Ras Malai

Ras Malai is a bengali dish and its a slightly different from rasagullas.Rasa malais are milk soaked  rasagullas.I came to  know this recipe from my friend saras and referred it from "Manjula's Kitchen" .It was a hit and went well for my party.We can use half & half milk,but I prefer to use whole milk ,boiled in low flame.This gives the sweet a strong flavour.

Ingredients:
1.Rasagullas                     -                 8
2.Milk                               -                 4 cups
3.Sugar                              -                 1 cup
4.Pistas                              -                 1 tsp

Method:
* Check my post for preparing rasagullas.
* The only alteration is ,we have to shape it as vadai or cutlet ,instead of balls.
*  Boil milk in a pan in medium flame.
* Milk shud reduce to 2 cups and also we can see 'malay' or paaladai started forming.
* Mix the milk continously as it shud not get burned.
* It will take minimum of half an hour , for the milk to condense.
* This slow boiling ,helps the milk to get its texture and taste.
* Now add sugar and mix well.chk the sweetness as rasgulla has its own sweetness,bcoz of the syrup.
* Take the rasgullas and gently press them to squeeze out excess sugar syrup.
*  Genlty drop them into the thickened milk and let it boil for 4 mins.
* This helps the rasgullas to absorb milk quickly.
* Turn off the heat and garnish them with chopped pistas and cardamom pwdr.
* Serve them after refregerating.

Sending this dish to Aipi and Priya's Bookmarked Recipes

Linking this to torontview's Food Palette series White



For more sweet varieties go here
Note:
When u keep rasamalai in the fridge, it will further absorb moisture.U can also add some milk to bring it to ur preferred consistancy.