How to make delicious Ras Malai with milk powder
To prepare these soft, light and spongy balls soaked in sweetened saffron milk, all you need is basic kitchen ingredients. Here is a simple recipe using which you can easily prepare ras malai at home.
Ingredients
4 cup full cream milk
1 ¼ cup sugar
1 cup milk powder
2 tbsp lime/lemon juice
A few strands of saffron
1 ½ cup hot water
4-5 cardamoms or 1 tsp cardamom powder
3-4 tbsp thinly sliced almonds/pistachios
3 ½ cup water
Method
Take a large bowl and add milk powder in it. Next, add hot water and dissolve the milk powder well. Make sure that there are no lumps remaining in it. For better results, boil this milk powder mixture for a minute.
When the milk is boiled, add lime/lemon juice in it and let the milk curdle and turn off the flame. Slowly, you will see chhena forming and allow it to rest. To remove the lemon flavour from your chhena, you can add ice cubes in it. This will also make it soft.
Now, take a muslin cloth and put it over a utensil and strain this chhena to remove any impurities in it and to make the dough from it. You can squeeze the muslin cloth and hang it somewhere to obtain a nice and soft chhena.
Now, knead the chhena to a soft dough and make sure it should release a little oil in your hands. To bind the chenna well, you need to knead it well for 2-3 minutes.
Now, we will make the sugar syrup and rabdi. For the same. Put a large pan over medium flame and heat water in it. Once the water comes to a boil, add 1 cup sugar in it and boil for 2-3 minutes.
Meanwhile, on another burner, add 4 cups of milk and boil till ¼ of its quantity. Make sure you stir in between as it can stick to the bottom.
Next, prepare the Ras Malai patties by taking a little portion of your chhena dough and shaping it into a ball. Make little pressure and shape it into a disc. Repeat to make more such discs.
Once done, add these discs in boiled water and let them boil in the sugar syrup. But, make sure not to touch them till 5-7 minutes, as this could result in broken ras malai.
Take a large spoon and gently flip all the discs to another side in the boiling syrup. Let them cook from both the sides for another 5-7 minutes. In case the sugar syrup starts thickening, add more hot water in it carefully from sides.
Now, gently take all these out in a bowl with a little syrup. Take 2 tbsp milk in a small bowl and soak saffron in it to make saffron milk.
By now, the milk will be reduced to the required quantity. Add the remaining sugar and mix well. When sugar is mixed well and it looks like rabri, add the saffron milk in it along with cardamom powder and sliced nuts. Turn off the burner now and transfer the prepared rabri in a bowl and refrigerate for some time.
When your rabri is chilled, add the ras malai patties in a bowl by squeezing the extra sugar syrup from it and add the rabri over the ras malai. You can garnish with saffron strands and serve chilled.
To prepare these soft, light and spongy balls soaked in sweetened saffron milk, all you need is basic kitchen ingredients. Here is a simple recipe using which you can easily prepare ras malai at home.
Ingredients
4 cup full cream milk
1 ¼ cup sugar
1 cup milk powder
2 tbsp lime/lemon juice
A few strands of saffron
1 ½ cup hot water
4-5 cardamoms or 1 tsp cardamom powder
3-4 tbsp thinly sliced almonds/pistachios
3 ½ cup water
Method
Take a large bowl and add milk powder in it. Next, add hot water and dissolve the milk powder well. Make sure that there are no lumps remaining in it. For better results, boil this milk powder mixture for a minute.
When the milk is boiled, add lime/lemon juice in it and let the milk curdle and turn off the flame. Slowly, you will see chhena forming and allow it to rest. To remove the lemon flavour from your chhena, you can add ice cubes in it. This will also make it soft.
Now, take a muslin cloth and put it over a utensil and strain this chhena to remove any impurities in it and to make the dough from it. You can squeeze the muslin cloth and hang it somewhere to obtain a nice and soft chhena.
Now, knead the chhena to a soft dough and make sure it should release a little oil in your hands. To bind the chenna well, you need to knead it well for 2-3 minutes.
Now, we will make the sugar syrup and rabdi. For the same. Put a large pan over medium flame and heat water in it. Once the water comes to a boil, add 1 cup sugar in it and boil for 2-3 minutes.
Meanwhile, on another burner, add 4 cups of milk and boil till ¼ of its quantity. Make sure you stir in between as it can stick to the bottom.
Next, prepare the Ras Malai patties by taking a little portion of your chhena dough and shaping it into a ball. Make little pressure and shape it into a disc. Repeat to make more such discs.
Once done, add these discs in boiled water and let them boil in the sugar syrup. But, make sure not to touch them till 5-7 minutes, as this could result in broken ras malai.
Take a large spoon and gently flip all the discs to another side in the boiling syrup. Let them cook from both the sides for another 5-7 minutes. In case the sugar syrup starts thickening, add more hot water in it carefully from sides.
Now, gently take all these out in a bowl with a little syrup. Take 2 tbsp milk in a small bowl and soak saffron in it to make saffron milk.
By now, the milk will be reduced to the required quantity. Add the remaining sugar and mix well. When sugar is mixed well and it looks like rabri, add the saffron milk in it along with cardamom powder and sliced nuts. Turn off the burner now and transfer the prepared rabri in a bowl and refrigerate for some time.
When your rabri is chilled, add the ras malai patties in a bowl by squeezing the extra sugar syrup from it and add the rabri over the ras malai. You can garnish with saffron strands and serve chilled.
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