Simple Ras Malai

Simple Ras Malai Recipe from India - Ingredients and Steps

Region / culture: India | Preparation time: 15 minutes | Cooking time: 55 minutes | Servings: 6

Introduction

Ras Malai is a popular Indian dessert made with soft cheese balls soaked in sweetened, creamy milk. This simple and delicious dessert is perfect for any occasion and is sure to satisfy your sweet tooth.

History

Ras Malai has its origins in the Indian subcontinent and is believed to have been introduced during the Mughal era. The name "Ras Malai" translates to "juicy cream" in Hindi, which perfectly describes this delectable dessert.

Ingredients

2 qt ricotta cheese
2 cups sugar (or according to taste)
1 qt milk
1 qt half-n-half
a small amount of saffron
2 tbsp chopped pistachios (green)
1 tsp cardamom powder

How to prepare

Preheat the oven to 325°F (163°C) for 10 minutes.
Place the Ricotta cheese in a bowl lined with 4-5 paper towels. Gently press out excess water using more paper towels.
In a separate bowl, mix the cheese with 1 cup of sugar until well combined.
Spread the cheese mixture evenly in a baking tray, ensuring that the layer is not thicker than 1 inch.
Cover the tray with aluminum foil and bake at 350°F (177°C) for 35 minutes.
In a saucepan, combine milk and half-n-half. Boil on low heat for 15-20 minutes.
Add the remaining sugar, saffron, pistachios, and cardamom powder to the milk mixture.
Cut the baked cheese into 1"x 1" cubes and add them to the milk mixture.
Place the mixture in the freezer.
Serve cold.

Variations

Add a pinch of saffron to the milk mixture for a more aromatic flavor.
Garnish with chopped nuts like almonds or cashews for added crunch.

Cooking Tips & Tricks

Be sure to press out excess water from the Ricotta cheese to ensure a smooth and creamy texture.

- Bake the cheese mixture at a low temperature to prevent it from becoming too dry.

- Allow the cheese balls to soak in the milk mixture for at least a few hours to absorb the flavors fully.

Serving Suggestions

Serve Ras Malai chilled as a refreshing dessert after a spicy Indian meal.

Cooking Techniques

Baking the cheese mixture ensures a firm texture that holds up well in the creamy milk.

- Boiling the milk and half-n-half slowly infuses the flavors of saffron and cardamom into the dessert.

Ingredient Substitutions

Cottage cheese can be used as a substitute for Ricotta cheese.

- Almond milk can be used instead of regular milk for a dairy-free version.

Make Ahead Tips

Ras Malai can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish Ras Malai with a sprinkle of chopped pistachios or a drizzle of rose water for an elegant touch.

Pairing Recommendations

Serve Ras Malai with a hot cup of chai tea for a perfect balance of flavors.

Storage and Reheating Instructions

Store leftover Ras Malai in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Each serving of Ras Malai contains approximately 300 calories.

Carbohydrates

Each serving of Ras Malai contains approximately 30g of carbohydrates.

Fats

Each serving of Ras Malai contains approximately 15g of fats.

Proteins

Each serving of Ras Malai contains approximately 10g of proteins.

Vitamins and minerals

Ras Malai is a good source of calcium, vitamin A, and vitamin C.

Alergens

Ras Malai contains dairy and nuts.

Summary

Ras Malai is a rich and indulgent dessert that is high in fats and sugars but also provides essential nutrients like calcium and vitamins.

Summary

Ras Malai is a delightful Indian dessert that is easy to make and full of rich, creamy flavors. Whether you're hosting a dinner party or simply craving something sweet, this recipe is sure to impress.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. The idea of creating a delicious, creamy dessert like Ras Malai from scratch was both exciting and intimidating. I had heard of this traditional Indian dessert before, but I had never attempted to make it myself.

I remember the day vividly. I was visiting my friend Rani, who was known for her impeccable cooking skills. As soon as I entered her kitchen, I could smell the sweet aroma of cardamom and saffron wafting through the air. Rani greeted me with a warm smile and a twinkle in her eye.

"Have you ever tried Ras Malai, dear?" she asked, as she stirred a pot of milk on the stove.

I shook my head, feeling a mixture of curiosity and apprehension. Ras Malai was a dessert that seemed to require a special touch, a certain finesse that only experienced cooks possessed. But Rani was undeterred.

"Well, today is your lucky day," she declared. "I'm going to teach you how to make the simplest Ras Malai you've ever tasted."

And so, under Rani's expert guidance, I embarked on my journey to learn the art of making Ras Malai. The process was intricate and time-consuming, but Rani's patient instructions made it seem achievable. We started by boiling milk and curdling it with lemon juice to create chenna, a soft cheese that forms the base of Ras Malai.

As we worked, Rani shared stories of how she had learned to make Ras Malai from her grandmother, who had passed down the recipe through generations. She spoke of the importance of using fresh ingredients and the significance of adding just the right amount of sugar and spices to achieve the perfect balance of flavors.

As the chenna simmered on the stove, I watched in awe as Rani deftly shaped the cheese into small balls and dropped them into a pot of simmering sugar syrup. The balls swelled and soaked up the fragrant syrup, transforming into delicate, spongy dumplings that would later be served in a creamy, saffron-infused milk.

After hours of preparation and waiting, our Ras Malai was finally ready. Rani ladled the creamy dessert into bowls and garnished it with slivers of pistachios and almonds. The sight of the golden-hued dumplings floating in a sea of sweetened milk was simply mesmerizing.

I took my first bite of the Ras Malai and was instantly transported to a realm of pure bliss. The soft, pillowy dumplings melted in my mouth, releasing a burst of flavors that danced on my taste buds. The richness of the milk, the warmth of the saffron, and the subtle sweetness of the sugar combined to create a symphony of flavors that left me craving for more.

As I savored each spoonful of the delectable dessert, I couldn't help but feel a sense of accomplishment. I had successfully conquered the challenge of making Ras Malai, thanks to Rani's guidance and my own determination. From that day on, Ras Malai became a staple in my culinary repertoire, a recipe that I would make time and time again for family gatherings and special occasions.

Over the years, I have continued to refine and perfect my version of Ras Malai, adding my own twists and tweaks to the traditional recipe. I have shared my creation with friends and loved ones, who have all marveled at the creamy, indulgent dessert that I have come to master.

In the end, Ras Malai is more than just a recipe to me. It is a symbol of tradition, of heritage, and of the joy that comes from creating something beautiful and delicious with your own two hands. It is a reminder that the simplest of dishes can bring the greatest of pleasures, and that the art of cooking is a never-ending journey of discovery and delight.

So, if you ever find yourself craving a taste of something sweet and sublime, look no further than a bowl of Ras Malai. And remember, behind every great recipe lies a story of passion, perseverance, and the love that goes into every dish that graces our tables.