INGREDIENTS:

• 1.5 litres of full cream milk (6 cups)

• 1cup milk powder

• ½ tsp baking powder

• ½ Tbsp ghee

• 1 large egg ( beaten)

• ½ cup sugar

• 2-3 cardamoms

• Few strands of saffron

• Few chopped nuts (pistachios, almonds)

INSTRUCTIONS:

• Boil 2 cups of milk on low flame to make Rabdi consistency (thick and creamy in texture). Make sure to keep stirring as milk has a tendency to overflow and burn at the bottom of the pan. Switch off gas once milk has thickened. Keep aside. You Should be able to make at least half cup Rabdi.

• In another pan or kadhai boil the remaining 4 cups of milk. Add sugar and cardamom and cook until milk thickens slightly. Keep stirring.

• In another bowl, mix the milk powder , baking powder, ghee and egg with a light hand (gently) to form a dough like consistency. It will be very sticky.

• Keep the dough aside for 5-6 mins. The dough will harden slightly

• Grease your palms and make smooth cylindrical shapes(not too big as they will expand while cooking in the milk)

• You should be able to get around 8-9 cylindrical chops

• Now carefully drop these chops in the milk. Cover and cook for 4-5 mins on medium heat

• You will see that the chops will double in size

• Now remove cover and continue to simmer on low heat for another 10 mins. Be careful while stirring as malai chops are very soft and fragile.

• Add the Rabdi to the pot

• Add saffron and cook for another 1-2 mins.

• Shut off gas and cool  the mixture.

• Chill the malai chops in the refrigerator for at least 5-6 hours 

• Serve chilled malai chops garnished with chopped nuts and saffron strands