Raas Malai
Lemon come together in this Pakistani dessert, perfumed with cardamom and simmered on the stove.
4 hr 15 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 240 min · 255 min total
- medium
- 1
Pour milk into pot and squeeze 1/2 lemon into the milk. Stir, and let it come to a boil. Let it cook for about 1/2 hour on medium-low heat to allow the curds and whey to separate.
- 2
Pour the contents of the pot through a very fine sieve, or a linen cloth. After squeezing out excess liquid, the curds should have the consistency of slightly curmbly play-doh. If they are softer than that, it may help to refrigerate the "curd-dough" for a few hours.
- 3
Mix in the flour with the curds, and make then into ball that are 1 in.- 1.5 inches in diameter.
- 4
Pour 1/4 cup water, 1/4 cup milk, cracked cardomoms and mix in 4 tablespoons sugar in the pot and keep it on low heat.
- 5
Once the sugar has dissolved, carefully place your curd balls in the the sugar liquid, and let them absorb the mixture for about 15 minutes. The pot's lid should be slightly ajar.
- 6
Pour in more 1/2-3/4 cup of milk into the pot, and stir. Take a taste, and add more sugar if needed.
- 7
Add rose and refrigerate for at least 2 hours, preferably overnight. Serve cool!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
