Back to 6 servings milk base 3 cups whole milk 1 can (12 oz / 354 ml) evaporated milk, optional, for a richer milk base 0.333 cup granulated sugar, about 70 g; adjust to taste 4 green cardamom pods, lightly cracked pinch saffron strands, optional dough 1 cup full-fat milk powder, about 100 g; not nonfat or tea-whitener 1 tablespoon all-purpose flour 0.75 teaspoon baking powder, fresh; not baking soda 0.25 teaspoon ground cardamom 1 tablespoon neutral oil or ghee 1 large egg, beaten garnish pistachios, finely chopped, for garnish slivered almonds, for garnish dried rose petals, optional, for garnish
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1 Step 1: Combine the milk, evaporated milk if using, sugar, cardamom pods and saffron in a wide, heavy pot. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.2 Step 2: Lower the heat to medium-low so the milk barely bubbles. Simmer gently, stirring often and skimming any brown film from the surface, until reduced slightly.3 Step 3: Whisk the milk powder, flour, baking powder and ground cardamom together in a bowl. Add the oil or ghee and rub it through the dry ingredients with your hands.4 Step 4: Pour in the beaten egg and mix for 1 to 2 minutes until the dough forms a soft, slightly sticky, smooth ball. Cover it so it does not dry out.5 Step 5: Lightly oil your palms and roll the dough into 12 to 15 smooth balls about 1 inch across, with no cracks. Flatten each one slightly into a disc.6 Step 6: Drop all the dough pieces into the gently simmering milk at once. Cover and cook without stirring for 5 minutes, until they puff and float.7 Step 7: Uncover, gently flip each ras malai with a spoon, then cover and simmer on low for another 10 minutes, until a test piece is spongy and cooked through all the way to the center.8 Step 8: Turn off the heat and let the ras malai rest in the milk, covered, for 10 minutes. Then let everything cool to room temperature.9 Step 9: Transfer the ras malai and the milk to a lidded serving dish. Refrigerate at least 2 hours, preferably overnight.10 Step 10: Garnish with chopped pistachios, slivered almonds and saffron or rose petals, then serve chilled.getsaucepan.com/r/27f81688-5f70-50e2-8e42-d30ed0f2693c
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