Royal Ras Malai

Food of Gods

A dreamy dessert from the Indian Subcontinent, Rasmalai is derived from the words 'ras' meaning juice & 'malai' meaning cream. Soft, cottage cheese balls are dunked in thickened full-fat milk infused with exotic flavours like Cardamom & Saffron. Every bite will make you feel like royalty.

1 litre full-fat cow's milk
1 lemon wedge
6 Chola Cardamom pods - Add To Cart
1/2 cup sugar (for syrup)
1 litre full-fat milk (for ras)
1/2 cup sugar (for ras)
1/4 tsp saffron strands
Chopped pistachios and almonds for garnish

Bring 1 litre of milk to a boil. Once boiling, lower the heat and add the lemon wedge to curdle it.
Once the milk separates into chenna (curds) and whey, turn off the heat and strain using a muslin cloth. Rinse under cold water and hang for 30 minutes to remove excess moisture.
Once drained, knead the chenna for 7–10 minutes until smooth. Divide into small smooth balls and flatten slightly.
In a wide pan, boil 4 cups of water with 1/2 cup sugar and cardamom pods. Add the flattened balls and cook covered for 10–12 minutes. They will expand in size.
In a separate pan, boil another litre of milk for ras. Reduce it to 3/4th and add sugar, saffron, and crushed cardamom.
Once the balls are cooked, transfer them to cold water for a few minutes. Gently press to remove excess water and add to the thickened milk (ras).
Let them soak for at least 2–3 hours or overnight in the fridge.
Garnish with chopped pistachios and almonds before serving chilled.