Ras Malai (or Rosomalai) is a popular milk based Indian Dessert. In general it is prepared with Chena/ Panner / Cottage Cheese shaped into small balls cooked in thickened milk and the recipe is a bit complicated. To avoid the complication I used to use readily available “Rosogolla” for preparing Ras Malai at home. I found this recipe in late Tarla Dalal’s website but my first attempt was pathetic!!!! Then tried this Quick Ras Malai ( Rosomalai with Egg) again on my daughter Pasta’s 1st Birthday and again on Durga-Saptami and it came out superb!!!!!
Quick Ras Malai ( Rosomalai with Egg)
Prep time
Cook time
Total time
Author: Debjani Chatterjee
Recipe type: Dessert
Cuisine: Indian
Serves: 4-5 People
Ingredients
For Making the Rasmalai Balls:
- Milk Powder (full cream): 1 Cup
- Baking Powder: 1 pinch
- Green Cardamom Powder: 1 Tsp.
- Egg: 1 (beaten)
- Ghee: 1 Tsp.
- All Purpose Flour: 1 Tsp.
For Making the thick Milk Sauce:
- Full Cream Milk: 1 Litre
- Condensed Milk: 100 ml
- Sugar: ½ Cup
- Saffron Strands: few
- Kewra Water: few Drops
- Pistachios: 10 g (chopped)
- Dry Fruits : 20 g (Chopped) for garnishing
Instructions
- Boil Milk with cardamom powder and sugar in a thick bottom pan in medium heat and then add condensed milk boil till the milk evaporated to ⅔rd.
- Meanwhile, mix milk powder, baking powder, cardamom powder and all purpose flour in a bowl and after mixing add beaten egg slowly to the mixture.
- Knead properly and make a sticky dough but don't knead too much. What we need is a smooth dough.
- Divide the dough into 20 portions and make round or oval shaped balls.
- Place the balls into the milk and make sure to drop all the balls in one go.
- Cover the pot and cook for 5-7 minutes in low flame.
- Open the lid and flip the balls within the milk and add chopped pistachios, kewra water and saffron strands and cook for another 10 minutes.
- Take it out from flame and cool it and garnish it with chopped dry fruits.
Notes
Rasmalai balls need to be added in one go else the balls will turn hard.
The milk has to be in the boiling point while adding the balls.
To check whether Rasmalai is being done or not, you need to take one ball and cut it with a spoon to check the fluffiness.
The milk has to be in the boiling point while adding the balls.
To check whether Rasmalai is being done or not, you need to take one ball and cut it with a spoon to check the fluffiness.
