Ras Malai

• 1 liter full-fat milk
• 1 tablespoon lemon juice
• 1 cup sugar
• 4 cups water
• 1 cup heavy cream
• 1 teaspoon cardamom powder
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds

Method

1. 1

   Boil the milk in a saucepan. Once it comes to a boil, reduce the heat and add lemon juice gradually while stirring to curdle the milk.

2. 2

   Once the milk has curdled, remove it from heat and strain it through a muslin cloth or fine sieve to separate the chenna (cottage cheese) from the whey.

3. 3

   Knead the chenna for about 5-7 minutes until smooth, then form small balls or discs (about the size of a golf ball).

4. 4

   In a large pot, combine water and sugar. Bring to a boil, then add the chenna balls. Cook for about 15-20 minutes until they double in size.

5. 5

   In another saucepan, combine heavy cream, cardamom powder, and a little water. Simmer for about 10 minutes to make the milk gravy.

6. 6

   Once the chenna balls are cooked, remove them from the sugar syrup and add them to the milk gravy. Let them soak for at least an hour.

7. 7

   Garnish with chopped pistachios and almonds before serving.