RECIPE FOR RAS MALAI

 RAS MALAI

 There are 2 methods of making rasmalai. First method is time consuming and you need whole milk and a lot of it too. The milk has to be boiled and then separated to form cottage cheese - and many times this method is not very successful. This is the easier version and it will take less time to cook but you have to be extra careful and precise with the measurements just as you do with baking.

    Ingredients

• 2 cups full Cream Powdered milk
• 2 liter fresh  milk
• 5-6 cardamoms
• 2 cups sugar
• 1 tbsp leveled all Purpose flour(Maida)
• 1 tbsp leveled baking powder
• 2 tbsp oil or melted ghee
• 2 medium sized eggs
• A few drops Kewra (Screwpine Essence)

    Preparation

• Take a big mixing bowl and dry it. There should be no trace of water in it.
• In a big wok boil fresh milk with cardamoms and sugar on low heat. Don’t crush the cardamoms.
• Mix all the dry ingredients, powered milk, all-purpose flour, baking powder.
• Then add oil or melted ghee and eggs.
• Knead the dough with your fingers. It will be sticky but you have to knead it until the sides of the bowl in which you are kneading comes clean.
• Make round or oval shape small balls.
• Drop them in boiling milk.
• Add kewra and cover the wok with lid and let it cook for 3-4 minutes. Dish them out and let it cool in a refrigerator to serve chilled. 
• Garnish with almonds and pistachios.