Ras malai

A Bengali Indian dessert made of chhena (fresh curd cheese) dumplings poached in sugar syrup, then soaked in thickened milk flavoured with saffron and cardamom. It is served chilled, sometimes garnished with pistachios.

1 h 10
4 servings
Medium
Pricier

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Instructions

Bring the milk to the boil, take off the heat and add lemon juice until it curdles, then drain the curds in muslin.
Rinse the curds under cold water to remove the sour taste, squeeze, then knead for 5 minutes until you have a smooth dough.
Shape into small flattened balls about 4 cm across.
In a large pan, bring 1 l of water to the boil with the sugar, then add the balls and poach for 10 minutes over medium heat.
Meanwhile, reduce 1 l of milk by half over low heat with the sugar, cardamom and saffron until it thickens.
Drain the balls, place them in the flavoured milk and leave to cool, then refrigerate for 2 hours before serving sprinkled with pistachios.