Ras Malai
Ras Malai
#SC3
A very popular and adorable dessert mostly prepared during festivals, no celebration is complete without Ras Malai.
Ras Malai
Ras Malai
#SC3
A very popular and adorable dessert mostly prepared during festivals, no celebration is complete without Ras Malai.
Cooking Instructions
- 1
Curdle milk either with lemon juice / vinegar and let Chena drain excess water. We need a soft Chena, should not be dry.
- 2
Make sugar syrup, let sugar dissolve fully and give a nice boil, keep aside.
- 3
In a heavy bottom pan add milk and allow to boil, then add sugar, add cardamom and soaked saffron strands and simmer milk for 12 - 15 minutes under medium flame.
Just need a semi thick consistency milk.
- 4
Transfer Chena on a plate or thali and press gently with the help of palms for 4-5 minutes to make it smooth. If Chena has moist then 1-2 tsp corn flour can be added.
- 5
Pinch small / medium size balls and make smooth balls.
- 6
Now heat sugar syrup and allow to boil, the start adding the balls one after another and cook balls for 10 minutes by covering but stir in between.
- 7
Take out the balls and transfer to cold water, gently squeeze the balls and then transfer to thickened milk / Malai.
- 8
Let the balls dunked in Malai for 6-7 hours in refrigerate. Garnish with dry fruits.
- 9
Serve chilled
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