Ras Malai
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| Ras Malai ( before chilling) |
Cottage cheese balls with a creamy sauce (Indian cheese cake
without the crust :P)
It’s that time of the year, sweets Diya’s lights gatherings...yes
you got it Diwali. One thing I miss the
most being away from home is the mithais. If you have ever bought mithai here
you know it’s nowhere close to it and tastes more like preservatives. So if you
are sick of eating store bought Ras malai here’s an alternative.
This recipe comes from my father in law and is simply
perfect if you want to wow your guests or family or even yourself with some
cheats ras malai ...oops did I say
cheats no I meant homemade Rasmalai. Yes its home made and surprisingly quick and incredibly Delicious.
Ingredients:
Ras gulla – 6
Milk – 500ml
Kesar/ Saffron: few strands
Sugar – ½ cup or to taste
Cardamom Powder.
Dry fruits for garnishing.
Method:
- Bring milk to a boil. Take a ladle full of warm milk in a small bowl add the saffron and leave aside.
- Add sugar mix well and allow the milk to simmer until it thickens completely.
- Meanwhile, squeeze the rasgullas gently to remove all the chasni/sugar syrup ( if rasgullas are too dry or begin to crack soak them in water until ready to use)
- Then add the rasgullas and the saffron to the thickened milk.
- Garnish with dry fruits preferably pistachios, chill over night before serving.
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