Ras malai or Rossomalai is a dessert originating from Bengal. The name ras malai is the Hindi cognate of Bengali: rosh, meaning "juice", and molai, meaning "cream". Its made in two ways one by curdling milk and other is with milk powder which is the recipe I am sharing .
During my school days I never got to taste these types of sweet, But now mangalore has some of the finest sweet shops which sell huge variety of bengali seeets. My husband is a huge fan of bengali sweets, whenever I visit a sweet shop to buy my favourite mangalorean sweets like ladoos , mysore pak , he ends up buying these bengali sweets specially chum chum. It is only when I came to UAE I was introduced to this lovely desert by my co-sisters Raziya Althaf and Qamar Banu who taught me to prepare many deserts which where so easy to make and really tasted good like, pineapple souffle, peach and orange cream delight, rasmalai and many more thats around 23 yrs back . I am so thankful to them as I was a big zero in cooking and learnt everything from scratch from them and to remind you, those days we dint have the opportunity of browsing for any recipes. We had to learn from our elders .With this platform I want to Thank You both for being there for me when i started off my jouney in UAE.
Coming back to todays recipe Rasmalai it is the easiest bengali desert which you can make in your kitchen with handfull of simple ingredients but you should be accurate with the measurements. Special thanks to my co-sister Shameem for giving me the accurate measurements as I had not tried this from a long time .
Do give it a try and please rate this desert and leave a comment.
Ingredients
- 3/4 CUP MILK POWDER
- 3/4 tsp baking powder
- 3/4 tsp maida
- 1 tsp ghee
- 1 egg small
- 1 litre milk full cream
- 8 tbps of sugar or more
- Saffron 1 big pinch
- Green Cardamom 2
- Pista chopped
Directions
- 1Boil milk in a deep saucepan with saffron sugar and cardamom for 10 mts .check the sweetness if u desire more u can add more sugar
- 2Meanwhile mix milk powder, baking powder, maida , ghee and egg into a dough.( i suggest you to use 1/2and 1/4 tsp measurements spoons for accurate measurements) greese your hands and make small marble size balls . Dont make it bigger as they swell up 3 times its size . If you make it bigger they might break when they swell up .
- 3After you finished making all balls quickly add it to the boiling milk and cover it for 5mts once they swell just lightly turn the balls to cook the other side cook for anothers 3 mts .Off the flame and keep it covered for a few mts. Once cooled transfer it to a serving bowl garnish with chopped pista and chill it for a couple of hours. Enjoy.
