Ras Malai Recipe with Ras Malai Mix and Egg

The dough for this Ras Malai comes together with ras malai mix, egg and a little cooking oil or ghee.

I made it at home by shaping the dough into small round or oval pieces and cooking them in sweetened milk, where they expand as they cook.

Keep the pieces small, since they grow considerably in the milk.

Ingredients

• 1 litre milk
• ½–1 cup sugar (100–200 g), according to taste
• 1 egg
• 4–5 teaspoons cooking oil or ghee
• Ras malai mix
• 2 cups water

Direction

1. Prepare the Milk

Pour the milk into a pot, then add the sugar and 2 cups of water. Heat it gently over low heat until it comes to a boil.

While the milk heats, prepare the dough.

2. Make the Dough

Whisk the egg thoroughly in a separate bowl.

Place the ras malai mix in a bowl, add 4–5 teaspoons of cooking oil or ghee, and mix thoroughly.

Add about 5 tablespoons of beaten egg to the mixture, then knead it with a spoon until the dough is soft and smooth. The dough is soft, though not extremely so.

• If the dough is still dry or hard, add another ½–1 tablespoon of beaten egg and keep kneading.
• If the dough becomes too sticky, add another teaspoon of oil or ghee while kneading.
• If the dough becomes too thin to make balls, leave it for 1–2 minutes before shaping.

3. Shape the Ras Malai

Grease your palms with a little oil or ghee first. With greased hands, the dough does not stick to them.

Shape the dough into small round or oval pieces. This makes about 15–18 pieces.

Keep the pieces small, because they become much larger once cooked in the milk.

4. Cook the Ras Malai

Once shaped, place the pieces straight into the boiling milk. Then increase the heat to full flame and cook for about 5–10 minutes.

The pieces start to soften within 3–4 minutes of going into the milk.

During cooking, carefully dip and rotate the pieces now and then in the boiling milk with a flat spoon.

The pieces expand to about 3–4 times their original size as they cook.

5. Refrigerate Before Serving

After cooking, refrigerate the Ras Malai for 2–3 hours before serving.

Tips for Making Ras Malai

• Put the shaped pieces into the boiling milk promptly. If they are left out, they may become hard.
• Grease your palms with a little oil or ghee before shaping so the dough does not stick.
• Keep the pieces small, as they expand considerably while cooking.
• If the dough is dry, add a little more beaten egg. If it is sticky, add a little more oil or ghee.

Serving

Refrigerate the finished Ras Malai for 2–3 hours before serving, and serve it with its sweetened milk.