Shahi Ras Malai

North Indians call this super sweet from Bengal as Ras Malai but why do I call this 'Shahi Ras Malai'?

Because, we've enriched the Rabdi(creamy milk) with almond paste and cashewnut paste in which Rasgullas are soaked to make this delicious sweet dessert. Ras Malai is favourite with those with a sweet tooth and nobody refuses it, when you offer it as a dessert.

Making Rasgullas at home is not so difficult, but we prefer to buy them from Haldiram's or KC Das which are consistent always in texture and taste. We had tinned Rasgullas from Haldiram's and we were expecting guests for early breakfast last Thursday. Meena said she'll make Ras Malai. Then when I tasted it along with our guests, the rabdi tasted too rich like basundi. I asked her the reason and she said she added almond paste and cashew paste to make it rich. This is truly delicious and rich!

Ingredients:
Rasgullas - 10
Toned Milk - 500Ml
Condensed milk(Optional) - 2 Tbsp
Sugar - 50Gms(or according to taste)
Cashew Paste - 2 Tsp
Almond paste - 2 Tsp
Blanched chopped Almonds - A handful
Cardamom seeds - 1 pod peeled and crushed.
Saffron  - A pinch mixed in 20Ml warm milk

Method:
Heat a thick bottom nonstick pan. pour the milk and sugar.
Keep stirring on slow heat till milk gets thick, taking care not to burn the forming malai.
Add Optional condensed milk, cashew and almond paste and mix.
When the milk reduces to almost 2/3 and shows richness of malai(cream lumps) switch off the flame.
Drop the rasgullas and cover with the rabdi.
If the rabdi is too thick, dilute with some hot milk.
Garnish with saffron soaked in milk and chopped nuts.
Allow to cool down to room temperature.
Chill in the fridge for 2-3 hours and serve.