Ras Malai

Ras Malai is a very popular Indian dessert made with Milk. The name Ras Malai comes from two parts in Hindi: Ras, which means Juice/Juicy, and Malai, which means cream. It is rich in texture and flavor and it can be made easily at home. It is served cold.  Enjoy!

Ingredients: (for making rasagollas)

Milk (Vitamin D) - ½ gallon
Lemon Juice - ½ cup
Sugar - 1 cup
cardomom - 2 or 3

 

Ingredients: (for making malai)

Milk (2%) - ½ gallon
Pistashios - ½ cup
Almonds slivered - 1/4 cup
Sugar - 2 cups
cardomom - 2 or 3

Method: for making rasgollas

Bring ½ gallon milk (Vitamin D) to a boil.  While boiling milk add ½ cup of lemon juice.  Turn stove off.  Milk should separate into whey and curd.  Pour into a cheese cloth leaving only the paneer/curd.  Leave the cheese cloth tied over night or at least for two hours until all the water drains out completely.

Once the water is drained out the paneer will be dry, then knead well.  Knead until a soft dough forms. (The dough should be soft, not sticky).  Form balls from the paneer (approximately 25 to 30 balls).

Bring One cup sugar and 3 cups water to a boil in a pressure cooker and add the cardomom pods.  Place the balls in the syrup.  Then pressure cook the balls (with weight) on high heat.  Wait for two or three whistles and turn heat off.  Then add a little bit of rose water to the rasagolla syrup for flavoring.

The Rasagollas are ready set aside.  Now for the malai:

Bring to boil ½ gallon 2% milk and wait until the milk reduces a little, then add 2 cups of sugar, pistachios, almonds and cardomom..  Boil on sim and let the milk reduce further.  Once the milk has reduced to 3/4 the quantity then take the rasagollas already prepared and squeeze the sugar syrup out of the balls (The syrup can be squeezed out of the balls using two spoons.  Place the ball on one spoon and use another spoon to squeeze the syrup out) and add to the boiling malai (milk mixture).  Leave the balls in the boiling mixture for 10 to 15 minutes.  Then remove from heat and set aside.  After the mixture cools to room temperature, place in the fridge and cool overnight.  The Ras Malai is ready to serve.