Ingredients

Instructions

1. 1

   Prepare the ras (sweetened milk): In a wide, heavy-bottomed pan combine milk, sugar, saffron (if using), and crushed cardamom pods. Bring to a boil, stirring occasionally. Once boiling, reduce heat to low and simmer while you make the dough.

2. 2

   Make the dough: In a separate bowl whisk together milk powder, baking powder, and all-purpose flour.

3. 3

   Rub in the ghee or oil with your hands until the mixture is combined.

4. 4

   Gradually add the whisked egg and mix quickly to form a soft, cohesive dough.

5. 5

   Shape the balls: Lightly grease your hands with ghee or oil. Divide the dough into small equal portions (about 12–16), roll into smooth balls, then flatten gently into discs.

6. 6

   Cook the malai: Gently drop the flattened dough discs, one by one, into the simmering milk. Cover the pan and cook on low–medium heat for 10–15 minutes without stirring.

7. 7

   Rest and cool: Turn off heat and let the malai rest, covered, for at least 10 minutes. Allow to cool completely to room temperature.

8. 8

   Garnish and chill: Transfer to a serving dish, garnish with sliced pistachios and almonds, and refrigerate for at least 2–4 hours before serving.