Ras Malai

Method

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1. Bring the 2 litres of milk to the boil, take it off the heat and stir in the lemon juice until it splits.

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2. Strain through muslin, rinse under cold water, and hang for 30 minutes to drain.

   Mark done Start 30 min timer

3. Knead the chenna with the semolina on a work surface for 8 minutes, until completely smooth and slightly greasy.

   Mark done Start 8 min timer

4. Roll into 16 balls and flatten each into a 4 cm disc.

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5. Boil the 150 g sugar with the water in a wide pan.

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6. Slide the discs in, cover, and boil hard for 12 minutes. They will double.

   Mark done Start 12 min timer

7. Meanwhile simmer the 1 litre of milk with the rabri sugar, cardamom and saffron for 25 minutes, until reduced by a third.

   Mark done Start 25 min timer

8. Lift the discs out of the syrup, press each gently between your palms to squeeze the syrup out, and drop them into the warm rabri.

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9. Cool, then refrigerate 4 hours so they take up the milk.

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10. Serve cold, scattered with pistachios and almonds.

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Chef’s Tips

• Eight minutes of kneading. Set a timer.
• They double in the syrup — leave room.
• Squeeze the syrup out before they go into the milk.

Pairing Suggestions

• Strong masala chai
• Gulab jamun
• Fresh mango

Storage & Reheating

Keeps 4 days refrigerated in its milk and is better on the second day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.