In a pan add milk, add sugar + cardamom powder + ghee and stir well. Now put to flame and wait for a boil.
Add Suji and keep stirring under medium flame.
Keep stirring till Suji is cooked and turns thick. Make sure to prevent forming of lumps.
Don’t thick much as after cooling it will turn more thick , keep on the softer side and immediately transfer to a plate / thali.
Allow to cool for some time, grease palms with ghee and knead it gently while it is warm.
Now start pinching small size balls from the Suji mixture and give shape of small small balls.
In pan add milk, add milk powder + sugar and mix very well, now switch on flame and cook milk for 5-6 minutes by stirring continuously. Add cardamom also.
By now milk thickens, add the balls and cook for another 4 – 5 minutes under medium flame. Discard cardamom at this stage.
Now Ras Malai is done, allow to cool, keep rest for 4-5 hours and then ready to serve.
