Ras Malai (cream Cheese Balls)

Ras Malai (cream Cheese Balls)


  • 1 Tbsp double cream
  • 1 tsp pistachios, ground
  • 1 tsp ground almonds
  • 2 tsps sugar
  • 1 c sugar
  • 2 c water
  • 4 c milk
  • 1/2 c double cream
  • 1 Tbsp rosewater
  • 1 Tbsp pistachios, ground


Mix up Tbsp of cream with pistachios, almonds & sugar. Flatten the cheese balls and make a depression in each. Fill with the mixture and roll up again. Make a syrup by boiling the sugar and water for a few minutes and gently cook the balls in it for 10 minutes. Remove and leave to soak in the milk for 3-4 hours. Remove and drain. Now make the milk into rabri by heating and reducing to half the quantity. Stir in the double cream. Pour over the flattened cheese balls, sprinkle with rosewater and garnish with pistachios. Serve chilled. Rasgullas (Curd Balls) 4 c full-cream milk juice of 2 lemons 1 Tbsp plain flour 1 c sugar 2 c water 1 Tbsp rosewater Heat milk to boiling-point and add lemon juice. Leave to curdle. When milk has curdled, pour into muslin bag or cloth and allow excess liquid to drain off. Press the bag with a weight and leave to drain again. Once the solid chenna (curd cheese) has been formed, add the flour and knead to make a soft dough. Form into small balls.

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