Create Heavenly Ras Malai At Home Using 8 Quick And Easy Steps

Ras Malai involves making soft chenna balls from curdled milk, cooking them in a sugar syrup, and soaking them in a rich, flavored milk mixture called rabri. The dessert is garnished with nuts and saffron, then chilled before serving. It's a popular Indian sweet known for its creamy texture and delicate flavors.

Ras Malai is a classic Indian dessert featuring soft, spongy chenna balls soaked in a creamy, sweetened milk mixture known as rabri. To make it, start by curdling milk to make chenna, which is then kneaded, shaped into balls, and cooked in a sugar syrup. The rabri is prepared by simmering milk until thickened, then sweetened and flavored with cardamom, saffron, and nuts. Once the chenna balls are cooled and the syrup is drained, they are soaked in the prepared rabri. The dish is refrigerated to allow flavors to meld. Serve chilled, garnished with nuts and saffron.

Ingredients:

For the Ras Malai Balls:

• 1 liter full-fat milk
• 2 tablespoons lemon juice or vinegar
• 1 cup water
• 1 teaspoon cornflour (optional, for binding)
• 4 cups water (for cooking the chenna balls)
• 1 cup sugar (for cooking the chenna balls)

For the Rabri :

• 1 liter full-fat milk
• cup sugar (adjust to taste)
• teaspoon cardamom powder
• A few strands of saffron (optional)
• 10-12 almonds, blanched and sliced
• 10-12 pistachios, sliced
• 1-2 tablespoons rose water or kewra water (optional, for flavor)

Instructions:

1. Prepare the Chenna (Cottage Cheese):

• Start by boiling 1 liter of full-fat milk in a large pot. Once the milk comes to a boil, reduce the heat to low and add 2 tablespoons of lemon juice or vinegar, stirring continuously. The milk will curdle, and the whey will separate. When the curdling is complete, remove the pot from the heat.

2. Drain and Knead the Chenna:

• Pour the curdled milk into a muslin cloth or cheesecloth placed over a sieve or colander. Rinse the chenna under cold running water to remove the lemon/vinegar taste. Squeeze out the excess water gently, then hang the cloth for 30 minutes to drain out all the moisture. Afterward, transfer the chenna to a clean surface and knead it for 10-12 minutes until smooth and soft. You can add 1 teaspoon of cornflour during kneading if needed for binding.

3. Shape the Chenna Balls:

• Divide the kneaded chenna into equal portions and shape them into small, smooth balls. Flatten them slightly to give them a disc-like shape, as Ras Malai balls are traditionally round and flat.

4. Cook the Chenna Balls:

• In a wide, flat-bottomed pan, bring 4 cups of water and 1 cup of sugar to a boil, stirring until the sugar dissolves. Gently add the chenna balls to the boiling syrup, cover the pan with a lid, and cook on medium heat for about 15 minutes. The balls will puff up and double in size as they cook. Once done, remove the pan from the heat and let the balls cool in the syrup.

5. Prepare the Rabri:

• While the chenna balls are cooling, prepare the rabri. In a heavy-bottomed pan, bring 1 liter of full-fat milk to a boil. Reduce the heat and let it simmer, stirring frequently to prevent it from sticking to the bottom. As the milk reduces and thickens, add cup of sugar, cardamom powder, and saffron strands. Continue simmering until the milk is reduced to about half its original volume and has a rich, creamy consistency. Stir in the sliced almonds, pistachios, and rose water or kewra water for added flavor.

6. Assemble the Ras Malai:

• Once the rabri is ready, take the cooked chenna balls and gently squeeze them to remove excess sugar syrup. Place the chenna balls in the rabri, making sure they are fully submerged. Let the Ras Malai soak in the rabri for at least 2-3 hours, or refrigerate it overnight to allow the flavors to meld.

7. Chill and Garnish:

• Refrigerate the Ras Malai until it is thoroughly chilled. Before serving, garnish with additional sliced almonds, pistachios, and a few saffron strands for a touch of elegance.

8. Serve:

• Serve Ras Malai chilled as a dessert, either as part of a festive meal or as a sweet treat. Enjoy the soft, spongy chenna balls soaked in the rich, aromatic rabri.

Tips:

Milk Quality:

• Use fresh, full-fat milk for both the chenna and rabri to achieve the best texture and flavor.

Kneading:

• Proper kneading of the chenna is crucial to ensure soft and smooth Ras Malai balls.

Flavor Enhancements:

• Experiment with different flavors by adding a dash of vanilla or cardamom essence to the rabri.

Ras Malai is a rich, creamy Indian dessert known for its delicate chenna balls soaked in a sweet, saffron-infused milk. This dessert is a favorite during festivals and special occasions.