Rasmalai is a trendy and desi people’s favorite dessert. It is usually made for occasions or festivals. it is mainly called royal sweet.
So I thought to share with you this the most lovely and sweetest dessert. That is ras malai and this will taste better and fresh than the store one. As we are going to prepare everything at home. This recipe takes some title time and pat. But the result is worth trying for all the lovely ones for those special occasions. So prepare this super spongy ras malai.
Ingredients :
- 1-liter milk
- 1 cup sugar(50-gram sugar)
- 5 to 6 stands of zafran
- 5 to 6 green cardamom
METHOD;
So first of all preparing a rabri or base of ras malai. So put the pot and dig 1 liter of milk and we are going to boil this milk. We are going to tick this milk for the rubari. once the milk has come to a good boil. you are going to lower the flame to medium and let it boil for others. For 5 to 6 minutes until it turns a little thick. Keep stirring in between so that it does not get burned at the bottom of the pan. So after some time. Maximum 4 to 5 minutes you can see the milk has slightly reduced at this point. You going to add 1 cup of sugar (around 50-gram sugar).
You also adjust the quantity of the sugar to your taste. But this much sugar for 1 liter of milk is snuff because milk is going to reduce further and that going to increase the sweetness of the rubari. For flavoring add 5 to 6 stands of zafran and also add 5 to 6 green cardamom ( make sure to crouch it). Mix that well and let it cook for 3 to 4 minutes further. So here it’s giving you slight yellow color because of the zafran. So it particularly zafran. It is not good off to proper zafran color that is the yellow color or if you want more color then add half a teaspoon water and a pinch of yellow food color mixed it and dig into rubari.
It is optional but we are adding extra vibrant color. Mixed that well, let it cook. Keep stretching the sides and also add to the milk, So now you can see the milk is reduced further. We don’t want to make it thick. Else the milk balls cannot sook the rubari. So make sure the constancy is not thick because once the milk ball is in the rubari it becomes thick.
INGREDIENTS OF MILK POWDER BALLS (RAS MALAI):
- 1 one egg
- pinch of cardamom powder
- 1 cup powdered milk
- One and a half tbsp ghee
- 1 teaspoon baking powder
- 1 tablespoon all-purpose flour
METHOD:
Take a bowl put one cup of milk powder, then add 1 tbsp All purpose flour and 1 teaspoon of baking powder. Mixed the dry ingredients. Now take one egg and beat it well. Digin beat the egg into dry ingredients and one and a half tbsp ghee and cardamom powder. Now we make good dough. If the dough is sticky then grease your hand with oil and make smooth, carack-free balls and flatten them. Put all the balls in the rubari and cook for 4 to 5 minutes on medium to low flame. Make sure your metal pot should be wide enough as ras malai balls need space.
Move your pot at regular integrals. Flip the balls with a very light hand by using a bar b q stick ( don’t put a spoon) After cooking for 5 minutes on medium flame close the lid and cook for 10 minutes on low flame. Now turn off the flame after 10 minutes and leave the pot at room temperature. Transfer into a serving dish and garnish with pistachios, Almonds, and Rose petals. Refrigerator at least 2 to 3 hours before serving to enhance the taste.
