I first came across this instant ras malai recipe when i was a newly wed bride (33 years ago!!!) in the cookery section of the reputed magazine Femina. I tried it and what a disaster it was!! I gave up trying any recipe from a magazine for quite sometime! Then decades later Nitu Chugani became Nitu Didi and i saw soo many recipes of the same rasmalai on soo many cooking pages, but by then i was making the ras malai the original way with paneer. So…i did not even bother…Till one day, pressed for time, i wanted to make dessert for my students now turned friends Adam Simmons and Stevie Mitchell. I decided to try out this instant rasmalai again! I keep on reading how people comment about how it does not turn out the way it should. I will give u this recipe with the tips, and i cross my fingers it should turn out for all of you.
200 grams of full fat milk powder, I used THIS one
2 litres of full fat liquid milk
1 medium sized egg, beaten
1 teaspoon of baking powder
9 tablespoons of sugar or to taste
3/4 teaspoon of cardamom powder
10-15 strands of Nitu Didi Pure Spanish Saffron
nuts of your choice for garnish.
Take a deep breath and say ” yes i can”!!! If i can sweetheart, believe me so can you 🙂
In a good wide frying pan that is about 3″ deep put the liquid milk to boil. I used a good, expensive frying pan, the milk started to stick to the bottom , so i quickly had to change it into my ceramic pan and it did not stick at all. The pan has to be wide, so please use the widest pan you have. While the milk is boiling, take the milk powder and put it into a bowl. Mix it with the baking powder well. Add the beaten egg, spoon by spoon and make a dough with the milk powder. Please do not put all the egg at once, if it gets too soft you will need to add more milk powder and then i dont know if the recipe will turn out. Make into a dough like for chapattis. Leave it covered while you keep on stirring your milk. After 15 minutes the dough will be a little hard and dry (this tends to happen with milk powder dough). Add a tiny bit more of beaten egg and make it into a soft dough. Keep on kneading till you see your hands are oily (this took me about a good 7-8 mins of arm excercise…and YET my arms are fat!!!) Once you see your palms are greasy means yayyy…your dough is perfect. Now make small balls the size of a marble (try to use pressure while making the balls), in case your dough is crumbly and not oily, you need to add more beaten egg AND work on the dough a bit more. Press the balls slightly to flatten them. Meantime add sugar, saffron and cardamom to your milk which should have reduced in quantity by now. Drop the flattened milk discs into the milk gently with love and bring the whole mixture to a boil. Do not move with a spoon. The malais will swell in size. Just keep on shaking the pan gently as you would your babies crib. Leave to boil for about 15 minutes and just watch as your lovely malais fluff up and swell. Taste it, the milk should be quite sweet because when it cools it loses sweetness. You can add more sugar if its less sweet. Touch one malai gently, if its nice n soft then your done!!! Cool the mixture completely. I then added a tablespoon of rose essence, but thats upto you. Add nuts of your choice on the top and serve it chilled.
NITU DIDI TIP:
If you follow this recipe properly you should have the most amazing rasmalai ever. My husband ate it today and said it was even better than the eggless one and as good as any restaurant. I kept on thinking by putting egg in it, it would smell eggy or something, but NO…It was just amazing…. For best results use Nitu Didi Pure Spanish Saffron where you can buy it HERE
This is the pic of the malais in the ceramic pan, to buy it please visit my online store
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