Name: Indian Cream Cheese Balls in Double Cream (Ras Malai)
Cuisine: India
Ingredients: 5 to 6 drops kewra essence or; 960 mils buffalo’s milk + 4 tablespoonfuls malai or; 4 ozs (115 g) sugar; 1 teaspoonful shredded pistachio nuts; 1 teaspoonful grated pistachio nuts; 1 teaspoonful grated almonds; 1 dessertspoonful fine sugar; 1 dessertspoonful thick malai ((double) cream); 2 pt.Jersey milk + 4 tablespoonfuls (double) cream or; 3 to 4 drops almond essence; ⅔ pt (360 mils) water; 12 ozs (340 g) sugar; 1½ pt (900 mils) Jersey or cow’s milk (buffalo’s milk does not give equally good results); ¼ teaspoonful tartaric acid mixed in a or cup of hot water; 1 teaspoonful cornflour or flour (maida); A small pinch of bicarbonate of soda; 1 pint Jersey milk + ¼ pt (double) cream or 480 mils buffalo’s milk + 120 mils malai; 1 teaspoonful shredded almonds

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This can truly be said to be the choicest of the Indian dishes. It is very delicious and is a treat for every tongue and every age. The ras malai are flat cakes made of chenna and soaked in rabri and are extremely soft, granular and sweet. The rabri, which is a mixture of thickened fresh milk and double cream, is a pudding by itself and is often served in the rural Punjab as such. The chenna balls when immersed in rabri, though retaining their individual entity, appear to form a homogeneous