Considered the queen of Indian sweets, it is a combination of fresh cheese balls (Rasgullas) and Rabri, both of which may be served independent of the other.
For Ras Malai the cheese balls are cooked in syrup as described,
then immersed in 1.5 litres (6 cups) milk. When cool, they are removed
from the milk and the milk used to make rabri as described in the next
recipe. However, instead of reducing it to a third of its original
volume, reduce it to half so it is not very thick. Remove from heat,
stir in sugar and a few drops of rose or kewra essence and return
cheese balls to the mixture. Cover and refrigerate. Serve sprinkled
with finely chopped pistachio nuts.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)