Ras Malai A Delicious Indian Dessert

 Ras Malai - A Delicious Indian Dessert

Introduction: 

Welcome to Flavor and Taste Cooking, your ultimate destination for flavorful and easy-to-follow recipes! Today, we’re thrilled to share a recipe for Ras Malai, a classic Indian dessert that is rich, creamy, and irresistibly delicious. Perfect for festive occasions or special treats, Ras Malai is sure to impress. Let’s dive into the sweet and fragrant world of this delightful dessert

Ingredients:

For the Ras Malai Balls (Chenna):

• 1 liter whole milk
• 2 tablespoons lemon juice
• 1 cup sugar
• 4 cups water

For the Malai (Milk Syrup):

• 1 liter whole milk
• 1/2 cup sugar
• 1/4 teaspoon cardamom powder
• A few saffron strands (optional)
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds

Instructions:

1. Preparing the Chenna:

   • In a large pot, bring 1 liter of whole milk to a boil. As it begins to boil, add the lemon juice and stir gently until the milk curdles.
   • Once the whey separates from the curds, remove from heat and strain through a muslin cloth or a fine sieve. Rinse the chenna (curds) under cold water to remove any lemony taste.
   • Squeeze out excess water and hang the cloth for about 30 minutes to drain any remaining whey.

2. Making the Ras Malai Balls:

   • Knead the drained chenna until smooth and soft, about 5-7 minutes. Divide the chenna into small equal portions and shape them into smooth balls, slightly flattening them.
   • In a pressure cooker, add 4 cups of water and 1 cup of sugar, and bring to a boil. Add the chenna balls to the boiling syrup.
   • Cover the pressure cooker and cook for 1 whistle. Then, lower the heat and cook for an additional 7-8 minutes. Remove from heat and let the pressure release naturally.

3. Preparing the Malai (Milk Syrup):

   • In another pot, bring 1 liter of whole milk to a boil. Reduce the heat and simmer, stirring occasionally, until the milk reduces to half its original volume.
   • Add 1/2 cup of sugar, cardamom powder, and saffron strands (if using). Stir until the sugar dissolves completely.
   • Add the chopped pistachios and almonds, and simmer for another 5 minutes. Remove from heat and let it cool slightly.

4. Assembling the Ras Malai:

   • Gently squeeze the cooked chenna balls to remove excess sugar syrup and add them to the prepared milk syrup.
   • Let the Ras Malai soak in the milk syrup for at least 2-3 hours, preferably overnight, in the refrigerator for the best flavor.

5. Serving the Ras Malai:

   • Serve the Ras Malai chilled, garnished with additional chopped nuts and a few saffron strands.

Conclusion: 

We hope you enjoy making and savoring our Ras Malai recipe from Flavor and Taste Cooking. This delicious Indian dessert is sure to be a hit at your celebrations. Stay tuned for more delightful recipes that bring joy and flavor to your kitchen

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