The lip-smacking dessert isn’t very difficult to make says Rediff reader Swayampurna Mishra.
Here's the recipe!
For the 'malai'
- 500 ml litre milk
- 2 tsp lemon Juice (add slowly till milk separates)
For the sugar syrup
- 1 cup water
- 1/2 cup sugar
For the ras/milk syrup
- 500ml litre whole milk/full cream milk
- 4 tbsp sugar
- 1 tsp saffron (soak it in 1/4 cup of warm -- not hot -- milk and leave for 30 minutes)
- Pistachio flakes to taste
- 1 tsp kewra or rose water.
For the 'Ras'
- Heat milk in a pan.
- Keep stirring while adding sugar.
- Simmer on low flame for 15 minutes.
- Add the kesar and the kewra to the milk once its warm (not while it's hot) and set aside.
For the 'Malai'
- Boil the milk and add lime juice till paneer is separated.
- Turn off the gas, off and the paneer for a minute.
- Empty the paneer onto a plate, strain and wash it thoroughly.
- Press it under something heavy for five minutes to get the whey out.
- The paneer that you get will be crumbly.
- This is the right kind of paneer to get good 'gullas'.
- Add cornflour to it.
- Beat till it becomes a soft dough and make small balls out of it.
- In a pressure cooker, add water and sugar. Let it boil.
- Put the paneer balls in and cover with the lid. Pressure cook till one whistle.
- Let it cool.
- Add the paneer balls to the milk mix.
- Decorate with pistachio slivers.
- Serve cold.
Image: Ras Malai
Photograph Courtesy: Swayampurna Mishra
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