Ras malai and gulab jamun are two of the most loved Indian sweets, and they are served in opposite ways: one cold, the other warm.
Ras malai: serve it cold
Ras malai (also written rasmalai) are flat patties of fresh chenna soaked in milk flavoured with saffron and cardamom. Serve them straight from the fridge in a shallow bowl with plenty of the milk, with a few slivers of pistachio on top. After a heavy meal, they are a light way to finish.
Our kesar ras malai comes eight pieces to a container.
Gulab jamun: serve it warm
Gulab jamun are dumplings of chenna and khoya, fried until deep brown and soaked in rose and cardamom syrup. Warm them gently before serving: a few seconds in the microwave with a little of their syrup, or a minute in a small pan. They should be soft enough to cut with a spoon.
A warm gulab jamun next to a scoop of vanilla ice cream is a pairing worth trying.
Rasgulla and chum chum
Rasgulla are spongy balls of chenna in a light, clear syrup, usually served cool. Chum chum (also cham cham) are oval chenna sweets with cream and cardamom. The syrup sweets box has gulab jamun, rasgulla and chum chum together, and the mini medley has bite-sized gulab jamun and rasgulla.
Keeping them
Keep syrup and milk sweets covered in the fridge, sitting in their own syrup or milk so they stay soft.
Where to buy them
Order a gulab jamun box or ras malai online for pickup or delivery, or collect from our stores in Arndell Park, Kellyville, Campbellfield and Woodridge.
