Pan Ras Malai

Method

1. Take some cottage cheese, flour and baking powder in a bowl and knead thoroughly so that there are no cracks.
2. Boil sugar with ½ cup water in a non-stick pan to make a syrup.
3. Add half the condensed milk to the cottage cheese mixture and mix well. Divide the mixture into equal portions and shape each portion into a ball. Make a dent in the middle of each ball and fill it with candied rose petals and close in the edges and shape into a flat patty. Put them into the boiling syrup. Take the pan off the heat.
4. Grind the betel leaves.
5. To make the sauce, pour milk into a non-stick pan, add remaining condensed milk, mix well and heat. Add ground betel leaves and cook, stirring, till the mixture comes to a boil.
6. Drain the ras malai from the syrup and put into this sauce.
7. Set aside to cool down to room temperature and then chill in the refrigerator.
8. Transfer them into serving bowls and serve.

Additional Tips and Tricks