Origin of Ras Malai
The Ras Malai was originated in the Odisha, and it is one of the famous desserts of the area. The Ras Malai is a close variation of Rasgullah.
Recipe of Ras Malai
- Cooking Time: 30 Minutes
- Serving: 2 to 4 People
Ingredients of Ras Malai
- 2 Cup Powder Milk
- 1 ½ Kg Fresh Milk
- 1 Ounce Khoya
- 2 Eggs
- 1 ½ cup sugar
- 1 teaspoon Cardamom powder
- 1 teaspoon Baking powder
- 2 tablespoon oil
- 2 tablespoon self raising flour
- Few drops Kewra Essence
- ½ cup Almonds and Pistachios for garnishing
Instructions to Prepare
- Take a saucepan and pour milk into it to boil and add kewra essence, sugar and khoya in the milk and cook it on a low flame.
- Take a mixing bowl and add milk powder, ghee or oil, self raising flour and baking powder, and mix the all ingredients together.
- Beat the eggs in a separate bowl and gradually add them in the mixture. Knead the dough properly and shape the dough in the small bowls to add them in the milk.
- Let the milk to cook on a low flame until the expansion and the rise of dough balls at the top surface of the milk. Turn the flame off, sprinkle chopped almonds and pistachios and chill in the refrigerator before serving.
Variations in the Ras Malai
Usually, all-purpose flour is used in the homemade Ras Malai and the flour is not a common ingredient of traditional Ras Malai.
Uses of Ras Malai
Ras Malai is used as dessert in Pakistan, Bangladesh and India. It is prepared to celebrate special occasions like Eid.Add to Favourites