Rosewater Ras Malai Recipe

Ingredients with Measurements:
- 1 liter whole milk
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1/4 cup rosewater
- 1/4 cup chopped pistachios
- 1/4 cup sliced almonds
- 1/4 cup dried rose petals

Special equipment needed:
- Cheesecloth
- Large mixing bowl
- Small mixing bowl
- Saucepan
- Slotted spoon

Step-by-step instructions:
1. In a saucepan, heat the milk over medium heat until it comes to a boil.
2. Reduce the heat to low and add the lemon juice. Stir gently until the milk curdles and separates into curds and whey.
3. Line a large mixing bowl with cheesecloth and pour the curdled milk into the cheesecloth. Gather the corners of the cheesecloth and squeeze out any excess whey.
4. Rinse the curds under cold water to remove any lemon flavor.
5. In a small mixing bowl, mix together the sugar and rosewater until the sugar dissolves.
6. Add the sugar mixture to the curds and knead the mixture until it becomes smooth and creamy.
7. Divide the mixture into small balls and flatten them slightly.
8. In a separate saucepan, bring water to a boil and add the flattened balls to the water. Cook for 10-12 minutes or until the balls are cooked through.
9. Remove the balls from the water with a slotted spoon and place them in a serving dish.
10. Pour the remaining rosewater syrup over the balls.
11. Garnish with chopped pistachios, sliced almonds, and dried rose petals.


Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for boiling milk, low heat for curdling milk
Serving size:
Makes 10-12 servings

Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 40mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugars: 14g
Protein: 4g

Substitutions for ingredients:
- Lemon juice can be substituted with white vinegar or citric acid.
- Almonds and pistachios can be substituted with other nuts such as cashews or walnuts.
- Dried rose petals can be omitted if not available.

Variations:
- Add cardamom powder to the milk while boiling for a different flavor.
- Use saffron instead of rosewater for a traditional flavor.
- Add condensed milk to the sugar syrup for a richer taste.

Tips and tricks:
- Use whole milk for a creamier texture.
- Knead the curdled milk gently to avoid making it tough.
- Flatten the balls slightly to ensure even cooking.

Storage instructions:
Refrigerate the ras malai in an airtight container for up to 3 days.

Reheating instructions:
Microwave the ras malai for 30 seconds or until warm.

Presentation ideas:
Serve the ras malai in a shallow dish with the syrup poured over the top.

Garnishes:
Chopped pistachios, sliced almonds, and dried rose petals.

Pairings:
Serve with chai tea or mango lassi.

Suggested side dishes:
None needed.

Troubleshooting advice:
- If the curdled milk does not separate, add more lemon juice or vinegar.
- If the balls are too hard, knead the mixture less next time.

Food safety advice:
- Use pasteurized milk to avoid any harmful bacteria.
- Store the ras malai in the refrigerator to avoid spoilage.

Food history:
Ras malai is a traditional Indian dessert that originated in the eastern state of West Bengal.

Flavor profiles:
Sweet, creamy, and floral.

Serving suggestions:
Serve as a dessert after a spicy Indian meal.

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Region: Indian

Taste: Sweet, Creamy, Floral, Nutty