Homemade Cardamom-infused Ras Malai

Ingredients

• For the dumplings: For the dumplings:
• 2 cups (470ml) full-fat milk 2 cups (470ml) full-fat milk
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• For the milk syrup: For the milk syrup:
• 4 cups (950ml) full-fat milk 4 cups (950ml) full-fat milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 4-5 cardamom pods, crushed 4-5 cardamom pods, crushed
• A pinch of saffron strands A pinch of saffron strands
• 1 teaspoon rose water 1 teaspoon rose water
• For garnish: For garnish:
• Chopped pistachios Chopped pistachios
• Chopped almonds Chopped almonds

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 35g
• Protein: 10g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, bring 2 cups of milk to a boil. Once it starts boiling, add lemon juice and stir until the milk curdles. Remove from heat and strain the curdled milk using a muslin cloth. Rinse the cheese under cold water to remove any lemony flavor.
2. 2.
   In a mixing bowl, knead the cheese with all-purpose flour and baking powder until it forms a smooth dough. Divide the dough into small portions and shape them into flat discs.
3. 3.
   In a separate large saucepan, bring 4 cups of milk to a boil. Add sugar, crushed cardamom pods, and saffron strands. Stir well and let it simmer for 5 minutes.
4. 4.
   Gently drop the cheese discs into the simmering milk syrup. Cover the saucepan and cook on low heat for 15-20 minutes, or until the dumplings are cooked through and have doubled in size.
5. 5.
   Remove from heat and let it cool to room temperature. Stir in rose water.
6. 6.
   Garnish the Ras Malai with chopped pistachios and almonds. Refrigerate for a few hours before serving.

Treat your ingredients with care...

• Cottage cheese — Make sure to rinse the cheese under cold water after straining to remove any lemony flavor and achieve a neutral taste.

Tips & Tricks

• To enhance the flavor, lightly toast the chopped pistachios and almonds before garnishing.
• For a richer taste, substitute some of the milk with condensed milk in the milk syrup.
• Allow the Ras Malai to chill in the refrigerator for a few hours before serving to enhance the texture and taste.

Serving advice

Serve the cardamom-infused Ras Malai chilled for the best experience. It can be enjoyed as a standalone dessert or as a sweet ending to a traditional Indian meal.

Presentation advice

Arrange the Ras Malai discs in a shallow serving dish, with the milk syrup generously poured over them. Sprinkle the chopped pistachios and almonds on top for an attractive presentation.