SilverFalcon and CB's Kitchen Experiments .. :lifey:

alishaht · March 30, 2009, 9:21pm

Ras Malai(Espcially for CB and Sindra)

Ingredients:
I cup nido(or any powdered milk, waise I always use nido)
1 egg
1/4 teaspoon baking powder
a little ghee…about 1 teaspoonful
Green cardamoms 5-6
Sugar 1-2 cups. Depends on how sweet you want it to be.
And of course Milk (I like to use fresh milk, I don’t like 'processessed’or condensed milk).About 1 litre.(the problem is that I never measure it, I just add as much as I feel like)

Method:

In a bowl, mix one cup of nido with 1/4 teaspoon of baking powder. Add one egg to it. I use whole egg, and have never bothered to beat it before adding it. Turns out okay.But if you are paranoid about the egg being rotten then you can use a separate bowl to see if the egg is okay:hehe:

Now mix them together and add a little ghee. But don’t knead it, because we don’t want to make a dough of it. If the mixture is too soft,add a little bit more nido. Now make small balls of it, round or oval that is up to you. But please do press them slightly in the middle, because my mom always does it(: Remember that they are going to expand and grow almost 3 times in size so make small balls.Also, make sure that the ‘surface’ of the balls is really smooth, I mean there are no crack etc, warna they will break. Usually this can happen if you put too much baking powder.

Boil the milk and sugar in a wide pan (so that there is room for the ras malai to expand). crack cardomom pods and add them to the milk.Once the milk starts to boil, add the ras malai balls to it. You will immediately see that they will start to expand, lower the heat, cover it with a lid and let it cook for approximately 10 minutes or so.

Garnish with pistachios(finely chopped). Enjoy!

Do tell me if you try it, and how they turned out. The trickiest part for me is to decide how much baking powder to use, because when I was in Pakistan, the same amount of baking powder wasn’t adequate.

P.S. Ayesha, that’s so sweet of your mom. I hope we will finally master the tricky art of ballooning the gol guppas. Please tell her that we are very grateful for her help.

I make them just like so except that I add 1 teaspoon of baking power…they always turn out perfect!