Jain-Style Ras Malai With Almonds Recipe

Fusion cuisine

Jain-Style Ras Malai with Almonds recipe

About this recipe

A delightful Jain-friendly version of the classic Ras Malai, featuring soft paneer dumplings soaked in fragrant cardamom-infused milk and garnished with almonds. Perfect for a satisfying dinner dessert.

Ingredients

  • 200 g Id Soft And Creamy Paneer
  • 180 ml Alt Co Almond Milk
  • 200 ml Coconut Milk
  • - Lemon Juice
  • 1 kg Whole Farm Grocery Sugar (Packet)
  • 50 g On1Y Whole Cardamom Green

Instructions

  1. 1. Prepare a batch of paneer by curdling milk with an acid like lemon juice, then drain and press it to remove excess whey.
  2. 2. Place the paneer on a plate and knead it thoroughly with the pads of your thumbs for 3 to 5 minutes until it forms a smooth, cohesive dough.
  3. 3. Shape the kneaded paneer into a square and cut it into 16 pieces. Roll each piece into a ball and gently flatten it into a disc shape.
  4. 4. In a large pan, bring 800 ml of water and 200 g of sugar to a boil to create a sugar syrup. Adjust the sugar to taste.
  5. 5. Add the paneer discs to the boiling sugar syrup one by one, cover the pan with a lid, and simmer over medium heat for about 15 minutes. The discs will double in size and become spongy.
  6. 6. Remove the paneer discs from the syrup and let them cool until they are comfortable to handle. Gently press each disc to remove excess syrup and set them aside on a plate.
  7. 7. In another pan, combine 600 ml of coconut milk, 2 crushed cardamom pods, and 50 g of sugar. Heat the mixture over medium heat, stirring occasionally, until it comes to a gentle boil.
  8. 8. Add the pressed paneer discs to the boiling coconut milk and let them simmer for 3 to 4 minutes, allowing them to absorb the milk. Stir occasionally to prevent the milk from burning.
  9. 9. Remove the pan from heat and let the Ras Malai cool to room temperature. Then refrigerate it for at least 2 hours to chill.
  10. 10. Serve the chilled Ras Malai by placing 3 to 5 paneer discs on a plate, drizzling with the milk sauce, and garnishing with 1 tablespoon of sliced almonds per serving.