Ras Malai is a popular Indian dessert made with cottage cheese dumplings (rasgulla) soaked in sweet, thickened milk (malai).
Ingredients:
1 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup sugar
1 tsp green cardamom powder
1/4 tsp saffron strands
3 cups water
1 tsp lemon juice
2 tbsp chopped pistachios, for garnish
For the Rasgulla:
1 cup chana dal (split Bengal gram)
1/4 tsp baking soda
1/4 cup semolina
1/4 cup all-purpose flour
1/4 tsp cardamom powder
3 cups water
1 cup sugar
Instructions:
To make the rasgulla, soak the chana dal in water for at least 4 hours or overnight. Drain and grind the dal to a fine paste using very little water.
Add the baking soda, semolina, all-purpose flour, and cardamom powder to the dal paste and mix well. Knead to make a smooth dough.
Take small portions of dough and roll into small balls.
In a saucepan, bring 3 cups of water and 1 cup of sugar to a boil. Drop the dough balls into the syrup and cook on medium heat for 10-12 minutes or until they puff up and become double in size.
Remove the rasgulla from the syrup and keep them aside.
To make the ras malai, mix together the all-purpose flour and 1/4 cup of cold water to make a smooth batter.
In a saucepan, bring the milk, cream, sugar, and green cardamom powder to a boil. Add the saffron strands and stir well.
Slowly pour the flour batter into the milk mixture, stirring continuously to prevent lumps from forming.
Add the lemon juice and stir well. Cook the mixture on low heat for 10-12 minutes or until it thickens.
Add the rasgulla to the mixture and cook for another 5 minutes.
Remove from heat and let it cool.
Garnish with chopped pistachios and serve chilled.
Note:
Instead of making Rasgulla from scratch, you can also use store-bought rasgulla for making Ras Malai.
