Ingredients with Measurements:
- 1 liter whole milk
- 1/4 cup vinegar
- 1/4 cup water
- 1/2 cup sugar
- 1/4 teaspoon saffron strands
- 2 cups water
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- 1/4 cup chopped pistachios
Special equipment needed:
- Cheesecloth
- Mixing bowl
- Saucepan
- Skimmer
Step-by-step instructions:
1. In a saucepan, bring the milk to a boil. Reduce the heat and add vinegar. Stir continuously until the milk curdles and the whey separates.
2. Line a mixing bowl with cheesecloth and pour the curdled milk into it. Rinse the cheese under cold water to remove any vinegar taste.
3. Squeeze out the excess water from the cheese and knead it for 5-7 minutes until it becomes smooth.
4. Divide the cheese into small balls and flatten them slightly.
5. In a separate saucepan, bring water to a boil and add sugar, saffron, and cardamom powder. Stir until the sugar dissolves.
6. Add the cheese balls to the syrup and cook for 10-12 minutes on low heat.
7. Turn off the heat and let the ras malai cool down.
8. Garnish with chopped pistachios and serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Lemon juice can be used instead of vinegar.
- Almonds or cashews can be used instead of pistachios.
Variations:
- Rose water can be added to the syrup for a different flavor.
- The cheese balls can be flavored with cardamom or rose water.
Tips and tricks:
- Make sure to rinse the cheese well to remove any vinegar taste.
- Flatten the cheese balls slightly to ensure they cook evenly.
- Let the ras malai cool down before serving for the best taste.
Storage instructions:
Refrigerate the ras malai in an airtight container for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve the ras malai in a bowl with the syrup and chopped pistachios on top.
Garnishes:
Chopped pistachios
Pairings:
Chai tea
Suggested side dishes:
None
Troubleshooting advice:
- If the cheese balls are too hard, add a little water to the syrup and cook for a few more minutes.
- If the cheese balls are too soft, add a little flour to the cheese mixture.
Food safety advice:
Make sure to use fresh milk and wash your hands before handling the ingredients.
Food history:
Ras malai is a popular dessert in India and Pakistan. It is believed to have originated in the eastern state of West Bengal.
Flavor profiles:
Sweet, creamy, and aromatic
Serving suggestions:
Serve chilled as a dessert after a meal.
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Region: Indian