Celebrate the summer with an easy-to-make ras malai recipe
We’re finding much to celebrate these days as we move closer to a post-pandemic world. And as we gather with friends and family for holidays, birthdays, weddings, we’re dreaming about some fun festive foods to prepare and share. It’s the perfect time to think about making a sweet dessert that calls for a party, and nothing says party-time quite like this tasty ras malai recipe.
Ras malai (literally, “juice cream” in Hindi) is a sweet Bengali delicacy that is a popular treat. It’s a festive dessert, often served at weddings and holidays, but also sold throughout the Indian subcontinent at sweet shops. However, it’s not so easy to find here in the west, so it’s nice to have a go-to ras malai recipe to turn to when your sweet tooth is calling for a melt-in-your-mouth treat.
There are several ways to go about preparing this decadent dessert, and the traditional method is a bit labor-intense. But we’ve found this simple ras malai recipe to check all the boxes for a perfect ras malai.
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Ras Malai Recipe
Serves 4-6
Preparation Time: 15 minutes / Cooking Time: 1 hour
INGREDIENTS
For the milk dumplings:
| 1 cup full cream milk powder | 1 cup milk |
| 1/4 tsp baking powder | 4 cups water |
| 1 egg, lightly beaten | 2 Tbsp sugar |
| 1 tsp ghee |
For the syrup:
| 4 cups milk | 1 Tbsp rosewater |
| 1/2 cup sugar | pinch of salt |
| 1/2 tsp cardamom powder | 1/4 cup chopped pistachios |
| pinch of saffron |
INSTRUCTIONS
For the dumplings:
- Mix the baking powder and milk powder in a medium bowl.
- Add the egg and ghee, and mix together. Knead lightly for 2 minutes with fingers.
- Roll approximately 15 small balls and flatten between hands gently — make sure to smooth out any cracks.
- Bring the milk, water and sugar to boil in a wide non-stick pan. NOTE — the dumplings will expand when cooking so if you don’t have a wide enough pan, cook in two batches. You may have to top up with some more water when simmering a second batch.
- Gently add the dumplings once milk/water is boiling, cover and reduce heat to a simmer. Cook covered for 10 minutes.
- Remove the cover and cook for a further 5 minutes.
- Turn off heat and gently remove dumplings with a silicone spoon. Place in a serving dish, in a single layer. NOTE — do not pile on top of each other. Use two dishes if not big enough for all 15 dumplings.
- Remove the remaining milk/water and clean the pan.
For the syrup:
- Add all syrup ingredients except the pistachio to the cleaned pan and heat on medium-high heat, stirring to dissolve the sugar. Bring to boil.
- Stirring frequently, boil the mixture for 20 minutes until it reduces and slightly thickens.
- Shut heat and leave to cool slightly for 5 minutes.
- Gently pour the mixture over the dumplings in the serving dish.
- Scatter the pistachios evenly over the top to garnish.
- Chill completely before serving.
Serve 2-3 dumplings in a bowl with generous spoonfuls of the syrup. ENJOY!
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