Ras Malai is a sweet dessert originating in South Asia and popular throughout the Indian subcontinent. Is served after a meal. It is popular throughout South Asia. The name Ras Malai comes from two parts in Hindi: Ras, which means Juice/Juicy, and Malai, which means cream.
Ras Malai consists of sugary white, cream or yellow colored balls (or flattened balls) of paneer soaked in malai (clotted cream) flavored with cardamom.
For the pieces
Milk Powder – 1.5 cups
Egg – 1For the liquid base
For liquid base.
Whole cream milk – 4 cups
Sweetened condensed milk – 1/2 tin (adjusting according to the size of your sweet tooth)
Crushed cardamom – 3
You can use other flavoring of choice like rosewater, pistachios, almonds, saffron, etc.
1. Mix the egg and the milk powder together to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on palms. If too sticky, dampen palms. Lay these flattened pieces without overlapping, on a tray.
2. Heat a wide bottomed pan and bring the milk to boil. Once it starts boiling, bring the heat to sim and gently, very gently, add the milk powder-egg discs to this.
3. You don’t need to mix or stir much, but be careful to give the discs enough space from each other in the liquid. They will expand a bit when they start cooking.
4. After about 10 mins, add the crushed cardamom and. Let it cook for another 10 mins.
5. When the pieces have expanded considerably and seem soft and cooked through (take out once piece, break and check inside if the dough is still sticky), remove from fire.
6. Add the condensed milk when still hot and mix gently. Adjust amount according to sweetness required.