Ras Malai

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Although it’s not my favorite dessert (and it’s a good thing it’s not because I would polish it completely off IF it was), I love making it.

1 Tbsp of All-purpose Flour
1/2 Gallon of Milk
Lime Juice
Half & Half
Can of Condensed Milk
Chasni (Half Water/Half Sugar – Simple Syrup)
Pinch of Saffron
2 Pinches of Elaichi/Cardamom
Rose Water

Paneer Recipe:
First, you start off by making paneer. You can either boil paneer in a pot and wait until it violently boils and add lime juice until it curdles, or you can do it my way. My way = I pour the entire 1/2 gallon of milk into a Pyrex glass bowl (yes, it’s also microwave safe, and please, make sure it is!) and microwave on 20:00 and once it’s done, immediately take out and add lime juice until it curdles. I don’t know the exact measurement, but if I had to guesstimate, I would think it’s about 5/8 cup. I would add slowly and see if it curdles. If it does not curdle and you believe you’ve put enough lime juice, then microwave for 5:00.

Your paneer should look like this (Pictured right):

Then strain. I have a strainer, which works really great for me and you can find it at almost any Indian store. (Pictured left above) Just make sure you put it over a bowl. You can toss the whey (the liquid part) unless you want to use it in another recipe.

When strained, it will begin to look like mozzarella:
Let dry, and also assist by using a paper towel and patting dry. Once dry, put in tupperware and let it chill.

When you’re ready to make the Ras Malai rounds, you’re going to take the Paneer out of the fridge and add 1 tbsp of all-purpose flour and knead it all together and proceed to make rounds.

To make the chasni, you’re going to pour half water and half sugar (also add a pinch of elaichi and a drop of rose water), and then place ONE round once it’s boiling because you’re testing the binding of the paneer and all-purpose flour. Pull it out of the chasni once it’s fluffy. If they are breaking in the chasni, knead the rest of the mixture a little tighter. And, create new rounds. You may also want to flatten them just a little so they are able to soak in the milk mixture later on.

To make the milk mixture, you’re going to take a can of condensed milk (and it has all the added sugars) and mix with a small container of half & half. Stir until combined. You will not need to add any extra sugar, at all. Add the remaining pinch of elaichi and a tablespoon of rose water. Add the cooled chasni-boiled rounds into the mixture and chill them both. Before serving, add the pinch of saffron as decoration and for extra POW! 🙂

Hope you enjoy!

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  1. Pingback: Seared Paneer. « Taneja's Bride

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