Ras Malai
PREPARATION AND COOKING TIME:
YIELD:
The Sauce:
- Prepare 1 1/2 cups kheer;
- Boil for 4 minutes with:
- 1 cup heavy cream;
- 1/4 cup sugar;
- 1 tsp cardamom - crushed;
- Set aside.
Stuffing:
- Combine 1 1/2 tbsp milk with:
- 2 tbsp mixed nuts - minced;
- 1 tbsp raisins - minced;
- 1 1/2 tbs honey;
- saffron.
Rasgoolas:
- Prepare 10 oz moderately dry chenna from 1/2 gal milk;
- Bray the fresh chenna for 5 minutes until perfectly smooth;
- Boil 6 cups of water with 2 cups of sugar;
- Roll brayed chenna into walnut sized balls;
- Make a small depression in the center of each ball and fill with stuffing and re-roll;
- Place in rapidly boiling syrup covered for 15 mins;
- Place balls carefull in the sauce;
- Refrigerate.
Garnish with one or more of the following:
- Slivered raw pistachio nuts;
- Slivered blanched almonds;
- Rose water;
- Kewra water.
See also Rasgoolas
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