Soy-Free Ras Malai
Indulge in the decadence of Soy-Free Ras Malai, a reimagined take on the classic Indian dessert, crafted without soy-based ingredients for a truly authentic experience. This delightful recipe features homemade curds created from whole milk and lemon juice, which are lovingly transformed into soft, spongy discs soaked in aromatic sugar syrup. The smooth discs are then immersed in a luscious saffron-infused milk, enriched with the delicate flavors of cardamom and a splash of fragrant rose water. Topped with a scattering of slivered almonds and pistachios, this gluten-free dessert is perfect for any occasion. With simple steps and wholesome ingredients, this recipe allows you to enjoy all the creamy richness of Ras Malai, minus the soy.
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Recipe Information
Ingredients
- 1 liter Whole milk
- 2 tablespoons Lemon juice
- 3 cups Water
- 1.5 cups Sugar
- 4 whole Cardamom pods
- 2 cups Full-fat milk
- 0.25 teaspoon Saffron strands
- 2 tablespoons Blanched almonds
- 2 tablespoons Pistachios
- 1 teaspoon Rose water
Instructions
In a large pot, bring the whole milk to a gentle boil. Stir occasionally to prevent scorching.
Once the milk starts boiling, lower the heat and add lemon juice gradually while stirring. The milk will curdle and separate into curds and whey.
Turn off the heat and allow the mixture to sit for 5 minutes. Carefully strain the curds through a muslin cloth or fine sieve, discarding the liquid whey.
Rinse the curds under cold water to remove any residual lemon flavor. Squeeze out excess water gently and tie the cloth with the curds over a sink for 30 minutes to drain further.
To prepare the sugar syrup, combine 3 cups of water with 1 cup of sugar and 2 cardamom pods in a large deep pan. Bring to a boil and then let it simmer.
Knead the drained curds gently until smooth and free of lumps. Divide the curd mixture into small, smooth balls and gently flatten them to form discs.
Carefully place the discs into the simmering sugar syrup. Cover and cook for 15 minutes on low heat, allowing them to swell and become spongy. Turn off the heat and let them cool in the syrup.
In another pot, bring 2 cups of full-fat milk to a boil. Add the remaining sugar, saffron strands, and cardamom pods. Simmer on low heat for about 10 minutes, stirring occasionally, until it reduces slightly.
Once reduced, let the milk mixture cool. Add the cooled syrup-soaked discs to this mixture, ensuring they are completely submerged.
Chill the Ras Malai for at least 4 hours or until ready to serve.
Before serving, garnish with slivered almonds and pistachios. Add a few drops of rose water for an aromatic touch. Serve chilled.
Nutrition Facts
Calories |
3831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 436.4 g | 159% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 384.5 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 16.7 mcg | 84% | |
| Calcium | 2687 mg | 207% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4493 mg | 96% | |
*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.
