Ras Malai is a delicious, creamy South Asian milky dessert, and is often described as a cheesecake without the crust.
Serves 8 | Preparation Time: 15 minutes | Cooking Time: 20 minutes (plus time for chilling)
200g Whole Milk Powder
200g Caster Sugar
1.5 litres Milk
1 teaspoon Plain Flour
2 teaspoons Baking Powder
2 Free Range Medium Eggs
2 tablespoons Cooking Oil (Sunflower or similar)
1 teaspoon Cardamom Powder (Elaichi)
2 tablespoons Almond Flakes (optional)
2 tablespoons Pistachios, chopped (optional)
- Add the milk to a large pan and bring to the boil. Once boiled, allow the milk to simmer while you prepare the ras malai balls.
- Add the milk powder, baking powder and plain flour to mixing bowl and mix the dry ingredients.
- Add in the oil and combine with the dry ingredients.
- Add the eggs to a small bowl and beat lightly.
- Pour the eggs into the bowl of milk powder mixture, and mix to form a smooth dough. Allow the dough to sit for a few minutes.
- Grease the palms of your hands with oil, pinch some ras malai dough between your thumb and forefinger, and roll into a smooth round ball in the palms of your hands. Repeat until you have used all of the ras malai dough.
- Stir the caster sugar and cardamom powder into the milk, and bring milk back to the boil.
- Carefully add the ras malai balls to the milk, and cook on a medium/high heat until the ras malai balls have at least doubled in size.
- Remove from the heat and allow to cool.
- Carefully scoop the ras malai balls out of the pan, and add to a large serving bowl. Pour the milk over the ras malai balls.
- Garnish with the almond flakes and pistachios.
- Cover with clingfilm and chill in the fridge for at least a few hours.
Serve and enjoy 🙂