Ingredients for Ras Malai Indian Cheese Balls In Milk
- 4 cups whole milk
- 1/2 cup granulated sugar
- Green Cardamoms
- a pinch of saffron threads
- 2 cups fresh paneer (Indian cottage cheese), crumbled
- All Purpose Flour
- Rose Water
- 1/4 cup pistachios, shelled and chopped
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How to Make Ras Malai Indian Cheese Balls In Milk
- In a large saucepan, combine 4 cups whole milk and 1/2 cup granulated sugar.
- Crush 5-6 green cardamoms and add them to the saucepan along with a pinch of saffron threads.
- Bring the mixture to a simmer over medium heat. Reduce heat to low and continue to simmer, stirring occasionally, until the milk has reduced by half and thickened slightly (approximately 30-45 minutes).
- Reduce heat to the lowest setting.
- In a separate bowl, thoroughly combine 2 cups crumbled paneer (Indian cottage cheese) and 2 tablespoons of all-purpose flour. Divide the mixture into 6-8 equal portions.
- Gently roll each portion into a ball, slightly flattening each one.
- Carefully add the cheese balls to the simmering milk. Simmer gently for 10-15 minutes, ensuring they don't stick to the bottom of the pan.
- Remove the saucepan from the heat and carefully transfer the Rasmalai to a serving bowl.
- Allow the Rasmalai to cool completely. Once cool, stir in 1 tablespoon of rosewater or kewra water (if using).
- Refrigerate the Rasmalai for at least 2 hours to allow the flavors to meld and the dessert to chill thoroughly.
- Just before serving, garnish with 1/4 cup of chopped pistachios.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
134g
Fat
42g
Carbs
20g
