Sunday, June 23, 2013

Ras Malai

 Shared version - from my close friend Saaji 


The original version of Ras Malai is malai made with paneer, soaked in sugar syrup and later dunked into milk that's flavored with cardamom. When made with paneer, I personally do not like the rubbery texture of malaiIf you try this Ras Malai recipe, take my word, you will never like the Ras Malai you get in restaurants or local sweet shops. This is much simpler to make and much more delicious. I learnt this recipe from a very close friend of mine, Saaji. I owe a wholehearted thanks to her for teaching me this.


Note: Follow the exact measures given below, a small variation can totally ruin this dessert.

Ingredients :





For the malai




Milk Powder
-

1 cup

Ghee
-

I tablespoon

Plain flour
-

1 tablespoon

Egg
-

1 no

Baking powder
-

1 teaspoon


For the Ras




Milk
-

1 litre

Condensed milk
-

2 tablespoons

Sugar
-

1/2 cup

Cardamom powder
-

1 teaspoon

Almonds and pistachio (sliced)
-

as required for the garnish

Saffron
-

As required






Preparation Method :

To make the Ras -
Whisk in condensed milk into the fresh milk. Preferably full fat milk.
Bring the milk to a boil and then add the sugar and cardamom powder and whisk in well.


For the Malai -
Into the Milk Powder blend in the baking powder and plain flour. Then add the ghee and mix well.


Finally add the egg and knead into a dough. We only require a rough dough. Do not knead the dough too much. quickly roll into tiny balls. The measure above makes 22-23 small balls approximately. Press down slightly to give an oval shape.


Whisk the boiled milk well and bring down the flame to low and gently drop the tiny balls into the milk.


Turn the balls over 2-3 times very gently to have uniformly and evenly cooked malai. Make sure you do not use any sharp spoons, the balls are really delicate and can break if not handled with care. Simmer the malai in the milk for 8 minutes on low. Test one malai by cutting it into half, if its cooked through, it will have no tint of the yellow left inside. will be evenly white inside out.

Gently transfer to a dish. Garnish with some chopped almonds, pistachio and sprinkle some saffron and set aside to cool completely. Make sure you do not cover it when you do so.
Once it has cooled down to room temperature,  refrigerate for a minimum of 2-3 hours. The longer the better.


Before serving, shake the dish very gently so as to blend the colour of the saffron and flavour of pistachio and almonds into the milk.
Before serving, garnish once again with the chopped nuts and saffron.


You will surely love this dessert. Try it! :)

7 comments:

  1. This is just the way my mom made it! I never tried this, but always made with paneer. Thanks for reviving a recipe from my childhood!

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  2. Hi Laiji!!!

    This is a really gr8 blog you have here! I really do wonder how you take the step by step pics! Quite inspirational n looks very professional!

    I tried making the ras malai the other day...it tasted yumm, but was quite soggy...I guess I had to roll the ras balls harder! I've made gulab jamuns b4 with a similar recipe, adding semolina and elachi powder for the jamuns, along with the Ras mix here!

    Anyways, gr8 going...n all the best!

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    Replies
    1. Hi Snow Queen! :) Thank you so much and I'm glad you liked the blog. Do stay tuned in and do spread the word to more people and bring in more followers for the blog.. Cooking and at the same time photographing is a bit tedious actually.. But, I find great satisfaction in the fact that my efforts and pain is helping and inspiring many out there to cook something new for their families :)
      I have mentioned in the ras malai recipe - "Note: Follow the exact measures given below, a small variation can totally ruin this dessert." Try once more, and make sure you use leveled spoons of baking powder, milk powder and ghee. No, no, do not roll it hard, if you do, the inside will stay raw..
      Thank you once again, and do keep supporting :)

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  3. wow...drooling ras malai..I made ras malai inspired from other sources..but it is a flop..but your step by step detailed pic instruction urged me to try this recipe..In Sha Allah,will try this recipe and will let you know :) :)..Also your blog is impressive and keep posting recipes..Happy blogging

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    Replies
    1. Thank you Faheema.. :) Do let me know how you ras malai turned out.. All the best :)

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