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Ras Malai

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From Mom’s Kitchen: This is another recipe passed down from my Mom: Sunita Swaroop. She is one of the best cooks I know and I am so happy I have some of her recipes here for me!

What you need:
Malai:
1/2 gallon of whole milk
1/3 cup of vinegar diluted in 2/3 cup water
4-5 cups of crushed ice
Strainer lined with cheesecloth

For the Rhus:
1/2 gallon whole milk
1 cup granulated sugar
15 pistachios
11 cardamoms
1/4 cup shaved almonds
A few drops of Kewra (Indian essence)

For the simple syrup :
1 cup of granulated sugar
5 cups water

What you do:
For the Malai:
1. Pour milk into pan and heat.
2. Stir constantly to avoid burning the bottom. Bring to a boil.

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3. Turn down heat and keep stirring. When it cools down turn up heat to bring to a boil again.
4. Repeat to a boil three times.
5. Add your diluted vinegar and the curds will separate from whey.20121231-162641.jpg
6. Immediately add crushed ice so the curds doesn’t get too firm. This will cool the pan and stop the cooking process.
7. Pour the curds and whey into a strainer lined with a cheesecloth.20121231-162904.jpg
8. Tie up and drain the remaining water from the ball of cheese.20121231-162957.jpg
9. Tie the cloth on a cabinet fixture in your kitchen with a bowl underneath to catch the moisture.
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For the Rhus:
1. Heat the 1/2 gallon of milk over medium-high heat for about 30 minutes
2. Add 1 cup sugar to the heated milk. Stir frequently to avoid burning the bottom.

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3. Crush pistachios. Add to milk. Stir frequently.
4. Crush cardamom. Add to milk.Stir frequently.

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5. Add sliced almonds to milk. Stir frequently.

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6. Turn off heat but leave on stove to thicken while making the Malai.

Continue making the Malai:
1. Squeeze out any excess moisture from you ball of cheese.
2. Take down the ball hanging from your cabinet. Untie and lay in a clean towel to soak up remaining moisture.

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3. Put the curd from the cheesecloth into a pan to knead it.

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4. Make flattened balls to cook in simple syrup.20121231-200427.jpg
5. For the simple syrup combine 1 cup of sugar and 5 cups of water in a large pan. Cook over high heat until sugar dissolves for about 20 minutes.
6. Put 8 cheese balls into the simple syrup and cook over high heat for 8 minutes.
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7. Flip them over until they expand and until the balls take on a spongy texture for the remaining 2 minutes.
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8. Drain on a plate. Allow to cool until they are cool enough to handle.
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9. Squeeze out extra simple syrup. 20121231-203754.jpg
10. Drop into the milky Rhus liquid to absorb the milkiness into the pattiness.

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11. Add a few drops of Kewra into your serving dish where the Rhus Malai* is waiting to be served. Enjoy!!!

*Each serving of Ras Malai (1 patty) is 110 calories. This recipe makes 25 servings.

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