Who does not love this labour-intensive Indian sweet dish? Ras Malai must be one of the most ordered dessert on an Indian menu at any posh restaurant. I posted the eggless Ras Malai on the blog years ago but then I thought of the poor souls who do not have the leisure or the patience of going through the process of making homemade paneer/homemade cheese. To make life much easier for you, I hereby present the non veg version of our much loved milk-based delicacy. For the malai/milk dumplings, you will need milk powder, cream and egg yolks instead of the traditional paneer. The ras/milk sauce is made in the usual way with fresh milk flavored with almond, coconut and cardamom.

RAS MALAI

Ingredients:

3 cups whole milk powder

1/2 teaspoon baking powder

1 tablespoon unsalted butter

2 egg yolks, room temperature

1 small tin Nestle Dessert Cream

6 cups fresh whole milk

1/2 cup caster sugar

5 cardamom pods, crushed

1/3 cup ground almonds

1/3 cup desiccated coconut

2 tablespoons pistachios

Method:

  • Combine milk powder and baking powder in a large mixing bowl with unsalted butter. Add egg yolks.

  • Gradually add fresh cream and mix to form a soft dough. Divide the dough into small lime size balls.

  • Bring fresh milk to boil in a large saucepan. Add sugar and stir until well dissolved. Remove from heat.

  • Lightly toast ground almonds and coconut in a shallow pan, add to milk mixture along with cardamom.

  • Add dough balls to milk mixture and simmer for 10-15 minutes. Remove from heat and cover with a lid.

  • Bring mixture to room temperature, then place in refrigerator for at least 4 hours or preferably overnight.

  • Ladle into serving bowls with a small amount of milk sauce. Sprinkle with chopped pistachios before serving.

Ras Malai – Non Veg Version