Pour 1 L whole milk into the saucepan and heat it over medium heat until gently simmering.

Stir 1/2 cup granulated sugar into the simmering milk until fully dissolved.

Add 1 tsp ground cardamom and 1 tsp rose water to the milk syrup, then stir well.

Combine 1 cup full-fat powdered milk, 1 tsp baking powder, and 1 tbsp all-purpose flour in the large mixing bowl.

Add 1 tbsp room-temperature ghee and 1 egg to the dry ingredients, then knead into a soft dough.

Grease your hands with 1 tsp neutral cooking oil and shape the dough into 12 smooth, equal-sized balls.

Lower the dough balls into the gently boiling milk syrup one at a time.

Cook the balls over medium heat for 5 min, keeping the milk at a gentle boil.

Cover the saucepan with the lid and cook without opening it for 5 min.

Reduce the heat to low once the balls have doubled in size, then cook for 5 min more.

Turn off the heat and cool the Ras Malai at room temperature for 60 min.

Transfer the Ras Malai to a serving bowl and refrigerate for at least 240 min.

Garnish the chilled Ras Malai with 2 tbsp pistachios and 1 tbsp edible dried rose petals before serving.