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Ras Malai


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:
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.

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.

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.

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

5. Add sliced almonds to milk. Stir frequently.

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.

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

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.
7. Flip them over until they expand and until the balls take on a spongy texture for the remaining 2 minutes.
8. Drain on a plate. Allow to cool until they are cool enough to handle.
9. Squeeze out extra simple syrup. 20121231-203754.jpg
10. Drop into the milky Rhus liquid to absorb the milkiness into the pattiness.

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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