RAS MALAI

Prepare the Cold Syrup (Ras):

2. - In a medium-sized saucepan, take 4 cups of water.
3. - Add 1 cup of sugar to the water.
4. - Stir the mixture well to dissolve the sugar completely.
5. - Bring the mixture just to a boil over medium heat, stirring occasionally.
6. - Once it reaches a boil, remove it from the heat and pour it into a large bowl.
7. - Allow the syrup to cool to room temperature, then add ice cubes to make it super cold. This syrup will be used to soak the ras malai balls later.

Prepare the Thickened Milk (Rabri):

2. - In a heavy-bottomed pan, pour in 1½ liters of whole milk.
3. - Add 5 cardamom pods to the milk to infuse it with flavor.
4. - Place the pan over medium-high heat and bring the milk to a full boil, stirring occasionally to prevent it from sticking to the bottom.
5. - Once the milk comes to a boil, reduce the heat to low and let it simmer.
6. - Continue to stir the milk at regular intervals to ensure it thickens evenly.
7. - Allow the milk to simmer for about 10 to 15 minutes.
8. - After the milk has thickened, add 1 cup of sugar and stir well to dissolve it.
9. - Continue simmering until the milk reaches your desired consistency, stirring frequently. The rabri should be thick and creamy.
10. - If using, add finely sliced pistachios and almonds to the rabri, mixing them in thoroughly.
11. - Once done, turn off the heat and let the rabri cool to room temperature.

Prepare the Ras Malai Balls:

2. - In another heavy-bottomed pan, heat 2 liters of whole milk over medium heat.
3. - Once it reaches a boil, turn off the heat.
4. - In a small bowl, mix 2 tablespoons of lemon juice with 4 tablespoons of water.
5. - Slowly start adding the lemon juice mixture to the hot milk, stirring gently until the milk curdles. Continue adding lemon juice until the milk completely curdles and separates into curds (chena) and whey.
6. - Line a strainer with a clean muslin cloth and carefully pour the curdled milk into it.
7. - Rinse the curds under cold running water to remove any traces of lemon juice and cool it down.
8. - Gather the ends of the muslin cloth and twist to squeeze out as much water as possible from the chena.
9. - Allow the chena to hang for about 30 minutes to drain any remaining liquid, which helps in firming up the balls.
10. - After draining, transfer the chena to a clean surface. Using your palm, mash the chena for about 10 minutes until it becomes smooth and pliable.
11. - This process is crucial for achieving soft and spongy ras malai balls.
12. - Once the chena is smooth, sprinkle 1 teaspoon of cornflour over it.
13. - Mix the cornflour in, and mash again for a few more minutes. This helps bind the mixture and gives it a nice texture.
14. - Take small portions of the chena and roll them into smooth balls.
15. - Gently flatten each ball with your hand to form a disc-like shape.

Prepare the Sugar Syrup:

2. - In a separate large pan, combine 1 liter of water with 2 cups of sugar.
3. - Add 5 crushed cardamom pods for flavor.
4. - Bring the mixture to a boil over medium heat, stirring to dissolve the sugar completely.

Cook the Ras Malai Balls:

2. - Once the sugar syrup comes to a boil, drop the shaped ras malai balls gently into the syrup.
3. - Cover the pan and cook on high heat for 7 minutes. This allows the balls to start absorbing the syrup.
4. - After 7 minutes, reduce the heat to medium and let the balls cook for another 7 minutes.
5. - Uncover the pan and allow the balls to simmer on medium heat for an additional 5 minutes. During this time, the balls will expand and become fluffy.
6. - Once cooked, carefully remove the ras malai balls from the sugar syrup using a slotted spoon.
7. - Gently drop them into the prepared cold syrup. Allow them to soak in the cold syrup for about 10-15 minutes. This will help them cool down and further absorb sweetness.

Assemble And Serve the Ras Malai:

2. - After soaking, gently squeeze the ras malai balls using your hands to remove excess syrup, being careful not to break them.
3. - Transfer the soaked ras malai balls to the thickened milk (rabri) in a serving bowl. Ensure they are fully immersed in the rabri for optimal flavor.
4. - Garnish the ras malai with finely chopped pistachios and almonds. You can also sprinkle some edible dried rose petals for an elegant touch.
5. - Chill the ras malai in the refrigerator for at least 3 to 4 hours, or preferably overnight. This allows the flavors to meld beautifully.
6. - Serve the chilled ras malai straight from the fridge, and enjoy this creamy, sweet dessert with your friends and family!