World Flavors Cookbook

Ras Malai

Name: Ras Malai
Cook time: 40 min
Cuisine: India
Ingredients: 1L whole milk (for chenna); 1 tbsp vinegar or lemon juice; 1L milk (for rabri); 100g sugar; 6 cardamom pods; Pinch of saffron; 2 tbsp slivered pistachios and almonds

Soft fresh cheese patties soaked in chilled saffron-cardamom milk — Bengal's greatest contribution to Indian sweets.

Cuisine: India

Ingredients

1L whole milk (for chenna)
1 tbsp vinegar or lemon juice
1L milk (for rabri)
100g sugar
6 cardamom pods
Pinch of saffron
2 tbsp slivered pistachios and almonds

Instructions

Make chenna: boil milk, add acid, strain curds. Press dry.
Knead chenna until smooth. Form into small flat discs.
Boil discs in sugar syrup (1:1) for 20 minutes until doubled.
Make rabri: reduce 1L milk by half with sugar, cardamom, and saffron.
Soak cooked chenna discs in warm rabri.
Chill several hours. Serve cold with nuts.