A Sweet Paneer and Milk Dessert: Ras Malai
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A Sweet Paneer and Milk Dessert: Ras Malai

This dessert, which is served at wedding feasts in India too, is a great dish to serve to guests that everyone likes. People talk about "that ras malai served at that wedding..." years after the fact.
In India, fall and winter are the seasons for festivals. So I made this to fit the seasons.

In step 2, if the cheese mixture doesn't come together even after kneading for 5 minutes, try adding 1-2 drops of water.
Chill well in the refrigerator, and eat the same day you make it or as soon as possible.
It's so delicious that once you have it, you won't be able to forget it. It's ideal to serve as a dessert to guests. Recipe by Plabar

cookpad.japan

Ingredients

4 servings
  1. For the paneer balls:
  2. 150 grams Paneer (Homemade Indian cheese:
  3. Syrup to cook the paneer:
  4. 800 ml ★Water
  5. 200 ml ★Sugar
  6. For the milk sauce:
  7. 600 ml ■Milk
  8. 1 tbsp ■Sugar
  9. 2 pods / or 1/2 teaspoon ■Cardamon
  10. Toppings:
  11. 1 dash Almonds
  12. 1 dash Pistacio nuts, if you have some

Method

  1. Change

    Make a batch of paneer cheese (see. Drain well.

  2. Change

    Put the paneer on a plate, and knead well using the pads of your thumbs, as if you were kneading bread dough.

  3. Change

    After 3 to 5 minutes, the paneer that was all separate before will graduallly come together.

  4. Change

    When it has come together nicely, form into a square.

  5. Change

    Cut the square into 16 pieces.

  6. Change

    Roll each cut piece gently into a ball with your palms. Press down lightly with your thumb to form flat balls.

  7. Change

    This is how they look when they're all formed.

  8. Change

    Put the ★ water and sugar in a large pan, and bring to a boil to make the sugar syrup. Please adjust the amount of sugar to taste.

  9. Change

    When the syrup comes to a boil, add the paneer balls one by one. Cover securely with a lid and simmer over medium heat for about 15 minutes.

  10. Change

    The paneer balls will swell up to about twice their original size. At this point they will be sponge-like in texture.

  11. Change

    Put the balls and syrup together onto a plate and leave to cool down until you can touch them with your hands.

  12. Change

    Combine the ■ milk, cardamon, and sugar and heat slowly over medium heat until it comes to a boil. Stir up from the bottom occasionally so that it doesn't burn.

  13. Change

    Take the paneer from step 11 out of the sugar syrup and press lightly with your fingers to extract some of the syrup. Rest on a plate.

  14. Change

    Add the lightly squeezed out paneer to the boiled milk from step 12. Let the spongelike paneer absorb the milk.

  15. Change

    Simmer for 3 to 4 minutes over medium heat. Stir it up occasionally so the bottom doesn't get burned.

  16. Change

    After cooling down the sauce to about room temperature, chill it for 2 hours in the refrigerator. If you are in a hurry, cool the whole pan in ice water.

  17. Change

    Put 3 to 5 paneer dumplings per serving on a plate, top with some nuts, and it's done. In Hindi this dish is called Ras malai.

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