Ras Malai Recipe

Ras Malai Directions

1. 1

   Make the Chena

   In a large pot, bring the whole milk to a boil. Once boiling, add lemon juice gradually while stirring until the milk curdles. Remove from heat and let it sit for 5 minutes.

2. 2

   Strain the Curd

   Line a colander with cheesecloth and pour the curdled milk into it. Rinse with cold water to remove the lemon flavor. Squeeze out excess water and hang it for 30 minutes.

3. 3

   Knead the Chena

   Once the chena is dry, knead it for about 5-7 minutes until it becomes smooth and pliable. Form into small balls (about 1 inch in diameter).

4. 4

   Prepare Sugar Syrup

   In a large pot, bring water and half of the sugar to a boil. Add the chena balls gently to the boiling syrup. Cook for 10-12 minutes until they double in size. Remove from heat and let them cool in the syrup.

5. 5

   Make the Milk Mixture

   In another pot, boil the remaining milk with the rest of the sugar, cardamom powder, and saffron strands. Cook until it thickens slightly.

6. 6

   Combine and Serve

   Gently add the cooked chena balls to the warm milk mixture. Let it soak for at least 30 minutes. Garnish with chopped pistachios before serving.