Archive | April, 2014


25 Apr



Ras Malai,  is one of the most popular Indian desserts. Originating from the traditional sweet kitchen of West Bengal, Ras Malai normally comprises of sweet, cream to yellow-colored rounded dumplings of cottage cheese or ricotta cheese (called ‘paneer’ in India) soaked well in clotted cream called ‘Malai’ in Hindi).


This clotted cream is nothing but sweetened, thickened milk delicately flavored with cardamom, pistachios, rosewater, and saffron. Ras malai is a Light, refreshing and truly delicious Indian dessert. It is often categorized as Milk sweet and a bit high on calorie side. At Indian weddings and other special occasions, Ras Malai is commonly served. Though rich in texture and flavor, it can be made easily at home. Here’s an easy and quick Rasmalai recipe, made with using powdered milk. 


Indian sweets and desserts are well known world wide and are very tempting and mouth-watering. Be it the scorching summer heat or chilling winter, Indian desserts are too difficult to resist and are certainly not to be missed. Ras malai is best when it is served chilled. For people who are calorie conscious, watch out! this is a treat to be enjoyed occasionally.


Serves : 6


For making the Milk base or rabdi :

  • 1 liter / 4 cups milk
  • 1/2 cup sugar
  • 1 pinch cardamom powder
  • few saffron strands
  • 2 tbsp.  pistachios, finely sliced


For Balls :

  • 1 cup powdered milk ( Nestle Nido or any full fat powdered milk )
  • 1 level tbsp.  plain flour
  • 1 tsp.  baking powder
  • 1 pinch cardamom powder
  • 1 tbsp.  oil or ghee
  • 1 egg, beaten

making rasmalai


  • Boil the milk with sugar and cardamom powder in a pan over medium heat.
  • Meanwhile, mix the powder milk, plain flour, baking powder, cardamom powder and oil in a bowl. Mix gently with hands.
  • Gradually add the beaten egg, a little at a time and mix till it forms a ball shape. ( Just add enough egg that the mixture comes together ).
  • Knead lightly to make a smooth dough. Don’t knead too much.


  • Make equal sized, small, oval or round shape balls with a light hand and flatten them slightly. The balls should be smooth and shiny. If they have cracks or broken, add some more egg and knead again.
  • Place the balls, one by one into the milk.
  • Cover the pan and cook on medium-high heat until the milk comes to a boil and the balls start to increase in size.
  • Reduce the heat to low and simmer for few minutes until the balls are soft and light.
  • Turn off the heat and add the saffron strands.
  • Transfer to a serving dish, sprinkle pistachios.
  • Let it cool slightly at room temperature, then refrigerate until serving.

Notes :-
Dont add more baking powder than mentioned in the recipes, it makes the milk balls to expand and break.


   bread rasmalai     

There is a low fat version of the rasmalai known as bread rasmalai you can enjoy making, though it does not taste as rich as the original rasmalai, give this a try, if you want to cut down on the calories.

Make the rabdi the same way that you made as above. Except here you dont make the powdered milk balls and they are to be replaced with bread.

Cut the bread slice into small round shape or any other ones with the help of a cookie cutter. 

Place the bread pieces in a serving bowl and pour the cold milk rabdi which you have made above over it. Let it soak for 5 minutes and serve chilled garnsihed with dry fruits.


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