Ras Malai

Ingredients:
2.2 Lt milk
1 cup Sugar 
1 tsp Supreme Green Cardamom Powder 
300 ml double cream 
Pinch of salt 
2 cups Supreme Milk Powder 
3 medium egg- whisked 
¼ tsp Supreme Green Cardamom Powder 
1 tbsp ghee
Pinch of saffron 
1 tsp baking powder 
¼ cup Supreme Almonds
¼ cup Supreme Plain Pistachios 

Method: 
Blanch the almonds and pistachios in boiling water for 5 minutes. Drain and set aside to cool. Remove the skins then slice the nuts into slivers. Set aside and air dry until fully dried.  
Heat a large wide pot over medium heat. Add in milk, sugar, green cardamom powder, double cream and salt. Mix well and bring to a boil. 
Into a bowl add milk powder, green cardamom powder, baking powder, ghee and saffron. 
Mix together until you have a crumb like texture. Slowly add the eggs in small increments to form a soft dough (you may not need to use all the eggs). Use a tablespoon to spoon out equal portions, then roll each portion into a tight ball then light flatten into a disk. 
Once the milk comes to a boil, reduce the heat to medium-low or until you have a gentle simmer. Add the dough balls into the milk and cook for 20 minutes. Gently turn the dough balls every five minutes to ensure even cooking. The dough ball will expand in size. Ensure the heat is a gentle simmer; too high and it will break the dough balls and if too low the dough balls will remain raw. After 20 minutes, remove from heat and set aside to cool. Garnish with almond and pistachio slivers then transfer to the fridge to cool completely. Serve chilled.