Curd Balls in Pistachio Cream Sauce – Ras Malai

Ras Malai has a very refined taste, and yet this dessert is prepared from the simplest ingredients – milk and sugar. The Bengalis and the Punjabis fight for the honor of having invented this delicacy. Be that as it may, these curd balls are the most elegant dessert of Indian cuisine.

Milk is used in two forms: curd (chenna) and thickened milk (rabadi). The curd is formed into balls and gently simmered in syrup. Then the curd balls are sprinkled with pistachios and almond kernels. Ras Malai tastes best when well chilled.

Let’s go !

The cream sauce: bring the milk to the boil in a shallow saucepan. Turn down the heat to medium. Boil milk in 1 and a quarter hours to 3/8 quart. Stir occasionally to prevent milk from settling to the bottom and forming a skin. (The skin prevents steam from escaping and slows the boiling down). Cool the thickened milk briefly. If you want it even smoother, you can process it briefly in a food processor. Pour into a small shot] Form, cover and refrigerate until ready to use. Chilling will make rabadi even thicker.

The curd balls:

1. bring milk to a boil in a heavy saucepan, then reduce heat and add 3 tbsp. juice of one lemon. Stir gently until curds form and whey separates. If curd does not precipitate, add a little more juice of one lemon.

2. D

Related Recipes:

Curd Balls in OilFor the curd cheese balls in oil, whisk the curd cheese until smooth, season with a little salt and then form... Fiery Potato Stew with Semolina BallsPeel and coarsely dice the potatoes, shallots, garlic and carrots, heat the oil in a pot and slowly sauté the... Curd Dumpling Apricot CasseroleCurd dumplings: Beat butter and sugar until creamy. Add egg and yolk gradually and beat flat-in case that... Cream of Herbs Soup with Carrot BallsFor the carrot balls, first squeeze the carrots vigorously and store them on a sheet of kitchen roll. Heat the... Pancakes with Lemon Curd CreamFor the pancakes with lemon curd cream, first mix the egg with the milk. Stir in the salt and the sifted... Pike Perch with a Ginger and Lemon SauceFor the sauce: Roast chili pepper briefly in oven – until skin blisters. Peel, seed and finely dice. Set... Curd Cheese PancakeFor the curd pancake, first prepare the pancake dough. For the pancake dough, mix the milk, sugar, eggs and... Jerusalem Artichoke Pancakes with Apple Curd CreamFor the Jerusalem artichoke pancakes with apple curd cream, peel the Jerusalem artichoke tuber, grate coarsely... Poppy Seed Dumplings with Apricot SaucePut the strained curd cheese in a dish and squeeze out all the liquid. Prepare the curd cheese with the... Cherry Pistachio Mousse CakePreheat the oven to 150 °C. For the sponge cake, beat the eggs and sugar until foamy, then gently fold in the...