Ingredients <br />*Ras Malai Balls:<br />1 liter/4 cups full fat milk <br />4 cups of cold water<br />3 tbs. lemon juice/vinegar <br /><br />*Malai:<br />500ml /2 cups full fat milk<br />200 gram white sugar to taste<br />½ tsp green cardamom powder<br />1 tbsp. crushed almonds<br />1 tbsp. crushed pistachios <br />Pinch of saffron/Kesar strands optional<br /><br />Directions:<br /><br />*Step 1: MAKE CHENNA<br />1.Boil 1 liter of full fat milk, and then add 3 tbsp. of lemon juice/diluted vinegar, turn off the flame and stir until, milk curdles completely. Add more lemon juice if required.<br />2.Drain in the muslin cloth/cotton cloth, rinse with fresh cold water to remove acidic flavor.<br />3.Gather muslin cloth, remove excess water with hands and make a knot. Hang it for 15 minutes to remove excess water.<br /><br />*Step 2: Make Malai or Rabri :<br />1.Add 2 cups of full fat milk in a heavy bottom pot and let it boil. <br />2.Add sugar to taste, crushed almonds, crushed pistachios and saffron. Mix, cover and cook this mixture on slow to medium flame till the milk is reduced to half.<br />3.Afterwards, turn off the flame and set this Malai aside.<br /><br />*Step 3: Make Rasmalai balls:<br />1.Add chenna/paneer to a plate and knead for 8-10 minutes until smooth.<br />2.Make 7-8 equal balls and flatten them. Set these aside.<br /><br />*Step 4: Make sugar syrup and Cook Rasmalai balls:<br />1.Bring 4 cups of water to a boil with 1 cup of sugar. Add balls into boiling water and cook covered for 15-18 minutes on a moderately high flame.<br />2.Remove balls and transfer them to sugar syrup and cool for 10-15 minutes in this syrup.<br /><br />*Step 5: Assemble Ras malai:<br />1.Remove Ras malai from sugar syrup; press gently with palms to remove excess sugar syrup.<br />2.Transfer them to a platter or bowl, add all the malai/rabri on top of it. Garnish with nuts.<br />3. Refrigerate for 6-7 hours or overnight.<br />4. Serve chill.<br />5. Enjoy!
