Here am with yet another Indian dessert Ras malai, the royal bengali dessert. The word rasmalai comes from two words 'Ras' which means juice in hindi and 'malai' which means cream. Rasmalai / rossomalai is described as 'the rich cheesecake without crust'. Yes it is...here the yellow colored flattened balls made of milk powder is soaked in malai which is flavored with cardamom. Home made rasmalai is usually made from powdered milk, all purpose flour, baking powder and oil which are kneaded to form a smooth dough , then shaped to balls, flatten and then dropped into simmering milk cream. This spongy Indian dessert recipe is served chill along with some nuts. So here is the recipe showing how to make rasmalai recipe with milk powder/ bengali sweets / milk powder recipes / powdered milk recipes.
INGREDIENTS (1 cup = 210 ml)
Milk powder - 1 cup (i used nestle nido, can use any)
All purpose flour - 1 tbsp, leveled
Baking soda - quarter tsp
Egg - 1
Oil / ghee - 1 tbsp , melted
FOR MILK MIXTURE
Milk - 3 cups
Sugar - 5 tbsp or can add 3 tbsp condensed milk instead(as add per your sweet preference )
Saffron - few strands mixed in hot milk, optional
Cardamom powder - a pinch
Chopped pistachios and almonds for garnishing
- Sieve the dry ingredients (all purpose flour, baking soda, milk powder) into a bowl. To this, add egg. You can whisk the egg well before adding or can add directly.
- Mix very well with your hand. You will get a sticky mixture.
- Now add oil little by little and make a smooth dough. Do not knead too much.
- Let it rest aside until u make the milk mixture.
- Boil the milk with sugar(or condensed milk), cardamom powder, saffron milk over a medium heat in a wide pan.
- Now make small balls of equal size with the prepared dough and flatten them slightly.
- Drop the balls one by one to the boiled milk mixture.
- Cover the pan and cook over a medium high flame for few minutes. You can see the balls become double in size. Then lower the flame and cook for 10 minutes until the balls are soft and light. (you must cook them well over a low flame for 10 minutes or else results in an uncooked balls.)
- Just before removing from flame you can add kewra water (half tsp, which is used for flavoring North Indian sweets). This is optional and i skipped this as i do not have any.
- Transfer it to a serving dish and sprinkle the chopped nuts.
- Once it cools slightly, refrigerate it until serving.