Ok so have made this like a million times, and for the life of me can never understand what it is I do that makes it turn out fine, or not. Its always a guessing game to see whether all is well or not.
So for all you experts out there, please explain why does it sometimes turn yellow from inside? What am i doing wrong?
I used powdered milk, eggs and baking powder.
Re: The dilemma of Ras Malai
its yellow , coz it didnt get cooked fully … is the inside bit more like a lump and hard? coz that indicates , either the ball ka dough wasnt soft enough when you started making the balls … or when you added them to the milk syrup, the syrup didnt penetrate into the balls … hence cooking them externally but not from inside … this could be because of two reasons:
1- Either you added the balls to the milk , when it wasnt very hot.
2- you cooked this on high heat ..
Now this is what you need to do for the future :
1- Be patient with Rasmalai 
2- When you do the dough, make sure its really really soft , what you do is , add extra egg , spoon by spoon and keep mixing it , then leave it aside for a few minutes so the balls will absorb moisture … then check if the dough is still soft enough… if still not very soft , then add one tsp oil and goondo it again for a bit … The perfect dough should be soft to the point of touch but not runny … caution : adding more liquid milk might make them hard later on … so rely on extra egg spoon by spoon and one or two tsp oil to make it all soft.
3- Boil the milk syrup real well .. then lower the heat to the minimum setting and within seconds add the balls into it , immediately cover the pot. Let it cook in steam. After a couple of minutes , delicately flip the balls to ensure they cook from the other end as well … cover again … and after about 7-10 minutes .. dont uncover the pot , but put off the flame … the steam ensures that the balls cook well from inside …
Good luck 
Re: The dilemma of Ras Malai
Thank you for the tip, I have already found where im going wrong thanks to you, its the dough!!
Re: The dilemma of Ras Malai
thank you CB!! Mine always turns out yellow and hard from the inside. Yay for the tips :-X
Re: The dilemma of Ras Malai
Jeetay raho , bacha log 
Re: The dilemma of Ras Malai
aww i can imagine...i will give you the recipie i use...and it turns out perfect every single time...:)
1 litre of full fat milk
6-7 tbps of sugar
2-3 illaichi
cook this all over medium to low heat and while boiling make the dough...i usually make it in the stand mixer but you can make it with hand too...:)
i use nido as my powdered milk so use 1 cup of powdered milk, add half a tsp of baking powder(make sure you use a new baking powder cuz old ones can go off), half a tsp of buttur or margerine etc at room temp and not straight from the fridge, a small-medium egg, now mix everything and make balls and drop them straight into the milk....make sure you do not change the heat setting of the milk...keep it kind of low...anyways....after adding all the balls...pour over milk by moving the pot itself...and not using the spoon or anything....! do this for about 5-10ish minutues....and now turn off the heat and put the lid on the pan and let it just be there for a while so the ball can still get bigger etc....and yh add the pista badam etc before putting the lid....you can also put 2-3 tbps or even half cup full cream at room temp before putting the lid on...! it gives it more cremier taste....!
hope this recipe helped....=)
xx
Re: The dilemma of Ras Malai
hmmmm nida i will try it today ..hope it comes out good this time :(
Re: The dilemma of Ras Malai
it puffed up all nicly and again became hard when got coole down yyyyyyyyyy:(((((((
Re: The dilemma of Ras Malai
My tip is as soon as the milk starts to curdle, take it off the heat and throw loads of ice into the mixture, cool the mix down as soon as posssible this stops the paneer from continuing to cook. My ras malai is always so soft.
I bring full fat fresh milk to the boil
Add enough lemon/lime/vinigar to curdle it and stir gently
As soon as it starts to curdle, remove from the heat and throw a whole bag of ice into the pan and stir
When it had cooled a bit, strain the mix into a cheese cloth.
leave to strain for 1/2 hour
gently massage the paneer while it is still in the cheese cloth
Form into balls and continue
Re: The dilemma of Ras Malai
i made this way it comes out perfect but my hubby dont like he says the rass are not sweet like of the box ones
so i try to make the dry milk one as it has some sweetness in it.
Re: The dilemma of Ras Malai
You could try adding sugar to the milk when it is boiling, never tried but it might make the paneer more sweet
Re: The dilemma of Ras Malai
no, adding sugar to the milk to make cheese , is going to waste the milk :no: …