Easy Ras Malai (Foolproof Milk Powder Recipe)

Place the ingredients listed under ‘Milk’ in a large, wide (11-13”) nonstick pan. Turn the heat on to medium-high and stir to mix. Bring to a gentle boil, stirring occasionally at first, and more frequently as it begins heating up. This takes about 13 minutes, depending on your heat. Keep scraping the sides and bottom of the pot as you go.

Once the milk comes to light boil, reduce the heat to low-medium and allow the milk to gently simmer. Stir occasionally as you proceed with the next step. If any brown film rises to the surface, scoop it out with a mini strainer.

Meanwhile, place the whole milk powder, flour, baking powder, and cardamom powder in a medium bowl. Whisk to combine. In another small bowl, mix the ghee and oil.

Using your hands, gradually add the ghee and oil mixture to the dry ingredients, stirring and rubbing the ghee into the dry mixture as you go. Ensure each addition is fully incorporated before adding more.

Slowly pour in the whisked egg and continue mixing with your hands. At first, the crumbly dough will become somewhat of a sticky mass, but as you continue to mix for 1-2 minutes, it’ll start coming together. It should form into a sticky, cohesive ball that's moist with the egg and ghee/oil. (Wipe your hands of excess mixture and add to the ball.)

Wash your hands, then oil your palms lightly. Working quickly to prevent the dough from drying out, scoop around 1 teaspoon (5-7g) of dough and roll it into a smooth ball, ensuring there are no cracks on the surface. Optional for flatter balls - Gently press it between your palms to flatten to a thick disc shape. Place the dough ball on a plate and cover with a lid or cling wrap to prevent it from drying out. Repeat until you’ve used up the remaining mixture. (Forms 25-30 dough balls.)

Adjust heat so that the milk is at a steady, gentle simmer-neither too vigorous nor completely still (210°F/99°C). (Heat too high = quick cooking on the outside, uncooked centers on the inside. Heat too low = more chances of disintegration.) Carefully drop all the dough balls at the same time into the gently simmering milk. Without stirring, cover the pot and allow them to gently simmer on medium heat for 4-5 minutes. They'll begin to puff up.

Uncover the pot and gently flip the dough balls using a ladle or a spoon (some of them may have naturally flipped/rotated). You can also tilt or move the pan around to gently stir without actually stirring. Cover again and let them gently simmer (low-medium heat) for another 12-14 minutes. No need to uncover/stir throughout. (See Note 3) Once cooked, to prevent any milk from sticking or scorching, gently scrape the bottom.

Remove from heat and let the Ras Malai rest, covered, for at least 10 minutes.(To check for doneness, remove one dough ball and test its texture - it should be spongy, fully cooked through. Don’t worry about any egginess, it’ll completely go away once cool.)

Allow to cool to room temperature, then transfer to a lidded serving dish.

Refrigerate for at least 2 hours, preferably overnight (this is key for developing flavor and texture!). Garnish with nuts and saffron strands/rose petals (if using) just before serving. Serve chilled.