Re: Rass Malai
My mum makes the best rass malai,, just dont ask how she does it lol.
Re: Rass Malai
colorfull, eyes,
plaz share recipe :)
I made ras malai according to alishats recipe
everything was same except baking powder - i used baking soda instead.
as soon as i put the balls in the milk...they all break and vanish :(
owain...my cousins are coming over and I thought ill surprise them but :'(
What did i do wrong?
Re: Rass Malai
lol is baking soda not used for cleaning and getting rid of grease and stains????
Re: Rass Malai
I was wondering .. the balls.. they have to round shaped .. you cant make them as square or something? :p just wondering
I made ras malai according to alishats recipe everything was same except baking powder - i used baking soda instead. as soon as i put the balls in the milk...they all break and vanish :( owain...my cousins are coming over and I thought ill surprise them but :'( What did i do wrong?
Hi, you cant substitute baking soda for baking powder. However you can use baking powder for soda, if that make sense. Done a bit of research and apparently baking soda in just pure bicarbonate of soda whilst baking powder and cream of tartar and starch and bicarbonate of soda.
I suggest you make them again using baking powder, you'll get them right inshallah
Re: Rass Malai
I make it exactly like alishat’s recipe.
However I found very different way of making Ras Malai on here
Has anyone tried this?
Ignore the host talking nonsense 
ok I have the perfect Ras Malai Recipe I believe...they always trun out yummm...
Nido - 1 cup ( or any other full fat powdered milk) Oil - 1 tbsp maida- 1 tbsp baking powder- 1sp Egg- 1
Sugar- 1cup Milk- 1 litre Condensed Milk- 1/2 cup or more
Take the milk...add sugar...add some cardamoms and let it boil....
Sift all the dry ingredient together and add oil.... Break the egg...mix it all up...but don't beat it too much... Fold the dry mixture and the whisked egg together...DONOT kneed it too much...just mix it all up well.. Make small balls...and mark the ball with a thumbprint in the middle...
Add the balls to the boiling milk... Let it boil for 2 minutes ...turn the balls over and cover it and put it on low heat for 5 minutes...Make sure that the balls have trippled in size...
Once the balls are done...add the condensed milk and cook on medium heat for 5-7 minutes uncoevered....
add chopped almonds and pistachio...and serve chilled...
Alishaht, I tried this receipe but my rus malai didn't turn out that good. I made it with two cups of dry milk doubled the rest of the quantaties including the baking powder. The balls came out too sponge like. Any idea where i went wrong?
Re: Rass Malai
I know some people make ras malai with ricotta cheese.
Hey there ladies,
Alishaht - i tried ur recipe - the overall look was amazing but they were slightly hard. Maybe the balls were big but again they were cooked thru but still they were hard in the middle. It wasnt like the spongy texture that you normally have with Ras malai...
HELP!
Alishaht, I tried this receipe but my rus malai didn't turn out that good. I made it with two cups of dry milk doubled the rest of the quantaties including the baking powder. The balls came out too sponge like. Any idea where i went wrong?
By too spongy, do u mean they are breaking off easily?....I have made it quite a few times with doubling the amounts and they still turn out perfect...I wonder if you are using measuring cups to measure the exact quantities...Oil, Maida and Baking power should be added with levelled spoons...
the balls are supposed to be made really small as well...
Hey there ladies,
Alishaht - i tried ur recipe - the overall look was amazing but they were slightly hard. Maybe the balls were big but again they were cooked thru but still they were hard in the middle. It wasnt like the spongy texture that you normally have with Ras malai...
HELP!
Yeah one imp thing is to make the balls really small...so they get cooked well inside...like they shouldnt be more than the size of a quarter coin and no more than 2 cm in thickness...I hope i havent made it sounds too complicated lol
Hey there ladies,
Alishaht - i tried ur recipe - the overall look was amazing but they were slightly hard. Maybe the balls were big but again they were cooked thru but still they were hard in the middle. It wasnt like the spongy texture that you normally have with Ras malai...
HELP!
ME TOO!. I tried alishant recipe today. they were hard in the middle eventhoug balls were small. Alishant helppp plz. thx
^ When mix all ingredients, don't knead too much, that makes the ball hard after cooking in milk, knead with light hand for less time period then make balls.
Re: Rass Malai
well...there has to be something wrong, as ive tried alishaht's recipe for so many times now n theyve always turned out perfect. Ecxept for the sugar, i followed her recipe to the "T"...
make sure you put the balls in boiling milk and let them simmer in the milk for around 2 minutes...i noticed if they are not put n cooked while the milk is boiling, they take longer to get cooked n don't exapand as quickly. I feel the key is here...how good they finally turn out has so much to do with this step.
the pan you use should not be too big/wide, as while the rasmalais are cooked the milk gets reduced. with a wide pan, your balls won't cook well from inside as the milk would not be enough to cover most of the balls. best is to use a medium sized pan. i also use slightly more milk (for the syrup), around 1.25 litres, which works fine for 1 cup of balls. Add more milk....this way they would not be spongy, being well-soaked while they are cooked.
I hope this works! give the recipe a second try for sure!
Ive tried her recipe for almost 5 times, n it has worked each time so well!
I looove ras malai!
me tooo yummyyyyyyyyyyyyyy
well...there has to be something wrong, as ive tried alishaht's recipe for so many times now n theyve always turned out perfect. Ecxept for the sugar, i followed her recipe to the "T"...
make sure you put the balls in boiling milk and let them simmer in the milk for around 2 minutes...i noticed if they are not put n cooked while the milk is boiling, they take longer to get cooked n don't exapand as quickly. I feel the key is here...how good they finally turn out has so much to do with this step.
the pan you use should not be too big/wide, as while the rasmalais are cooked the milk gets reduced. with a wide pan, your balls won't cook well from inside as the milk would not be enough to cover most of the balls. best is to use a medium sized pan. i also use slightly more milk (for the syrup), around 1.25 litres, which works fine for 1 cup of balls. Add more milk....this way they would not be spongy, being well-soaked while they are cooked.
I hope this works! give the recipe a second try for sure!
Ive tried her recipe for almost 5 times, n it has worked each time so well!
mainay tu try kia still hard
aap bana kar hi dadain zara takleef tu ho ghi
shuria in advance
Re: Rass Malai
aachar paindu aiy rahay
^ When mix all ingredients, don't knead too much, that makes the ball hard after cooking in milk, knead with light hand for less time period then make balls.
Jias, shayad mein nai knead ziada kar lya tha...hmmm..next time try karoon gi dobara. thank u.
Right now I made it again, I made 16 small balls from 1 cup milk and they trippled in size and again they come out superb, MA.