This dessert is a famous Bengali delicacy. Spongy cream balls soaked in rich saffron-elaichi flavored milk which could be slurped till the end. Royal enough to please and humble enough to make your day. Every time I bite into it, makes me slip into nostalgia, times when my mom made those luscious Rasmalais, the sweet aroma of which just pulled us into the kitchen and soon she would be robbed off several pieces of malai balls in the name of test tasting even before it was taken off heat. Whats more, I don't remember if it ever lasted for more than a day in the fridge. Wiped off!
Ingredients
- For the Ras( Milk mixture)
- Full fat Milk- 1 ltr
- Sugar-1cup (you can adjust according to your sweetness level)
- Almonds- 6-7 (few more for garnish)
- Pistachio Powder- 2tsp ( for garnish)
- Few saffron strands
- Crushed cardamom -4-5
- Rose water- 1tsp
- Milk powder-4 tbsp.
- Pinch of salt
- For the Malai sponges:-
- Milk powder-1 cup
- All purpose flour-1 1/2 tsp
- Baking Powder-1 tsp
- Egg-1
- Ghee-2 1/2 tsp
Directions
- Pre Preparation for Ras(milk mixture):-
- 1In a dry mixer, grind almonds with a tsp of sugar. Keep aside.
- 2Mix 4 tbs milk with 2 tbs water.Keep aside
- Pre-Preparation for the Malai sponges.
- 1In a bowl mix all the ingredients under Malai sponges. Mix to form a smooth dough. Cover to avoid drying off and to retain moisture.
- Directions:-
- 1Take a heavy bottom pan and put a tsp of water on it, before pouring the milk into it.(this will avoid the milk from getting stuck to the bottom while boiling). Keep it to boil on low heat. Keep stirring occasionally.
- 2Grease your palms with ghee and make flat circle (peda) or flat oval shapes of 3 inchs size from the dough. keep aside. Keep an eye on the milk at the same time to avoid boiling over.
- 3Add almond-sugar powder, milk powder mixture, crushed elaichi, sugar, pinch salt and saffron strands to the boiling milk, stir well, scraping the malai from the sides of the vessel.
- 4Add the malai balls into the milk, allow the balls to drench into the simmering milk until they puff up and show a spongy appearance. 5-6 mins approx.
- 5Once cooked, remove from heat, (you can check if center is cooked by breaking though one). :)
- 6Gently transfer into a large serving bowl. Sprinke ground pistachios, slivered almonds and few strands of saffron. Serve chilled or warm.
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Reviews
Nabeelah Basheer18 May, 2018
Masha allah tried this recipe turned out to b moist and yummilicious
Yasmeen Basheer Manna19 May, 2018
Sounds great!! Well done
