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Ras Malai

PREPARATION AND COOKING TIME:
YIELD:

The Sauce:

  • Prepare 1 1/2 cups kheer;
  • Boil for 4 minutes with:
    • 1 cup heavy cream;
    • 1/4 cup sugar;
    • 1 tsp cardamom - crushed;
  • Set aside.

Stuffing:

  • Combine 1 1/2 tbsp milk with:
    • 2 tbsp mixed nuts - minced;
    • 1 tbsp raisins - minced;
    • 1 1/2 tbs honey;
    • saffron.

Rasgoolas:

  • Prepare 10 oz moderately dry chenna from 1/2 gal milk;
  • Bray the fresh chenna for 5 minutes until perfectly smooth;
  • Boil 6 cups of water with 2 cups of sugar;
  • Roll brayed chenna into walnut sized balls;
  • Make a small depression in the center of each ball and fill with stuffing and re-roll;
  • Place in rapidly boiling syrup covered for 15 mins;
  • Place balls carefull in the sauce;
  • Refrigerate.

Garnish with one or more of the following:

  • Slivered raw pistachio nuts;
  • Slivered blanched almonds;
  • Rose water;
  • Kewra water.

See also Rasgoolas


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