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Ras Malai (Cream Cheese Balls)

1 Tbsp double cream
1 tsp pistachios, ground
1 tsp ground almonds
2 tsp sugar
1 c sugar
2 c water
4 c milk
1/2 c double cream
1 Tbsp rosewater
1 Tbsp pistachios, ground

Mix up Tbsp of cream with pistachios, almonds & sugar. Flatten
the cheese balls and make a depression in each. Fill with the
mixture and roll up again. Make a syrup by boiling the sugar and
water for a few minutes and gently cook the balls in it for 10
minutes. Remove and leave to soak in the milk for 3-4 hours.
Remove and drain. Now make the milk into rabri by heating and
reducing to half the quantity. Stir in the double cream. Pour
over the flattened cheese balls, sprinkle with rosewater and garnish
with pistachios. Serve chilled.

Rasgullas (Curd Balls)

4 c full-cream milk
juice of 2 lemons
1 Tbsp plain flour
1 c sugar
2 c water
1 Tbsp rosewater

Heat milk to boiling-point and add lemon juice. Leave to curdle.
When milk has curdled, pour into muslin bag or cloth and allow
excess liquid to drain off. Press the bag with a weight and leave
to drain again. Once the solid chenna (curd cheese) has been
formed, add the flour and knead to make a soft dough. Form into
small balls.


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