Ras Malai Recipe with Milk Powder/ Instant Ras Malai Recipe/ Desi Dessert

Welcome to Dastora #BusinessIdeas #Dastora #KitchenWithAmna #Meetha #EidSpecial #PowderedMilkRasMalai #CookWithAmna #ChefAmna #PakistaniFood #IndianFood #Dessert #RasMalaiKaiseBanateHai #EasyRasMalaiRecipe #RamadanSpecial #EasyRecipes #Yummy #HowToCook #RestaurantsStyleRasMalai #RasMalaiBalls #TipsAndTricksForRasMalai Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ Ras Malai Ingredients Dry Milk Powder — 2 cups, leveled All-Purpose Flour (Maida) — 2 tbsp Baking Powder — 1 tsp Green Cardamom Powder — ½ tsp Eggs — 2 Ghee — 1 tbsp Milk — 1½ litres Sugar — 1 cup (use 1½ cups for sweeter Ras Malai) Green Cardamom — 5–6 pods Saffron — 1–2 strands, optional Kewra Essence — 2 drops Crushed Pistachios — for garnishing Directions Mix dry milk powder, flour, baking powder, and cardamom powder. Add one egg and ghee, then knead well. Gradually add the second egg as needed. The dough should be soft and slightly sticky, not dry or hard. Grease your palms lightly with oil and shape the dough into balls or oval-shaped Ras Malai. Do not use water while shaping. This mixture makes about 11–12 large or 15–18 medium/small balls. Heat milk over medium heat and add sugar, cardamom pods, and optional saffron. Once the milk is lightly warm, add the Ras Malai balls. Cover and cook for 10 minutes—5 minutes on medium heat and 5 minutes on low heat. Gently turn the balls over with a spoon. Add crushed pistachios and Kewra essence. Let the Ras Malai rest in the same pot for 30 minutes. Transfer to a serving dish and refrigerate for 4–5 hours or overnight before serving. Enjoy chilled! If you liked this recipe, kindly like and share it. ❤️