Ras Malai is one of the oldest and most popular desserts of the Indo Pak region. These are especially served on the joyous occassions of Eids, Weddings and Welcome parties.
- One cup Nido or Milk Powder
- 1 tbsp Cooking Oil
- 1 tsp Baking Powder
- 2 Eggs
- 0.25 tsp Cardimom Powder
- 1.5 litre Milk
- as required Sugar
- a handful Almonds and Pistachio
- Mix dry milk, baking powder, oil and cardimom powder together.
- Beat two eggs separately. The thing to remember is that the eggs should be added bit by bit, in very small amount so that as soon as you reach the desired consistency of the dough, you stop.
- Now add the eggs as guided already, i.e. gradually. Knead the mixture till a neat dough forms that does not stick to your palms or the mixing bowl. Take a pyrex container or a glass container for best results in kneading.
- Separately set a 1.5 litre milk to bowl in a nonsticking pan that can be covered with a lid to seal the steam inside. Add in 6 tbsp of sugar or as much as you want and boil the milk till only one litre of the milk is left.
- Make small balls of the dough, roughly about 15-16 balls that can be in round shape or oblong. Place these balls in the boiling milk and cover it with the lid. Lower the flame to minimum heat. Do not open the lid for ten minutes. After ten minutes, turn all the balls upside down and again cover with the lid for another 6 minutes. After 6 minutes, turn the flame off and keep the lid on.
- After around fifteen minutes open the lid, take out the balls in the sweetened milk and refrigerate it for atleast 2.5 hours. Ras Malai tastes best when cooled properly, so serve when its really really cool. Enjoy the dessert!
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