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Tuesday 6 August 2013

Ras Malai Recipe

Making Ras malai at home is both rewarding as well as economical. Please your family with this delicious traditional delight :)

Ingredients

You will need the following:
  1. Milk powder .......................................................  1 cup
  2. Baking powder ....................................................  2 tsp
  3. Egg             .........................................................   1
  4. Flour           ......................................................... 2 Tbs
  5. Oil            ............................................................ 1 Tbs
  6. Milk (liquid) .......................................................... 1 Liter
  7. Sugar          ............................................................ According to taste
  8. Cardamom ............................................................... 3-4
  9. Almonds and pistachios for garnish

Recipe

Start preparing the balls. At the same time, put the liquid milk in a  wide-mouthed pot, add cardamoms and let it simmer on a low flame.

For the balls, mix the powdered milk, baking powder and flour together. Beat the egg and add it to the dry ingredients along with the oil. Mix the ingredients together and form a dough. The dough should be neither too sticky nor crumbly. Now make small balls. You can either make them round, oval or flat.

By this time, the milk would have boiled and would be simmering. Add sugar according to taste. I use two serving spoons. Now add the balls to the pot. The moment the balls are added to the warm milk, they will start swelling.Their color will also start changing to pure white and you will also notice a difference in the texture. Let them cook on a low flame till they are completely done. Half hour should do.

Finally, take out in a serving dish and garnish with crushed almonds and pistachio.

Tips and Tricks

The recipe mentioned above makes it look as if Ras malai is very easy to make. No doubt it is! Plus, it is also an quick recipe. But, things can also go wrong, making you end up with undercooked or broken ras malai. So, here are a few tips and tricks to help you do the job perfectly :)
  • Make sure you use exactly 2 tsp of baking powder and not more than that. Otherwise, the balls will swell up too much and will break.
  • If the dough is too sticky, the balls will take more time for cooking. On the other hand, if it is too dry and crumbly, your balls will break when you cook them.
  • As soon as the balls touch the hot milk, their color and texture starts changing. Do not be fooled into thinking that the ras malai is done. If you turn off the stove at this point, the balls will remain undercooked from the inside.
  • Keep the size of the balls small. Flat balls will be even better. A small size and flat shape will ensure that the balls are properly cooked from the inside.
The rest you will learn from experience :). Luckily for me, when I made Ras malai for the first time ever five years back, it turned out PERFECT. But then i faced some problems when I tried again. So, only experience can teach you how to overcome all the problems.


Have fun cooking... and EATING! :) :)

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