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Cheese Dumplings in Cream Sauce (Ras Malai)

Make Cheese Dumplings in Cream Sauce (Ras Malai) at home with Cheese Dumplings, Whole Milk, White Vinegar, Nonfat Dry Milk, and Water. Add it to your meal plan and shop the whole list in one go.

Ingredients

• to taste
• 8 cup
• 1/4 cup
• 2 tbsp
• 4 cup
• 1/2 cup
• 1 tsp
• 3 cup
• 1/3 cup
• 1/2 tsp
• 1/2 cup

Method (preview)

1. 1

   Heat whole milk to boiling in heavy 5-quart Dutch oven over medium high heat, stirring constantly to prevent scorching

2. 2

   Stir in vinegar; remove from heat. The milk will immediately separate into curds and whey.

3. 3

   Pour curds and whey mixture into colander placed in sink.

4. 4

   Rinse with water 3 or 4 times to wash away the vinegar flavor.

5. 5

   Drain in colander 10 to 15 minutes.

6. 6

   Combine cheese curds and nonfat dry milk in medium bowl.

7. 7

   Knead in bowl 3 to 5 minutes or until a wet, soft dough forms.

8. 8

   Divide into 16 equal pieces.

9. 9

   Shape each piece tightly into ball, place in a single layer in wide- bottomed bowl or pan.

10. 10

    Heat water, 1/2 cup sugar and rose water to boiling in 3-quart saucepan over medium high heat.

11. 11

    Simmer 3 to 5 minutes to blend flavors.

12. 12

    Pour syrup over cheese dumplings.

13. 13

    Let stand 15 to 20 minutes or until dumplings fluff up and absorb some of the syrup.

14. 14

    Remove dumplings with slotted spoon; place in single layer in separate shallow bowl.

15. 15

    Discard remaining syrup.

16. 16

    Heat half and half to boiling in heavy 2-quart saucepan over medium heat, stirring constantly to prevent scorching; reduce heat.

17. 17

    Simmer uncovered 20 to 25 minutes, stirring occasionally and scraping sides of pan to release connected milk solids, until reduced to 1 1/2 cups and slightly thickened.

18. 18

    Stir in remaining ingredients. Pour cream sauce over dumplings. Refrigerate at least 2 hours to blend flavors.