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
3 comments
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February 9, 2014 at 1:07 pm
milah
Thank you 🙂 I will try and tell you!
February 9, 2014 at 5:35 pm
Yash
Just brilliant! keep up the good work 🙂
February 11, 2014 at 3:18 am
prerrnamirchi
thanks!