Suji Ras Malai

Name: Suji Ras Malai
Total time: 2700 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1/2 cup Semolina; 1/2 cup Sugar; 1/2 tsp Cardamom powder; 2 cup Milk (pre boiled); 1 tbsp Ghee; 4.5 cup Milk (pre boiled); 1/4 cup Milk powder; 3-4 tbsp Sugar; 3 Cardamom; Pista (for garnish)

Sudipa Gope @Sudipagope

#Dec
#W1

Ras Malai is an integral part of sweets when it comes to sweet tooth of Bengalis’
Traditionally Ras Malai is prepared from fresh Chena but today I have prepared Ras Malai but with a twist.
Twist is that it is made up of semolina / Suji instead of Chena and then soft Suji balls are dunked in creamy thickened milk.

#Dec
#W1

Sudipa Gope @Sudipagope

Saved

Ingredients

40 - 45 minutes

5-6 servings

1/2 cupSemolina
1/2 cupSugar
1/2 tspCardamom powder
2 cupMilk (pre boiled)
1 tbspGhee
Malai
4.5 cupMilk (pre boiled)
1/4 cupMilk powder
3-4 tbspSugar
3Cardamom
Pista (for garnish)

Saved

Steps

40 - 45 minutes

1

In a pan add milk, add sugar + cardamom powder + ghee and stir well. Now put to flame and wait for a boil.
2

Add semolina and keep stirring under low to medium flame.
3

Keep stirring till semolina is cooked and turns thick. Make sure to prevent forming of lumps.
4

Don’t thick much as after cooling it will turn more thick and turn solid, keep on the softer side and immediately transfer to a plate / thali.
5

Allow to cool for some time, grease palms with ghee and knead it gently while it is warm.
Now start pinching small size balls from the Suji mixture and give shape of small small balls.
6

In pan add milk, add milk powder + sugar and mix very well, now switch on flame and cook milk for 5-6 minutes by stirring continuously. Add cardamom also.
7

By now milk thickens, add the balls and cook for another 5-6 minutes under medium flame. Discard cardamom at this stage.
8

Give 3-4 times nice boil. Milk thickens more.
9

Now Ras Malai is done, allow to cool, keep rest for 4-5 hours and then ready to serve. Garnish with pista and serve.
10

Enjoy to the fullest.