Ras Malai

The sweet magical dough balls called ras malai make for an authentic holi sweet. These come from the eastern regions of the indian subcontinent. They were first mentioned in Bengal and Odisha but no one really knows who was first.

Makes: 3 – 4 servings

  • 750ml milk
  • 150g caster sugar
  • 80g dried milk powder
  • 1 teaspoon baking powder
  • 1 egg white
  • 1 teaspoon rose water
  • 1 pinch cardamom (elakka) powder
  • 1 drop yellow food colouring
  • 1 tablespoon chopped almonds
  • chopped pistachios for garnish
  • 1 pinch saffron

Preparation time is 40min

Cook in 1hr

Ready in 1 hour and 40 mins. 

  1. Bring milk to the boil. Set to low heat and add sugar.
  2. In a small bowl, mix together baking powder and milk powder. Add the egg white and knead the mixture to make a smooth dough. Shape into cherry-sized balls and drop into the simmering milk.
  3. Cook until the balls become double in size. The balls are cooked through when the middle is soft in texture.
  4. Add rose water, cardamom powder and yellow colouring to the milk. Cook until the milk becomes thick. Garnish with pistachios, almonds and saffron. Serve cold.


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