Ras Malai- Sweet Paneer/Cheese Balls in Thick Milk Pudding

Ras Malai- Sweet Paneer/Cheese Balls in Thick Milk Pudding

Hello Sweeties!!!! Its raining desserts in Ashland. After  a series of cakes, I am back today with a very popular sweet on most Indian cuisines.  Ras Malai is true to its name, Sweet milk nectar and spongy cheese balls is a match made in heaven.

You will need;
Pre made or store brought Rasgullahs
Rasgullah Recipe

Making Rabdi 2 Cans Evaporated Milk
1 cup Sugar
1 tspn Cardamom powder
Nuts Powdered, or Everest Milk masala.-Optional

In a pan empty the contents of the canned milk and boil it on slow heat. Add sugar and stir continuously, burnt milk is a disaster to clean and make the rabdi smell bad. The Milk will thicken in about 10-12 mins. Add the Cardamom Powder and nuts if using and stir again. I kept the nuts out this time.

Switch off the flame and stir for another 5 mins. The Rabdi is ready. I flavored it with kewra water to tie the Rasgullah and the rabdi together.
In a serving dish, take the rasgullah. Squeeze out as much sugar syrup out as possible, , and add the rabdi till they float. Chill for 2-3 hrs. 

The colder they get better they taste. Serve chilled to enjoy full taste.

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