Ras Malai Recipe

Ras Malai Recipe Halwai Style

Ingredients

• Milk 1 L
• Sugar 4 tbsp
• Cardamom 6
• Milk powder 1 cup
• Baking powder 1 tsp
• Maida (all purpose flour) 1 tsp
• Cardamom powder 1 pinch
• Oil 1 tbsp
• Egg (Large size) 1 at room temperature

Preparation

1. Measure all the ingredients before starting the recipe because we will have to work very quickly as soon as we make the dough.
2. Put 1 litre milk, sugar and cardamoms in a wide pot for boiling. Keep the flame low.
3. Mix milk powder, baking powder, all-purpose flour and cardamom powder. Add 1 tbsp oil and mix well until the oil has been completely mixed and the mixture is crumbly.
4. In a small bowl, beat egg really well until frothy.
5. NOTE: Egg should be large in size. It should not be cold. It should be beaten very well.
6. Add the egg to milk powder mixture and mix quickly to form a dough. DO NOT KNEAD TOO MUCH. Just mix and you are done.
7. NOTE: Dough should be sticky. Its ok if the dough is not smooth. We do not need smooth dough.
8. Make 10-12 flat ras malai disks. Work as fast as you can.
9. Immediately put the disks into boiling milk.
10. NOTE: Milk should not be thick at all at this stage. Milk should just start boiling when you put the disks in it.
11. Cook the ras malai at low to medium flame (do not cover the pot), turning once or twice while cooking. Cook until doubled in size.
12. Now poke the ras malais in the center using knife.
13. Turn the flame off, cover the pot and allow to cool to room temperature.
14. Once cooled, transfer the ras malai to the serving dish. Cover with a cling wrap.
15. Cook the remaining milk until thickened to your liking.
16. Pour thickened milk on to the ras malais.
17. Garnish with almonds, pistachios, silver warq, saffron etc.
18. Refrigerate until fully cooled.
19. Enjoy this fool proof halwai style ras malai and remember my family in your prayers!

Print Recipe

Halwai Style Ras Malai Recipe

Author: Naush

Ingredients

• Milk 1 L
• Sugar 4 tbsp
• Cardamom 6
• Milk powder 1 cup
• Baking powder 1 tsp
• Maida all purpose flour 1 tsp
• Cardamom powder 1 pinch
• Oil 1 tbsp
• Egg Large size 1 at room temperature

Instructions

• Measure all the ingredients before starting the recipe because we will have to work very quickly as soon as we make the dough.
• Put 1 litre milk, sugar and cardamoms in a wide pot for boiling. Keep the flame low.
• Mix milk powder, baking powder, all-purpose flour and cardamom powder. Add 1 tbsp oil and mix well until the oil has been completely mixed and the mixture is crumbly.
• In a small bowl, beat egg really well until frothy.
• NOTE: Egg should be large in size. It should not be cold. It should be beaten very well.
• Add the egg to milk powder mixture and mix quickly to form a dough. DO NOT KNEAD TOO MUCH. Just mix and you are done.
• NOTE: Dough should be sticky. Its ok if the dough is not smooth. We do not need smooth dough.
• Make 10-12 flat ras malai disks. Work as fast as you can.
• Immediately put the disks into boiling milk.
• NOTE: Milk should not be thick at all at this stage. Milk should just start boiling when you put the disks in it.
• Cook the ras malai at low to medium flame (do not cover the pot), turning once or twice while cooking. Cook until doubled in size.
• Now poke the ras malais in the center using knife.
• Turn the flame off, cover the pot and allow to cool to room temperature.
• Once cooled, transfer the ras malai to the serving dish. Cover with a cling wrap.
• Cook the remaining milk until thickened to your liking.
• Pour thickened milk on to the ras malais.
• Garnish with almonds, pistachios, silver warq, saffron etc.
• Refrigerate until fully cooled.
• Enjoy this fool proof halwai style ras malai and remember my family in your prayers!