Ras Malai

• portioner: 12 pieces
• aktiv tid: 1 hr
• total tid: 3 hr

Ingredienser

Ras

3 cups milk

Saffron (2-3 strands)

½ cup sugar (white or brown)

Paneer

5 cups milk (ideally non ultra-high pasteurized)

Vinegar or lemon juice

Ice

Water

1 cup white sugar

½ teaspoon cardamom powder

Cashews/pistachios/almonds, chopped

Vejledning

Making the Ras: Pour 3 cups of milk in a large pot. Boil on medium heat. Add saffron, and stir constantly.

Add sugar. Lower heat, and stir constantly. Turn off heat when condensed to half the amount.

Chill half in fridge, keep the rest in the pot.

Making the Paneer: Bring 5 cups of milk to a boil in a large pot. Once boil, add enough vinegar/lemon juice until milk curdles. Turn off stove.

Once curdled, add ice to cool and keep paneer soft.

Drain paneer and rinse in water. Place in muslin/cheese cloth, hanging for 45 mins.

Once drained, knead the paneer until it is neither grainy nor sticky. Divide into 12 pieces, and shaped into discs.

Cooking the Paneer: Bring 3 ½ cups of water and 1 cup sugar to a boil. Once boiled, add cardamom powder.

Add flattened paneer discs to pot. Cover immediately and cook on medium heat for 9 minutes.

Remove from heat, and keep covered for at least 20 minutes.

Remove paneer from pot, and squeeze syrup between a spoon and straining spoon.

Add paneer pieces to Ras, and add chopped nuts. Simmer for 2 minutes.

Combine with chilled Ras, and let chill in fridge.