Semolina Ras Malai Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine semolina, ghee, and milk to make a soft dough.
• STEP 2.Divide the dough into small balls and flatten them slightly.
• STEP 3.In a saucepan, bring milk to a boil and add sugar, cardamom, and saffron.
• STEP 4.Gently drop the semolina balls into the boiling milk and cook for 15-20 minutes.
• STEP 5.Remove the cooked balls from the milk and let them cool.
• STEP 6.In a separate saucepan, prepare a sugar syrup by boiling water and sugar.
• STEP 7.Add the cooked semolina balls to the sugar syrup and let them soak for 1-2 hours.
• STEP 8.Garnish with chopped nuts and serve chilled.

Cooking Tips

• Make sure to cook the semolina balls on low heat to ensure they cook evenly and become soft.
• You can add a few drops of rose water or kewra essence to the sugar syrup for added flavor.
• For a richer taste, you can substitute some of the milk with condensed milk.

Storage and Serving

• Semolina Ras Malai can be stored in the refrigerator for up to 2-3 days.
• Serve chilled for the best taste and texture.
• Garnish with additional saffron strands and pistachios before serving for an extra touch of elegance.