4 hrs 15 mins
A Pakistani/Indian dessert that uses primarily only milk and sugar! It's a great way to use milk that has *just* spoiled (slightly sour-- not nasty moldy!). Works perfectly fine with fresh milk too. Cooking time includes the refrigeration time.
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- 1Pour milk into pot and squeeze 1/2 lemon into the milk. Stir, and let it come to a boil.
- 2Let it cook for about 1/2 hour on medium-low heat to allow the curds and whey to separate.
- 3Pour the contents of the pot through a very fine sieve, or a linen cloth.
- 4After 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.
- 5Mix in the flour with the curds, and make then into ball that are 1 in.- 1.5 inches in diameter.
- 6Pour 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.
- 7Once 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.
- 8Pour in more 1/2-3/4 cup of milk into the pot, and stir. Take a taste, and add more sugar if needed.
- 9Add rose essence and refrigerate for at least 2 hours, preferably overnight. Serve cool!
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Nutritional Facts for Raas Malai -- It's What to Do With Freshly Spoiled Milk!
Serving Size: 1 (264 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 210.1
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 5.5 g
- Cholesterol 34.1 mg
- Sodium 119.8 mg
- Total Carbohydrate 25.2 g
- Dietary Fiber 0.2 g
- Sugars 12.6 g
- Protein 8.1 g
The following items or measurements are not included: