So I tried MM’s recipe, the outer part cooked just fine… I mean shakal wise they looked fine but the inner part didn’t cook…
it was sort of kacha… some balls got hard but not too hard …it just didn’t have the pillowy softness that the ras malai had when I made it last…
Any idea what went wrong in the recipe… 
it was embarassing I had friends coming over… I picked out the good ones to serve,
Re: Ras Malai DISASTER ...HELP
Ur baking powder might be old.
Re: Ras Malai DISASTER ...HELP
nope ...just bought it new last week
It happens when you leave the ras malai balls out for too long... i remember my sister used to make it and she used to shape the dough into tiny balls and used to place them in the milk within 5 minutes... she never kept them out for longer... also, make sure the milk is on medium to light heat or else the ras malai balls will get cooked from the outside and remain raw from the inside... experts may have bette answers...
Re: Ras Malai DISASTER ...HELP
Where is CB, SGC and other GS cooking experts .....
O_O
tauba, I shall leave now. 
Re: Ras Malai DISASTER …HELP
Sweefey!!! 
It happens when you leave the ras malai balls out for too long... i remember my sister used to make it and she used to shape the dough into tiny balls and used to place them in the milk within 5 minutes... she never kept them out for longer... also, make sure the milk is on medium to light heat or else the ras malai balls will get cooked from the outside and remain raw from the inside... experts may have bette answers...
correct, dont keep the balls too long outside, and get them exposed to air. also dont roll the balls round too much, cuz it make the inner core hard, like a snow avalanche.
It happens when you leave the ras malai balls out for too long... i remember my sister used to make it and she used to shape the dough into tiny balls and used to place them in the milk within 5 minutes... she never kept them out for longer... also, make sure the milk is on medium to light heat or else the ras malai balls will get cooked from the outside and remain raw from the inside... experts may have bette answers...
Exactly the two things i was going to say ....
1- when you are making the balls , make sure you do it with a light hand, dont press them too much... otherwise they will remain uncooked from the inside.
2- Dont let the Malai balls sit for more then a few mintues ...
3- A few minutes before adding the balls in , make sure milk has come to medium low temp.. and the fire is on the lightest flame. Otherwise , the outer ball will absorb milk, get cooked and start breaking up while the inside will remain kacha !
just resting from yet ANOTHER ras malai disaster myself!!, can someone please advise, what consistency should the mixture be?? i have tried several versions (have still to get it right)
, todays consistency was a little harder than previous trys i had.
Re: Ras Malai DISASTER ...HELP
clothesmad, not too hard , not too soft.. it shouldnt become a dough like thing. It should remain crumbly, so that when you make a ball of it , it just sticks together but becomes smooth easily as well ..
with Rasmalai and gulab jamuns , the top trick is that the minute you have prepared the mixture , make sure you make the balls and quickly cook them ... if you leave the mixture too late , then you will notice things going wrong with the balls .. or if you take too long to prepare the balls , even then the mixture will dry out or absorb the moisture and become dry and your balls wont become smooth. So speed is key.