Ras Malai

Ras Malai is my all time favorite desert. While growing up, we didn’t get to eat this as often, since there are not many places back in Burma that sells this desert during those days. I always thought it would be very difficult to make until I found these two recipes from Vah Chef and Manjula’s Kitchen and came up with below recipe.

Ras Malai

Makes: 12 pieces
Preparation Time: 15 minutes
Cooking Time: 1 hour
Inactive Time: 1 hour

Ingredients:
For milk patties:
4 cups whole milk
1/4 cup white vinegar or lime juice
8 to 12 ice cubes
1 1/2 cups sugar
9 cups water

For milk mixture:
4 cups whole milk
2 1/2 tablespoons of sugar (adjust to your taste)
4 cardamom pods
1 teaspoon Rose water (optional)
2 tablespoons chopped almonds and pistachios to garnish

Directions:
Paneer Patties:

1. In a heavy bottom pot over medium high heat, boil 4 cups of milk stirring frequently to prevent scorching at the bottom of the pot.
2. Once it comes to a boil, reduce heat to low and add vinegar or lime slowly, stirring gently and within few seconds, the milk solids will start to separate from whey.  Once the whey is clear, turn of the heat, remove from stove and add ice cubes.  This will create soft paneer (milk solids).
3. Once the ice melts, drain the whey using a strainer lined with cheesecloth or muslin cloth.
4. Run this under cold tab water to wash out the sourness. Gather all sides of the cloth to form a little bundle and squeeze excess water out. Hang this bundle for about an hour.  
5. After an hour, in a large pot, bring 1 1/2 cups of sugar and 9 cups of water to a boil over high heat. Make sure the pot is large enough to accommodate the finished patties, as they will expand to about double in size.
6. While the sugar water is boiling, place paneer on a dry clean surface and knead for 3 to 4 minutes until the hands get little greasy and it comes together as soft smooth dough.
7. Divide the dough into 12 equal parts and roll by applying some pressure initially and releasing the pressure to create round smooth balls. Press the ball slightly to flatten just a bit. Use very little pressure; you don’t want to shape them into flat disk.
8. Drop the paneer balls into the boiling sugar water, cover and cook for 12 to 15 minutes on high heat.
9. Transfer the patties along with some syrup to a large bowl and let it cool. Take out the patties from the syrup and squeeze them lightly, and keep aside.

Milk Mixture:

1. While sugar water is boiling, in a separate heavy bottom pot, bring the remaining milk along with cardamom pods to a boil on medium heat. Once it comes to a boil, reduce heat to low and simmer for about 20 minutes stirring frequently to prevent scorching.
2. Add sugar to taste and add Rose water, if using and mix well.
3. Add the patties in milk and cook for 1 minute or so.
4. Turn off the heat and transfer the patties along with milk mixture to a bowl or container, and garnish with chopped almonds and pistachios. Let cool completely and refrigerate for at least 2 hours or overnight before serving.  Serve chill.

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