Ras Malai is a famous traditional dessert from the Indo Pak region. It is often enjoyed at weddings and other festive occasions making it quite the royal treat. Soft, creamy, pillowy dumplings immersed in sweet milk infused with cardamom and saffron topped with pistachios or almonds or both.
Growing up, this really was a special treat. Like most Asian desserts it requires a long and careful process to make but believe me it’s worth the effort. Family get togethers always called for a big bowl of Ras Malai and by the end the serving bowl would certainly be empty, it always went down well! Although, now readily available from Asian sweet shops and supermarkets it never tops mum’s recipe of homemade Ras Malai.
One helping of this luscious dessert is never enough and you can’t help but go back for seconds, just like my Ras Malai inspired cake! It’s soft, decadent, full of flavour, encased with a cardamom cream topped with pistachios and edible rose petals making it a truly delectable delight!
Allergens: Cereals Containing Gluten / Eggs / Milk / Nuts / Soya