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Ras Malai

Veggie.Lover's picture
Ingredients
For syrup
  Sugar 2 Cup (32 tbs)
  Water 2 Quart
  Lemon juice 1 Teaspoon
  Rose water 1 Teaspoon
For rasmalai balls
  Paneer/Ricotta cheese 2 Cup (32 tbs)
  Unbleached white flour 6 Teaspoon
  Baking soda 1⁄8 Teaspoon
For rabri
  Half and half cream 1 Quart
  Cardamom seeds 1⁄4 Teaspoon
  Pistachio nuts 1⁄2 Tablespoon, sliced lengthwise (For Garnish)
  Almond 1⁄2 Tablespoon, sliced lengthwise (For Garnish)
Directions

Combine sugar, water and lemon juice in a 4-quart saucepan and set aside. (Rose water will be added later.)
Mash panir or ricotta cheese in a bowl. Add flour and baking soda and mix until very smooth (if panir is watery, up to 6 teaspoons of flour may be necessary). Shape into 12 smooth balls.
Place balls in syrup in saucepan. Bring to a low boil, then reduce heat and simmer uncovered for 40 to 45 minutes. Remove from heat. Add rose water and let stand 5 minutes. Remove balls with a slotted spoon to a medium-sized serving bowl and discard syrup. Let cool.
While the Rasmalai is simmering, begin the rabri. Cook the cream in a 2- or 3-quart saucepan over low heat until it is reduced by half, stirring occasionally as cream begins to thicken. Remove from heat and stir in cardamom seeds.
Pour Rabri over cooled Rasmalai balls. Turn balls gently to coat.
Garnish with pistachios and almonds.
Cover and chill for 10 to 12 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Dessert
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
5 Minutes

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