Ingredients:

• For Ras Malai:
  • 1 liter full-fat milk
  • 6-8 store-bought or homemade plain rasgullas (or make your own)
  • 2 tbsp sugar (adjust as per taste)
  • 1/4 tsp cardamom powder
  • A few saffron strands (optional)
  • Chopped pistachios and almonds (for garnishing)
• For the Milk Syrup:
  • 2 cups full-fat milk
  • 1/4 cup sugar
  • 1/2 tsp cardamom powder
  • A few saffron strands (optional)

Instructions:

1. Prepare the Milk Syrup:

• In a pan, heat 2 cups of full-fat milk. Bring it to a boil and let it simmer on low heat until it reduces to about half the original quantity (this will take around 15-20 minutes).
• Add sugar, cardamom powder, and saffron to the milk. Stir well until the sugar is dissolved.
• Let the milk syrup cool down a bit before using.

2. Prepare Ras Malai:

• If using store-bought rasgullas, gently squeeze out the syrup from them. Be careful not to break them.
• Soak the rasgullas in warm water for 5-10 minutes to soften them further. Then gently squeeze out the water.
• Once the milk syrup is slightly cooled, add the rasgullas to it. Let them soak in the syrup for 15-20 minutes to absorb the flavors.

3. Assemble Ras Malai:

• In a separate bowl, take 1 liter of full-fat milk and bring it to a boil.
• Reduce the heat and simmer it, stirring occasionally, until the milk thickens slightly.
• Add sugar, cardamom powder, and a few saffron strands to the simmering milk. Let it cook for another 5-10 minutes.
• Add the soaked rasgullas to the thickened milk syrup. Stir gently to combine and ensure the rasgullas are well coated with the creamy milk.

4. Garnish:

• Garnish the ras malai with chopped almonds, pistachios, and a few saffron strands.

5. Serve:

• Let the ras malai chill in the refrigerator for 1-2 hours before serving.
• Serve chilled for a delicious, refreshing treat!

Enjoy your homemade Ras Malai!

Ras Malai

Rating: 4/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m