Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup vinegar
- 1/4 cup water
- 1/2 cup sugar
- 1/4 cup chopped pistachios
- 1/2 tsp cardamom powder
- 1/4 cup heavy cream
Special equipment needed:
- Cheesecloth
- Mixing bowl
- Saucepan
- Serving dish
Step-by-step instructions:
1. In a saucepan, bring the milk to a boil and then reduce the heat to low.
2. Add vinegar to the milk and stir gently until the milk curdles.
3. Remove from heat and strain the curdled milk through a cheesecloth.
4. Rinse the curdled milk under cold water to remove any traces of vinegar.
5. Squeeze out any excess water from the curdled milk and transfer it to a mixing bowl.
6. Knead the curdled milk until it becomes smooth and forms a dough-like consistency.
7. Divide the dough into small balls and flatten them slightly.
8. In a separate saucepan, bring water and sugar to a boil and add the flattened balls to the syrup.
9. Cover the saucepan and let it simmer for 15-20 minutes until the balls have doubled in size.
10. Remove the balls from the syrup and let them cool.
11. In a mixing bowl, whisk together heavy cream, cardamom powder, and chopped pistachios.
12. Add the cooled balls to the mixture and let them soak for 30 minutes.
13. Serve the Pistachio Ras Malai chilled.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 30g
Protein: 8g
Substitutions for ingredients:
- Almond milk can be used instead of full-fat milk for a vegan version.
- Almond extract can be used instead of cardamom powder.
Variations:
- Saffron can be added to the syrup for a unique flavor.
- Rose water can be added to the heavy cream mixture for a floral taste.
Tips and tricks:
- Use full-fat milk for a creamier texture.
- Knead the curdled milk well to avoid any lumps in the dough.
- Let the balls cool completely before adding them to the heavy cream mixture.
Storage instructions:
Refrigerate the Pistachio Ras Malai in an airtight container for up to 3 days.
Reheating instructions:
Serve the Pistachio Ras Malai chilled.
Presentation ideas:
Serve the Pistachio Ras Malai in a shallow dish with a sprinkle of chopped pistachios on top.
Garnishes:
Chopped pistachios and rose petals.
Pairings:
Chai tea or mango lassi.
Suggested side dishes:
None.
Troubleshooting advice:
- If the balls are not doubling in size, increase the heat and let them simmer for a few more minutes.
- If the heavy cream mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to rinse the curdled milk well to remove any traces of vinegar.
Food history:
Ras Malai is a popular dessert in the Indian subcontinent and is believed to have originated in Bengal.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve the Pistachio Ras Malai chilled as a dessert after a meal.
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Region: Indian