Ras Malai

Step-by-Step Instructions

1. 1

   Begin by boiling the milk in a large pot over medium heat. Stir continuously to prevent it from sticking to the bottom. Once it comes to a boil, reduce the heat to low and let it simmer for about 10 minutes.

2. 2

   Gradually add the lemon juice to the simmering milk, stirring gently until the milk curdles completely. You will see the whey separate from the curds. This should take about 5 minutes. Remove from heat.

3. 3

   Pour the curdled milk through a muslin cloth or fine sieve to strain out the whey. Rinse the curds under cold water to remove the acidic taste of lemon. Bring the edges of the cloth together and squeeze out excess water. Let it hang for 30 minutes to drain completely.

4. 4

   Once the paneer is ready, transfer it to a plate and knead it with your palms for about 5-7 minutes until it becomes smooth and soft. It should feel pliable and slightly oily. This is crucial for the best texture.

5. 5

   Divide the kneaded paneer into equal parts and shape them into small, flat discs (approximately 2 inches in diameter). This should yield around 12-14 pieces. Set aside.

6. 6

   In a separate pot, combine the sugar, water, and cardamom pods. Bring this mixture to a boil, stirring until the sugar dissolves completely. This sugar syrup should be slightly thinner than regular syrup.

7. 7

   Gently add the shaped paneer discs to the boiling sugar syrup. Cook them on medium heat for about 10 minutes, flipping them halfway through. The discs will expand and should become spongy. Remove from heat and let them cool in the syrup.

8. 8

   In another saucepan, heat the heavy cream over medium heat. Add the remaining milk, sugar, and a pinch of salt. Stir continuously until the mixture begins to simmer. Add the saffron strands soaked in water, vanilla extract, and rose water to enhance the flavor.

9. 9

   Once the milk mixture thickens slightly (about 5-7 minutes), reduce the heat and gently add the cooked paneer discs along with the syrup into the cream mixture. Simmer for another 5 minutes, allowing the flavors to meld together.

10. 10

    Remove the pan from heat and let the Ras Malai cool at room temperature for about 15 minutes before transferring it to the refrigerator. Chill for at least 1 hour.

11. 11

    Before serving, garnish with slivered pistachios and almonds. You can add a few drops of rose water on top for an aromatic touch. Serve chilled for the best flavor.