How to make Ras Malai | Ramadan Recipes Indian Cooking Recipes | Cook with Anisa #recipes

RasMalai is very popular favourite dessert, and can be made cottage cheese but this version shows how to make it with milk powder.
These are soaked in sweetened milk, topped with cardamon, pistachios and saffron.

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Ras malai or rossomalai is a dessert consumed mainly in India, as well as in Pakistan and Bangladesh. The name ras malai comes from two words in Hindi: ras, meaning “juice”, and malai, meaning “cream”. It has been described as “a rich cheesecake without a crust.

Be patient with Ras Malai.
When you do the dough, make sure its really really soft , what you do is , add extra egg , spoon by spoon and keep mixing it , then leave it aside for a few minutes so the balls will absorb moisture … then check if the dough is still soft enough… if still not very soft , then add one tsp oil and goondo it again for a bit … The perfect dough should be soft to the point of touch but not runny … caution : adding more liquid milk might make them hard later on … so rely on extra egg spoon by spoon and one or two tsp oil to make it all soft. Hope that helps ☺️
Sometimes it can take practice, it did for me 🙂

Ingredients:
1 litre Milk
1 cup Milk Powder
1/2 cup Sugar
1/4 cup Double Cream
1 egg (room temp, lightly beaten)
If mixture looks try adding little bit more egg, till its softer and little sticky.
1/2 teaspoon Baking Powder
1 teaspoon Plain Flour
3 tablespoons coarsely chopped Almonds & Pistachios
1/2 teaspoon Cardamon Powder

For decoration sliced Almonds & Pistachios
Also few strands Saffron

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