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Ras Malai is a native sweet from India and very popular throughout South Asia. It is based on rasagula and consists of sugary balls (or flattened) and panir soaked in Malai.
For the rasmalai balls
- 1 liter of whole milk
- 4 tablespoons lemon juice
- 1 teaspoon of cornmeal
- 4 cups of water
- 1 cup of sugar
For the ras (syrup)
- 500 ml whole milk
- 5-6 green cardamom pods peeled and crushed to obtain the powder
- saffron a pinch
- 3-4 tablespoons of sugar
- finely chopped pistachios
Step by Step
- Boil the milk in a saucepan, once it starts to boil, turn off the heat and add 1/2 cup of water to lower the temperature
- Wait 5 to 10 minutes and then start adding lemon juice until the milk is completely set.
- Using a strainer, drain the water and collect the chena.
- Rinse it under cold water to remove the lemon juice.
- Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out the remaining water slowly.
- Add cornmeal and start mashing the chena until smooth.
- Constantly squash for 10 minutes with the palm of your hand. Once it's smooth, make little balls out of it.
- In a saucepan, heat 1 cup of sugar and 4 cups of water and wait until it comes to a full boil.
- Drop the balls into boiling sugar syrup and cook for 15-17 minutes. By then, the balls will double in size.
- Take the balls out of the syrup and place them in fresh water. If they sink to the bottom, the balls are ready.
- In a heavy-bottomed saucepan, boil 500 ml of milk.
- Soak a few strands of saffron in a tablespoon of warm milk and set aside.
- Once the milk begins to boil, lower the heat and continue to stir the milk at regular intervals. After 10 minutes add the sugar and mix.
- After 20-25 minutes the milk will thicken to the desired consistency, add soaked saffron and crushed cardamom.
- Add finely chopped pistachios. Mix and extinguish the flame.
- Remove the cooled Ras Malai balls from the sugar syrup, squeeze and squish with your hands.
- Transfer the balls to the thick milk when warm.
- Now chill in the refrigerator overnight or for 5-6 hours. You can decorate with chopped pistachios and some saffron threads before serving.