Rasmalai is a very delicious Pakistani dessert. It is also very popular in India and Bangladesh. This dessert is served cold so it could be a perfect accompaniment on a hot spring/ summer afternoon.
In the original recipe, cheese balls are cooked in milk but in my recipe I have used milk powder to make the balls.
For The Milk Base
1 1/2 liter whole milk
4-5 cardamom pods split open
sugar to taste
kewra essence few drops
For The Balls
1 cup powdered milk
1 tbsp oil
1 tsp BP
1 tbsp plain flour
Step 1: Prepare the Milk Base
In a heavy based pan boil milk with cardamom, kewra essence and sugar. Leave to cook on low heat.
In a bowl mix all ingredients for the balls and knead into a smooth dough.
Step 3: Make the Balls
Divide the dough into twelve equal portions and make small balls.
Press your index finger into the middle of each ball to mark the center.
Step 4: Cooking the Rasmalai
Place each ball into the milk and cook on very low heat with the lid covered.
Cook on very low heat till balls are doubled in size. Don't use the spoon but move the pan to and forth slowly with the lid on so that all the balls are cooked to the center.
Step 5: Garnish
The ras malai is ready when the balls are cooked up to the center, Garnish with blanched almonds or pistachios. Serve cold.