Name: Rose ~Ras Malai~ Recipe With Soft Chenna And Creamy Rose Rabri
Total time: 100 min
Yield: 1
Cuisine: Indian
Ingredients: 500 ml Full-fat milk (For The Chenna); 1 tablespoon White vinegar or lemon juice; 4-5 Ice cubes; 1/3 cup Sugar (For The Sugar Syrup); 1 1/2 cups Water; 400 ml Full-fat milk (For The Rabri); 2 tablespoons Sugar; 1/4 teaspoon Rose essence; a few drops Pink food colour (optional); 1/4 teaspoon Cardamom powder (optional); 1 tablespoon Pistachios (chopped) To Assemble; 1 tablespoon Dried rose petals (optional)

Question 1

1. What is Rose Ras Malai?

Accepted Answer

This is a Bengali dessert consisting of soft chenna patties cooked in sugar syrup and soaked in thick milk with rose essence/Rooh Afza flavouring. It is to be eaten cold, normally with pistachios.

Question 2

2. Why do my ras malai patties turn out to be hard?

Accepted Answer

Usually, hard patties are the result of insufficient kneading of chenna, excess dryness of the chenna or excess cooking in the sugar syrup. Knead the dough thoroughly and cook only till the size of the patties doubles up.

Question 3

3. How do I prevent breaking of the patties in the syrup?

Accepted Answer

Make sure your patties are well-formed with no cracks at all. Excess whey should not be left in the chenna while making and the vinegar quantity should be moderate. Simmer the syrup rather than boiling.

Question 4

4. Which type of milk should I use to make this ras malai?

Accepted Answer

For both the chenna and rabri, full-fat milk is recommended. Low-fat milk will give you a dry chenna and watery rabri, which will not coat the chenna properly.

Ras Malai

Rose Ras Malai Recipe With Soft Chenna And Creamy Rose Rabri

Ingredients

Rose
Ras Malai
Recipe With Soft Chenna And Creamy Rose Rabri