Ras Malai: Best + easiest ever!

Literal translation: Liquid Cream.

Actually it has nothing to do with cream and it definitely has nothing to do with liquid cream or even liquid + cream. It’s just an absurd name- if you make it my way!

Ras malai is a traditional Indian sweet, originating from West Bengal. God I love the Bengalis for having invented this. It’s my favourite dessert ever.

These tiny balls of cottage cheese are soaked in a creamy milk and sugar and eaten with the milk.

It’s a tricky and complicated recipe BUT this version (handed down by my aunt) is easy, breezy and beautiful (yes it’s a cover-worthy dessert)

What you need:

For the Malai: Creamy balls

1 cup of Nido milk powder (or any other brand)

1 egg

1 + 1/2 tsp baking powder

For the Ras: Milk Syrup

1lt milk

1/2 can unsweetened evaporated milk

1/2 cup sugar

Saffron strands

1 tsp cardamom powder

What to do:

1. Make Ras. Boil everything together and make sure that the flame is med, do not let it burn!

2. Make the malai. Sift the milk powder with baking powder, beat in the egg and knead to form a sticky dough. You may be tempted to add water, but resist the temptation. Form tiny balls (they will swell)

3. Put the balls in the boiling milk and simmer for 15-20 minutes till balls swell up and are soft in the centre.

4. Cool and serve nice and cold.

The balls can be flattened- the more traditional shape.

Good example of Watermark gone awry.

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