RAS MALAI (FRESH CHEESE BALLS IN MILK SYRUP)
Provided by Molly O'Neill
Categories dinner, dessert
Time 3h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 8 cups of the milk in a large kettle until it just boils. Remove from the heat and stir in the lemon juice. Set aside for 5 minutes. Line a large colander with a triple layer of cheesecloth and pour the curdled milk through. Drain for 30 minutes. Lift up the cloth's edges and gently twist, wringing out as much liquid as you can.
- Turn curds out onto a smooth surface and knead for 5 minutes. Add the semolina and continue to knead until the curds are smooth and your hands feel greasy, 3 to 4 more minutes. Form the mixture into 12 balls of equal size. Set aside.
- In a saucepan, combine 2 cups of the sugar with 4 cups of water and bring to a boil. Lower the heat and simmer 5 minutes. Put the cheese balls and cardamom into the pan. Simmer uncovered until the balls swell and become spongy, about 1 hour. Remove the balls with a slotted spoon and discard the syrup and cardamom. Place the balls in another saucepan with the remaining milk and allow them to cool completely, about 15 minutes.
- Using a slotted spoon, remove the balls from the milk and set them aside. Place the saucepan with the milk over medium-high heat and bring to a boil. Lower the heat and simmer, stirring occasionally so it does not boil over. Simmer until the milk is reduced to 2 cups, about 1 hour. Remove from the heat, stir in the remaining sugar and the rose water and return the cheese balls to the milk. Cover and refrigerate. To serve, divide the balls between 4 bowls, spoon some of the milk syrup around them and sprinkle with the pistachios.
Nutrition Facts : @context http, Calories 935, UnsaturatedFat 10 grams, Carbohydrate 153 grams, Fat 27 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 14 grams, Sodium 316 milligrams, Sugar 150 grams
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