggs
Knead the dough well
Step 3: Make small-sized balls out of the dough.The balls will almost triple in size once it goes into the boiled milk.
Don’t press the dough too much while making the balls and don’t take too long either. (Tip: Rub little oil on your palms to make the best shape.)
Gently, place the balls one by one into the pot of boiled milk. Increase the flame, let the milk come to boiling point again.Once it boils, lower the flame. This must be repeated 3-4 times. After this, leave it for a few minutes on lower flame.
Ras malai is ready
Let it cool down and then refrigerate.
Top it with pistachios while serving.
Note: In case your dough is becoming sticky, add a little more dry milk powder to reduce stickiness. Likewise, if you feel the dough is too dry, then add 2 tablespoons of milk.
Recipe adapted from cooking expert Shireen Anwar’s show. Continue reading “Ras Malai”