Ras Malai is a famous and one of my favourite Indian sweet desserts. It is made with paneer, which is a kind of homemade cheese popular in South Asian countries. Ras Malai has a nice creamy flavour with a lovely smell of cardamom.
Ingredients for paneer patties:
- 3 cups full-cream milk
- 2 tbsp lemon juice
- 6 tbsp sugar
- 3 cups water
- 2 cups full-cream milk
- 5 tbsp sugar or to taste
- 2 cardamom pods
- Few pistachio nuts (optional)
- Boil 3 cups milk. Once the milk starts to boil, add lemon juice and stir the milk. Gradually the milk will start curdling.
- Pour the milk in a cheese cloth or any thin piece of cloth. Lightly squeeze out the excess water and tie it firmly to form a pouch.
- Hang it over your sink and leave it there for at least 2-3 hours to get rid of the excess water.
- After 2-3 hours, paneer will be formed.
- To check if the paneer is ready, take a small piece on your palm and rub it with your thumb for 15-20 seconds. Try making a ball out of it. If it forms a smooth ball, your paneer is ready.
- Put the paneer in a dry and clean surface. Using the palm, knead the paneer for about 5 minutes. This will form a smooth dough.
- Roll small balls out of the dough and lightly press the balls to form a patty shape.
- In a medium heat, boil sugar and water in a pressure cooker. Once the syrup is boiled, drop the paneer patties in the syrup.
- Cover the pressure cooker and cook for about 7-10 minutes.
- Immediately open the pressure cooker but before doing that, make sure you take the steam out from the pressure cooker.
- Take the paneer patties out of the pressure cooker. Squeeze them lightly to remove excess water and keep them aside.
Making Ras Malai:
- Boil the milk with cardamom on a medium heat, stirring frequently, until the milk is reduced to almost half the quantity.
- Add sugar and the paneer patties in milk. Cook for 2 minutes.
- Your Ras Malai is ready. It is usually served chilled and garnished with pistachio nuts or any of your favourite nuts.