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Ammi and Apos; Ras Malai

Jul-13-2017
Farheen Syed
60 minutes
Prep Time
20 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Ammi and Apos; Ras Malai RECIPE

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

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • West Bengal
  • Boiling
  • Chilling
  • Dessert

Ingredients Serving: 5

  1. Milk powder 1 cup
  2. Baking powder 1 teaspoon
  3. Sugar 4 tablespoon
  4. Milk 1/2 litre
  5. Cardamom 3 pieces
  6. Saffron few strands
  7. Pistachio slivers 2 tablespoon
  8. Kewra water 2 drops
  9. Ghee 1 teaspoon
  10. Egg 1 piece
  11. Sugar 1 teaspoon (for the balls)

Instructions

  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.

Reviews (2)  

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komal Manish
Aug-04-2017
komal Manish   Aug-04-2017

Can v avoid egg??

Ritika Mittal
Jul-14-2017
Ritika Mittal   Jul-14-2017

my favourite!

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