Rasmalai

Ras Malai, cotton soft cheese in a creamy milk sauce, is a delectable Indian dessert. Find out how easy it is to make and impress your family and friends. Ras Malai is a delicious and perfect end to any Indian meal. Make it for your next party or holiday celebration. 

Prep time: 5 mins

Cook time: 1 hour

Ingredients:

• Whole Milk – 8 cups (divided)
• Lemon Juice – 2 Tbsp
• Water – 5 cups (in a pressure cooker)
• Sugar – 1 cup
• Saffron – pinch
• Cardamom Powder – 1/4 tsp
• Pistachios & Almonds – 2 Tbsp, roughly chopped
• Sugar for the Ras – to taste

Method:

•  Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
• Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
• When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
• Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
• Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
• Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
• 7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
• In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
• Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
• After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
• Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
• Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
• Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
• Pour the prepared reduced milk over the paneer and chill in the refrigerator.
• Garnish with additional chopped nuts.