Low Sodium Ras Malai
Indulge in the creamy, aromatic bliss of Low Sodium Ras Malai, a healthier twist on the traditional Indian dessert! This recipe replaces high-sodium ingredients with wholesome, low-sodium options without compromising on flavor. Soft, homemade paneer discs are carefully simmered in a luxurious saffron-infused milk sauce enriched with delicate hints of rose water and cardamom. Topped with a generous sprinkle of pistachios and almonds, this dessert offers a delightful balance of sweetness and texture. Perfect for anyone seeking a heart-healthy yet satisfying treat, this version is both easy to prepare and a showstopper on any table. Ready in just under two hours, it's an irresistible option for festive celebrations or after-dinner indulgences.
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Recipe Information
Ingredients
- 1 liter Whole Milk
- 2 tablespoons White Vinegar
- 2 cups Ice Water
- 1 can (12 oz) Low-fat Evaporated Milk
- 0.5 cup Granulated Sugar
- 0.5 teaspoon Cardamom Powder
- 1 teaspoon Rose Water
- 0.25 teaspoon Saffron Strands
- 2 tablespoons Almonds (blanched and slivered)
- 2 tablespoons Pistachios (unsalted, chopped)
Instructions
Pour the whole milk into a heavy-bottomed pan and bring it to a boil. Once it starts boiling, turn off the heat.
Stir in the white vinegar gradually and mix until the milk starts to curdle completely. Let it sit for a few minutes.
Set up a cheesecloth over a large sieve and pour the curdled milk through the cheesecloth to drain the whey.
Rinse the collected paneer with ice water to remove any vinegar flavor and cool it down.
Gather the corners of the cheesecloth and press to remove excess water, then hang it for about 30 minutes to ensure all water is drained.
Once drained, remove the paneer from the cloth and knead it on a flat surface for about 10 minutes until it becomes smooth and soft.
Divide the paneer into equal portions and shape them into small, flat discs.
In another pan, bring the evaporated milk to a boil. Add sugar, cardamom powder, rose water, and saffron strands. Stir well and simmer on low heat.
Carefully add the paneer discs into the simmering milk mixture. Cover and let them cook for about 5-7 minutes until they have expanded and absorbed some of the milk.
Remove the pan from heat and allow it to cool completely. Then refrigerate for at least 2 hours or until chilled.
Garnish with blanched almonds and chopped pistachios before serving.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 198.3 g | 72% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 186.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 14.9 mcg | 74% | |
| Calcium | 1896 mg | 146% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 2542 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
