Rasmalai

Prep Time: 45min
Cook Time: 40min
Total Time: 1hr 25min
Yield: 5-6 Servings

Ingredients

5 Cups Whole Milk (full fat)
2-3 Tblspn Lemon Juice or 2 Tspn Vinegar
Cheese Cloth or Muslin Cloth

For Sugar Syrup

1 Cup Sugar
6 Cups Water

For Rabri

4 Cups Whole Milk(Full Fat)
1/3 Cup Sugar
1/4 Tspn Green Cardamom Powder (Ellachi)
2 Tblspn Pistachio, sliced

Directions

• Add milk in a heavy bottomed sauce pan & let it come to a boil on a medium flame. Once it comes to a boil, add lemon juice little by little by stirring continuously.
• Mixture starts to curdle, there will be a green liquid in the bottom & thick curdles on top (for soft ras malai do not boil the milk after adding lemon juice). Turn off the flame & keep aside.

• Lay a strainer with a cheese cloth & place it over a large bowl. Pour the curdled mixture in the cheese cloth (rinse the curdled mixture under running water to remove the acidic flavor) & let it strain. Leave it for 45 minutes for the excess whey to drain off & transfer to a bowl. Knead until smooth about 3-5 minutes. 

• Make 12 equal sized balls & flatten them a little with your fingers like a patty.

For Rabri

• Heat milk in a heavy bottomed pan on a medium flame. Once it comes to a boil (in this step you can also add pinch of saffron), reduce flame to low & cook until milk quantity reduces to half or turns thick. Stir in-between occasionally to prevent milk sticking at the bottom. Add cardamom powder, sugar, sliced pistachios & mix everything well. Cook for another 3-5 minutes. Turn off the flame & transfer to a bowl. Keep aside.

For Sugar Syrup

• Add water, sugar in a wide sauce pan & boil over a medium flame until sugar dissolves completely. 

• Add prepared patties & cover with a lid. Cook for 15 minutes or until they doubled in size.

• Turn off the flame & keep aside. Remove & let it sit in some of same sugar syrup till it cools down & squeeze each patty gently in between your palms. 

• Add them to the prepared rabri & refrigerate for few hours before serving.

Note: You can also add sweetened condensed milk(milkmaid) to the rabri instead of sugar. Stays fresh for 3-5 days when refrigerated.