Traditional Ras Malai (with Nido)
Sweet creamy milk dumplings in a saffron milk made the traditional way, using powdered milk (Nido).
Ingredients
For the Malai (Milk Dumplings)
- 2 cups powdered milk (I like to use Nido brand)
- 3 tbsp all purpose flour
- 3 tbsp cooking oil
- 2 large eggs
- 2 tsp baking powder
For the Ras (Sweet Milk)
- pinch saffron
- 3 tbsp hot water
- 1 can evaporated milk (354 ml about 1.5 cups)
- 1.5 cup whole milk
- 2-3 whole cardamom pod (elaichi) (or 1/2 tsp cardamom powder)
- 2 tbsp sweetened condensed milk
- 2 tbsp sugar (add more for a sweeter ras)
- crushed nuts for garnish (I like almonds or pistachios)
Instructions
Make the Ras
- In a small bowl add the saffron and 3 tbsp boiling water to allow the saffron to bloom and release its flavour. Set aside and start to prepare the rest of the ingredients for the ras.
- In a large saucepan with a lid, mix all the remaining ras ingredients together. Add the saffron water and bring to a boil on medium heat. Stirring occasionally. You can start on the malai while your ras heats up. Just keep an eye on it and make sure to bring it down to a simmer once it has started boiling.
Make the Malai
- While your ras is heating up start on your malai - you definitely want to do the ras first, these malai balls do not keep well, so you want the ras ready and simmering once you start rolling the malai balls, so you can drop them in straight away!
- In a large bowl, mix together all the malai ingredients. Mix with your hands until the mixture comes together into a ball. Turn out on to a clean counter and start kneading until it forms a smooth ball. It will take a few minutes of good kneading to get it there.
- Start to form large marble sized balls. Keep in mind whatever size you make your balls, they will double in size once cooked.
- You want to be quick about rolling the malai balls, don't let the malai balls sit out for too long or they will get too dry.
- Once all the balls are rolled, carefully drop them into the ras and cover. Allow to simmer for at least 15 minutes. Resist the urge to peak. The steam will help cook the balls all the way through.
- After 15 minutes, remove the lid and taste test one ras malai to see if it has cooked all the way through. If you push down on it with a spoon it should not be hard to cut through and the centre should be soft, not firm. Test for sweetness (remember it will taste less sweet once chilled). If the balls are still firm on the inside cook with the lid on for an additional 5 minutes.
- Once done, turn off the heat and transfer to your serving bowl. Sprinkle with chopped nuts and allow to chill in the fridge for at least 6 hours. Serve cold with more crushed nuts and a sprinkle of saffron. Enjoy!