Ras Malai

Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

Preparation Time: 15 mins                          Cooking Time:25-30 mins

Serve: 7-8 people (15 pieces)



Ingredients

• 4 Measuring cup milk for channa (2% milk)


• 3 measuring cup milk for Ras


• 4 - 4 1/2 tbsp. sugar for Ras


• 1 cup sugar


• 3 cups of water


• saffron, cardamom, pista, almonds


• lemon juice

Method

1. First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.


2. Bring 4 cups of milk to boil.


3. Now to curdle the milk add lemon juice to it stirring continuously.


4. Then drain it in a thin muslin cloth or handkerchief.


5. Hold it covered with cloth in the running water.


6. Drain the excess water by pressing the cloth there must not be water remaining.


7. In a pressure cooker take 3 cups of water and 1 cup of sugar.


8. Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it


9. Toss that balls in the pressure cooker and bring two whistles.


10. In the mean time see the milk for ras may be ready.


11. Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside.


12. As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.


13. When the milk is cool add channa balls to it.


14. Refrigerate it.


15. Serve it cold garnished with badam and pistas.