Rasmalai

Ras Malai is a very popular Indian milk based dessert recipe. At Indian weddings and other special occasions, Ras Malai is commonly served. Though rich in texture and flavor, it can be made easily at home. Try this simple and easy to follow Ras Malai recipe today.

For the Ras or Rabdi :

Whole Milk - 4 cups
Sugar - as per desired sweetness
Dry Fruits - Cashews, Pistachios, Almonds - 2 tsp each - coarsely powdered
Cardamom Powder
Saffron  pinch for color (optional)

Take a pan with a heavy bottom. Add the milk. Bring it to a boil and simmer till it reduces to half its original volume. Stir it every 2 min so that it does not burn in the bottom.  Then add sugar to obtain desired sweetness. Finally add the powdered dry fruits, Cardamom powder, and saffron. Keep it aside.


For the Malai balls :


whole Milk - 3 cups
Lemon juice or Vinegar - 1 tbsp (I mostly use vinegar since it has less flavor than lemon juice)
Ice cubes
Muslin cloth or Handkerchief
Sugar - 1/2 cup
water -  3 cups

1. In a pan with a thick bottom boil the milk. Dilute the vinegar with very little water and add to the milk. The milk will start to curdle. Add little more vinegar if required. When it curdles completely and water separates switch off the flame and immediately add ice cubes. Then strain this through a muslin cloth or a new handkerchief. Wash the paneer well. Squeeze as much water from it as possible. Tie a knot to the cloth and hang it for about 30  mins.

2. After 30 mins squeeze to remove left over water.  Then knead it like a chapati dough.
Make small smooth balls of about 1 inch diameter and slightly flatten to make discs.

3. Boil water with sugar in the ratio of 6:1. When sugar has dissolved and the mixture starts to boil reserve 1/2 cup of syrup in other bowl.  Add the discs to the boiling syrup and cover and cook with lid for 5 mins and carefully transfer the discs into reserved lukewarm sugar syrup.

4. You can make it in 2-3 batches don't add too many since the discs double in volume. Then squeeze the discs slightly and transfer into rabdi or ras. Refrigerate for atleast 3 hours before serving.