Ras Malai

Soft chhena dumplings soak in saffron-cardamom milk, then are finished with pistachios and almonds for a chilled Indian dessert.

Instructions

1. 1

   Pour 6 cups (1.4 L) of the milk into a heavy pot and bring it to a gentle boil over medium heat, stirring occasionally to prevent scorching. Lower the heat and simmer until reduced by about one-third, 20-25 minutes; the milk should look lightly thickened.

2. 2

   Crush 6 cardamom pods and add them to the reduced milk with 3/4 cup (150 g) of the sugar and half of the saffron. Simmer over low heat for 5 minutes, then remove from the heat and set aside to cool slightly.

3. 3

   Bring the remaining 2 cups (475 ml) milk to a boil over medium heat. Turn off the heat, wait 1 minute, then stir in the lemon juice gradually until the curds separate clearly from the pale whey.

4. 4

   Pour the curdled milk through a cheesecloth-lined strainer. Rinse the curds under cool water to remove the lemon flavor, gather the cloth and squeeze gently, then hang or press the chhena for 20-30 minutes; it should be moist but not dripping.

5. 5

   Transfer the chhena to a clean work surface and knead with the heel of your hand for 8-10 minutes, until smooth and slightly greasy with no visible grains. Divide it into 12 portions, roll each smooth, and flatten into 1/2-inch (1-cm) thick discs.

6. 6

   Combine the water, remaining 1/4 cup (50 g) sugar and the remaining 4 cardamom pods in a wide pot. Bring to a rolling boil over medium-high heat, stirring until the sugar dissolves.

7. 7

   Slide the discs into the boiling syrup, cover, and cook over medium heat for 12-15 minutes. Keep the syrup actively simmering; the discs should puff noticeably and feel springy when lifted.

8. 8

   Turn off the heat and let the dumplings cool in the syrup for 10 minutes. Press each gently between two spoons to remove excess syrup, then place them in the prepared saffron milk.

9. 9

   Stir the remaining saffron into the milk, add the pistachios and almonds, and chill the ras malai for at least 2 hours. Serve cold in a shallow bowl, spooning the saffron milk over the dumplings and finishing with extra nuts.

Tips for the Best Ras Malai

• Use whole milk for both the chhena and rabri; lower-fat milk produces fragile, dry dumplings.
• Do not add lemon juice while the milk is vigorously boiling, or the chhena can become tough. Let it stand briefly after boiling, then curdle it gradually.
• Drain the chhena only until it stops dripping. If it feels crumbly while kneading, wet your hands with a few drops of water; if it is wet, knead longer before shaping.
• Keep the sugar syrup at a steady boil while the discs cook. A weak simmer prevents them from puffing properly.
• For a shortcut, use 1/2 teaspoon ground cardamom in the rabri, but freshly crushed pods give the clearest flavor.
• Ras malai can be made one day ahead and tastes best thoroughly chilled. Add the final nut garnish just before serving.

Storage and Reheating

Refrigerate ras malai in a covered container for up to 4 days. It can be frozen in its milk for up to 1 month, although the texture may become slightly less springy; thaw overnight in the refrigerator and serve cold.

Frequently Asked Questions

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