Traditional Ras Malai
Ingredients
- 1,500 mlWhole milk (divided into 1L and 500ml)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 200 gWhite sugar (divided)
- 1 tspCardamom powder
- 1 pinchSaffron
- 20 gRoasted salted pistachio (crushed)
- 20 gAlmond with skin (slivered)
- 1 tsprose water
Method
Spongy fresh cheese discs soaked in reduced milk infused with saffron and cardamom. The texture is light, the milk coats the spoon, and pistachios provide a necessary crunch.
- 1
Bring 1 liter of whole milk to a boil. As soon as it boils, pour in the lemon juice. Stir gently until the curd clearly separates from the greenish whey.
- 2
Strain the curd through a chinois lined with cheesecloth. Rinse with cold water to stop the cooking and remove the lemon acidity. Squeeze firmly to extract water without completely drying out the mass.
- 3
Knead the cheese with the palm of your hand on a clean surface. Continue until the texture is smooth and the milk fat starts to shine on your hands. Shape into 12 small flat discs.
- 4
Boil 500 ml of water with 100g of sugar. Drop the discs into the simmering syrup. Cover and cook for 15 minutes. They should double in size and become spongy.
- 5
In another pan, reduce 500 ml of milk with the remaining sugar, cardamom, and saffron. Simmer gently until the liquid reduces by half and coats the back of a spoon.
- 6
Gently press each disc between two spoons to remove the syrup. Drop them into the hot reduced milk. Add rose water, crushed pistachios, and almonds.
Frequently asked questions
How do you get this dish right?
- Kneading is key: the dough must be supple with no cracks on the edges of the discs.
- Do not squeeze the discs too hard after poaching; they must remain like sponges to soak up the reduced milk.
How long does this dish keep?
Store in the refrigerator for 2 to 3 days in its soaking milk. Serve chilled.
