Ras Malai

Ingredients

Instructions

1. 1

   Start the rabri first so it has time to cool slightly. Put the full-fat milk for the rabri milk in a wide heavy pan over medium heat. Bring just to a boil, then reduce to a gentle simmer and cook, stirring often and scraping the sides back into the milk, until reduced by about one-third and lightly thickened. Stir in the caster sugar, saffron, green cardamom powder, and rose water, simmer for 2 minutes more, then remove from the heat.

2. 2

   While the rabri simmers, make the chenna. Bring the full-fat milk for the chenna patties to a full boil in another pot. Lower the heat and add the lemon juice gradually, stirring gently only until the milk separates into curds and pale whey. Immediately add the ice water to stop the curds from toughening.

3. 3

   Line a sieve with a clean muslin or thin kitchen cloth and strain the curds. Rinse briefly under cool water to remove the lemon taste, then gather the cloth and squeeze firmly. Hang or press the chenna for 10 minutes so it is drained but still moist; if it gets too dry, the patties will crack.

4. 4

   Transfer the drained chenna to a smooth work surface. Add the fine semolina and caster sugar, then knead with the heel of your hand for 8 to 10 minutes until completely smooth, soft, and slightly glossy, with no visible graininess. Divide into 8 equal portions and shape into smooth flattened discs; keep them crack-free, as cracks can cause breakage during poaching.

5. 5

   For the cooking syrup, bring the water, caster sugar, and lightly crushed green cardamom pods to a rolling boil in a wide pan. When the sugar has dissolved completely, gently slide in the chenna discs. Cover and cook at a brisk boil for 10 minutes, turning the pan once or twice rather than stirring directly. The patties should swell noticeably and feel spongy when lightly pressed.

6. 6

   Turn off the heat and let the patties sit in the syrup for 5 minutes. Lift them out one by one, cool briefly until comfortable to handle, then gently press each between your palms to remove excess syrup without crushing them.

7. 7

   Transfer the warm patties to the rabri milk. Spoon some of the saffron milk over them and let them rest for 10 minutes so they absorb the flavour. Chill briefly if you prefer serving cold, or serve at cool room temperature for the softest texture.

8. 8

   Arrange 4 patties per serving in shallow bowls, spoon over the rabri generously, and finish with finely sliced pistachios.

Nutrition per serving

Notes

• •Use full-fat milk only; lower-fat milk yields less chenna and a weaker texture.
• •Do not over-acidify the milk when making chenna. Add just enough lemon juice to separate the curds cleanly.
• •A wide pan helps the patties cook evenly and expand properly in the syrup.
• •Ras Malai is often best after 1 to 2 hours of chilling, but within a 45-minute workflow it is still excellent slightly warm or just cooled.

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