Ras Malai
Ingredients:
For Dumplings:
Milk 16 oz
Refined flour (maida) 1 tsp
Lemon juice 2 tbsp.
Sugar 1 cup
Water 1 cup
Cardamom powder 1/2 tsp
For Cream Sauce:
Milk 24 oz
Sugar 5 tbsp
Slivered almonds and pistachios

Directions:
Make the dumplings:
Boil 16 oz milk and remove from flame
Add lemon juice and stir slowly until white curd forms on the milk surface and separates from whey
Using a soft, porous cloth, strain the milk - the curd will stay in the cloth
Wash curd well under cold running water and twist the cloth that was used for straining to squeeze out any water
Knead the curd to make a smooth dough
Add maida (refined flour) and knead again
Make small balls of equal size (6-7) of the dough and set aside
Next, mix sugar and water in a saucepan and bring it to a boil.
Add dumplings to the syrup and cook for 15 minutes with lid partially covered. The dumplings will puff up.
Turn off the flame and set aside to cool down
In a heavy base saucepan, bring milk to a boil and then reduce the heat to medium.
Cook milk until it becomes thick and creamy (almost half of the amount with which you started). Stir occasionally to prevent its sticking to the bottom of the pan.
Add 5 tbsp of sugar and cardamom powder; cook for another 5 minutes and turn off the flame.
Let the milk sauce cool. On cooling, add the cheese dumplings, squeezing out any sugar syrup before adding them to the sauce
Garnish with slivered almonds and pistachios and serve
Serves 4 people