Ras Malai
Ingredients
5 cups milk -for Malai(rasgullas)
5 cups milk -Ras(sweet milk)
3 tbs vinegar.
14 oz can condensed milk.
dry nuts coarsely ground.
1/2 tsp Cardamom powder.
1 n 1/2 cups sugar.
6 cups water.
1 muslin cloth.
Procedure
Ras
In one heavy bottom pot add 5 cups milk and 1 can of condensed milk and turn on the heat with continuous stirring.(whole milk)
Boil the milk for 7-10 minutes, add the ground nuts ,cardamom powder and switch off the gas.
I prefer Ras Malai a little less sweet, if you like it sweeter add 2 tbs sugar to it.
let it cool down.
Malai
Add 5 cups of milk in in another pot and turn on the heat.(whole milk)
When the milk comes to a rolling boil add vinegar and switch of the gas.
Keep stirring till the milk curdles.
Sieve the curdled milk with the muslin cloth.
Squeeze gently.
Keep some weight on and let it stand for 15 mins.
Meanwhile mix the water and sugar and bring it to a rolling boil.
After 15 mins take out the cheena and rub it with your palm gently.(dont apply too much pressure)
keep kneading till it forms a smooth ball(no cracks).
Make all the balls and put them in the sugar syrup.(I prefer to keep the size small....)
Cook them uncovered for 5 minutes.
Then cover it and cook fro another 5 minutes.
You will see the gullas double in size.
Again cook it uncovered for 5 minutes switch off the burner.
let it sit uncovered till it cools down.
Now squeeze the sugar syrup out of the balls and add the balls to the milk(normal temperature).
Keep it in the fridge for atleast 6-8 hrs so that the balls soak up milk.
Serve cold.
