Things to know about Ras Malai Recipe
The Indian Traditional Milk Dessert or Ras Malai is a sweet dish made with clotted cream, flavored with cardamom, and garnished with pistachios. “Ras” means “juice” and “malai” means “cream” in Hindi. The flattened balls dipped in delicious syrup are said to have originated somewhere in Bangladesh or West Bengal region. The confectioners, K.C. Das Grandsons’ claim that the dish was invented by K.C. Das but there is no firm evidence to back the claim. “Matri Bhandar”, another confectionery in Bangladesh also claims to have invented the recipe.
Ras Malai is always served cold. Different areas serve the dish differently. In West Bengal, the dish is not flattened but has a firm, ball shape. The dessert can be served after meals or on special occasions. Ras Malai also makes an appearance at the end of weddings.
Mouthwatering Indian Traditional Milk Dessert from West Bengal. Authentic Recipe of Ras Malai.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Ras Malai Balls
- 4 tbsp Lemon Juice
- 1 tsp Corn Flour – Cornflour
- 4 cups Water
- 1 cup White Sugar – Regular Sugar – Granulated Sugar
- 1000 ml (33.81 floz) Whole Milk / Full-Fat Milk / Full-Cream Milk
Syrup
- 500 ml (16.91 floz) Whole Milk / Full-Fat Milk / Full-Cream Milk
- 6 pcs Green Cardamom Pod Seeds
- ¼ tsp Saffron
- 4 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tbsp Pistachio
Instructions
Ras Malai Balls
- In a heavy bottom pot, boil the milk.
- Switch off the flame when the milk comes to a boil.
- Add lemon juice and strain the water using a sieve.
- Leave the strainer for 10-15 minutes and squeeze the remaining water with your hand.
- Add corn flour to the leftover and start mashing the mixture for 10 minutes.
- Once the mixture becomes smooth, make small balls out of it.
- Take a pan and add sugar and water. Heat until it comes to a full boil.
- Drop the balls in the sugar syrup and cook for 15 minutes.
- Take out the balls.
Syrup
- In a heavy bottom pot, boil the milk.
- Soak strands of saffron in a tablespoon of milk and set them aside.
- When the milk comes to a boil, lower the flame. After 10 minutes, add sugar.
- After about 25 minutes, add soaked saffron and cardamom.
- Add the pistachios and remove from the heat.
- Take out the cooled balls and squeeze them with your hands to flatten them.
- Transfer the balls into the syrup.
- Let it chill before serving.
NOTES
— Specific Atributes of This Recipe:
Nutrition
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