Ras Malai

Ras malai or Rossomalai is a sweetmeat consumed mainly in India, as well as in Pakistan and Bangladesh. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust." This dish was invented by the Bengali sweetmeat confectioner and businessman K.C. Das in the year 1930.

Now lets prepare Ras malai with Rasagullas. Plainly you can call it as Rasagulla added to Basundhi.

                                        Ras malai recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Rasagulla - 5 nos

Milk - 500 ml

Nuts (almonds,pista, cashew ) - 1 tbsp

Saffron - 3 strands

Cardamon Powder - 1/4 tsp

Sugar - 1 tbsp less for  1/4 cup

Kewra essence / Rose essence - 1 tsp

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 Method:

• First u need to prepare Rasagullas, refer to my revious post. Now u can prepare Ras malai using Rasagullas or when you knead the chenna pat them into flat balls and use them here. Now you have prepared the Chenna, and made a smooth dough by kneading it well. Roll the dough into small balls and cook them in sugar syrup. 
  
  
• Now take a pan and boil milk. Soak saffron in 1 tbsp milk and place it in a cup. When the milk boils first time add the saffron strands soaked milk and cardamon powder to it.
  

• When it reduces to half the quantity , add the sugar and mix well. Also add finely choped cashews, pistas, almonds to the milk and mix well. Allow it to boil for 10 more minutes.

• Now you will get the texture of Basundhi, Now take the rasagullas and press them on top with a spoon lightly. The rasagullas should not crack. This is done to remove the sugar syrup from it. Now add them to the milk, also add cardamon powder and kewra essence and allow it to boil for 4 minutes. 
  
• Serve it in a cup after referigerating sometime!!!