India > Desserts > Indian Desserts

Kesar Pista Ras Malai Recipe

Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- 2 tbsp chopped pistachios
- 1 tbsp chopped almonds

Special equipment needed:
- Cheesecloth
- Mixing bowl
- Heavy-bottomed pan
- Flat spatula
- Serving dish

Step-by-step instructions:

1. In a heavy-bottomed pan, bring the milk to a boil over medium heat.

2. Once the milk comes to a boil, reduce the heat to low and add lemon juice to it. Stir the milk gently until it curdles completely.

3. Once the milk has curdled, turn off the heat and let it cool for 5 minutes.

4. In the meantime, prepare a cheesecloth by rinsing it under cold water and squeezing out the excess water.

5. Place the cheesecloth over a mixing bowl and pour the curdled milk over it. Gather the edges of the cheesecloth and squeeze out the excess whey.

6. Rinse the cheese under cold water to remove any lemony flavor and squeeze out the excess water.

7. Transfer the cheese to a mixing bowl and knead it for 5-7 minutes until it becomes smooth and soft.

8. Divide the cheese into small equal-sized balls and flatten them slightly.

9. In a separate pan, add sugar and 1 cup of water. Bring it to a boil over medium heat and stir until the sugar dissolves completely.

10. Add the flattened cheese balls to the sugar syrup and cook for 10-12 minutes over medium heat.

11. Once the cheese balls have doubled in size, turn off the heat and let them cool for 10 minutes.

12. In a small bowl, add saffron strands and 1 tbsp of warm milk. Let it soak for 5 minutes.

13. Once the cheese balls have cooled, transfer them to a serving dish and pour the saffron milk over them.

14. Sprinkle cardamom powder, chopped pistachios, and almonds over the cheese balls.

15. Refrigerate the Kesar Pista Ras Malai for 2-3 hours before serving.


Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people

Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g

Substitutions for ingredients:
- Lemon juice can be substituted with vinegar.
- Saffron strands can be substituted with turmeric powder.
- Pistachios and almonds can be substituted with any other nuts of your choice.

Variations:
- You can add rose water or kewra water to the sugar syrup for a different flavor.
- You can also add mango puree or strawberry puree to the cheese balls for a fruity twist.

Tips and tricks:
- Use full-fat milk for a creamier texture.
- Knead the cheese well to get a smooth and soft texture.
- Flatten the cheese balls slightly to ensure they cook evenly.

Storage instructions:
Store the Kesar Pista Ras Malai in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Microwave the Ras Malai for 30 seconds before serving.

Presentation ideas:
Serve the Kesar Pista Ras Malai in a shallow bowl or plate.

Garnishes:
Garnish with chopped pistachios and almonds.

Pairings:
Serve with hot tea or coffee.

Suggested side dishes:
Serve with a side of fresh fruits or a fruit salad.

Troubleshooting advice:
- If the cheese balls break while cooking, add a little cornflour to the cheese mixture to bind it together.
- If the sugar syrup is too thick, add a little water to it.

Food safety advice:
Make sure to use fresh and clean ingredients while preparing the Kesar Pista Ras Malai.

Food history:
Ras Malai is a popular dessert in India and Pakistan. It is believed to have originated in the eastern state of Odisha.

Flavor profiles:
The Kesar Pista Ras Malai has a creamy and sweet flavor with a hint of saffron and cardamom.

Serving suggestions:
Serve the Kesar Pista Ras Malai chilled for the best taste.

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Region: Indian

Taste: Sweet, Creamy, Nutty, Fragrant