Ammi and Apos; Ras Malai | How to make Ammi and Apos; Ras Malai

By Farheen Syed  |  13th Jul 2017  |  
4 from 2 reviews Rate It!
  • Ammi and Apos; Ras Malai, How to make Ammi and Apos; Ras Malai
Ammi and Apos; Ras Malaiby Farheen Syed
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About Ammi and Apos; Ras Malai Recipe

My ammi and apos; secret recipe for simple and most delicious melt in mouth rasmalais.

Ammi and Apos; Ras Malai is one dish which makes its accompaniments tastier. With the right mix of flavours, Ammi and Apos; Ras Malai has always been everyone's favourite. This recipe by Farheen Syed is the perfect one to try at home for your family. The Ammi and Apos; Ras Malai recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Ammi and Apos; Ras Malai is 60 minutes and the time taken for cooking is 20 minutes. This is recipe of Ammi and Apos; Ras Malai is perfect to serve 5 people. Ammi and Apos; Ras Malai is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Ammi and Apos; Ras Malai. So do try it next time and share your experience of cooking Ammi and Apos; Ras Malai by commenting on this page below!

Ammi and Apos; Ras Malai

Ingredients to make Ammi and Apos; Ras Malai

  • Milk powder 1 cup
  • Baking powder 1 teaspoon
  • sugar 4 tablespoon
  • Milk 1/2 litre
  • cardamom 3 pieces
  • saffron few strands
  • pistachio slivers 2 tablespoon
  • kewra water 2 drops
  • ghee 1 teaspoon
  • egg 1 piece
  • sugar 1 teaspoon (for the balls)

How to make Ammi and Apos; Ras Malai

  1. Heat milk with 4 tablespoon sugar and cardamom.
  2. When the milk is boiled, add saffron strands and turn off the flame.
  3. Knead the ras malai balls dough with milk powder, sugar, egg, baking powder and ghee. Knead it very gently or else the ras malai will become hard on cooking. Dont add all the egg at once, the egg should be just sufficient to bring the dough together into a smooth mixture.
  4. Make 20 small balls from this dough, the balls should be seamless. With no cracks.
  5. Add all the balls at once to the warm milk and cook on medium low flame for 15 minutes. Use a wide and deep sauce pan for cooking as the balls tend to grow double in size and they need to be soaked in milk when put into it.
  6. Do not use spoon to stir the balls. They will turn on their own once the bottom part is cooked. The balls tend to rise up on the surface indicating doneness. You can test a piece at this point for doneness by cutting in the center.
  7. Allow it to cool at room temperature and then in the refrigerator until chilled.
  8. Serve cold with saffron and pistachio garnish.

My Tip:

Do not knead the dough very harshly. The balls should have no cracks or else it will break into the milk.

Reviews for Ammi and Apos; Ras Malai (2)

komal Manisha year ago

Can v avoid egg??

Ritika Mittala year ago

my favourite!

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