Ras Malai

• 1 cup whole milk ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cardamom
• 4 cups whole milk
• 1/2 teaspoon rose water
• 1/4 cup unsalted butter
• 1/2 teaspoon saffron threads (optional)
• Chopped pistachios for garnish

Steps

1. 1 Combine ricotta and 1/4 cup heavy cream, mix gently until smooth.
2. 2 Shape into small dumplings and set aside.
3. 3 In a large pot, heat milk, sugar, cardamom, and remaining heavy cream until simmering.
4. 4 Gently add dumplings to the simmering milk mixture, cover, and cook on low for 20 minutes.
5. 5 Add butter, rose water, and saffron (if using), stirring gently.
6. 6 Simmer uncovered for another 15 minutes until the sauce thickens slightly.
7. 7 Chill in the fridge for at least 2 hours before serving.
8. 8 Garnish with chopped pistachios before serving.

Equipment

• Large pot
• Mixing bowl
• Slotted spoon

Variations

• Add a pinch of nutmeg for an extra layer of flavor.
• Experiment with kewra water instead of rose water for a unique aroma.

Substitutions

• Use paneer instead of ricotta for a firmer texture.
• Substitute almond milk for a lighter version, though the flavor will differ.

Pairings

• Serve with a slice of mango for a fruity contrast.
• Accompany with a side of warm, flaky parathas.

Nutrition

Tips

• For a richer flavor, use full-fat ingredients throughout.
• Adjust sweetness to taste by adding more or less sugar.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently before serving.

Serving Suggestions

• Serve chilled as a dessert after a spicy Indian meal.
• Pair with a cup of hot chai for an authentic experience.

FAQ