Delicious Ras-malai

by shipra malhotra

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Cold and creamy malai filled between two delicious bengali rasgullas. A tasty indian dessert.

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Delicious Ras-malai recipe - How to make Delicious Ras-malai

Chenna

Preparation Time: 30 mins Cooking Time: 40 mins Total Time: 701 hours 10 minutes 4
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Ingredients

Ingredients for rasgulla
5 cups milk
1 tbsp lemon juice
2 1/4 cups sugar
2 1/2 cups water
2 tsp plain flour (maida)

Ingredients for milk syrup
1/2 ltr milk
1/2 cup fresh cream
few saffron (kesar) strands
1 cup sugar
4 to 5 cardamoms (elaichi), powdered
2 to 3 tsp honey
raisins (kismis) as required
broken cashewnuts (kaju) as required
pistachios
soaked and chopped almonds (badam) (soak badam in water for 5-6 hrs then peeloff the skin, cut them into small pieces)

Method

Method for rasgullas

Method for milk surup

Boil milk in a pan stirring occasionally till it is reduced to 1/4th.
Add the cream and stir so that the cream dissolves in the milk to give a little thick consistency.
Add all the dryfruits kept ready and boil.
Add sugar and stir well.
Add elaichi powder and saffron.
Keep aside to cool the milk syrup.
Now press the rasgullas to drain off the syrup
Add them to the milk syrup and keep in fridge for 4-5 hrs to make it chilled.
Garnish with pista and elaichi and d serve cold.