Ras Malai

  • Yield: 4
  • Serving: 6
  • Prep time: 15 m
  • Cook time: 40 m
  • Ready in: 55 m
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Step by Step Methods

  • Step No 1

    Boil 2 liters of milk curdle the milk by adding either lemon juice when the milk has curdled strain it through a piece of muslin to separate the curds Drain the curd well and knead thoroughly than shape into small balls Now bring remaining 1 liter of water to the boil and add of sugar reduce the heat and keep the syrup at a slow simmer when the syrup foam up add the balls and cook for 8 minutes remove the balls from the syrup squeeze well to remove the excess syrup don’t apply to much pressure otherwise balls will break

  • Step No 2

    Heat the remaining 1 liter of milk on low heat until it is reduced by half add 200gms of sugar green cardamom powder almonds and pistachios (reserve the almonds and pistachio for garnishing) then drop balls into the reduced milk simmer it more 3 to 4 minutes and refrigerate until thoroughly chilled Served chill Rus malai garnish with remaining slice almonds and pistachio

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