Ras Malai, as many of you know, is a popular Indian desert which is made of two parts, a "ball" made out of coagulated milk solids floating in a sweetened cream/milk.
I would consider myself a lover of Ras Malai but time and time again it blows my mind that 90% of restauarnts and indian sweet houses make aweful ras malai. It is trully a hard find to get good ras malai and sometimes its even worth the flight to india to satisfy cravings.
Ras malai SHOULD be very spongy and soaked up with cream/milk. This is the key differentiating factor between good and bad ras malai. Some how, most places in North America have very dense ras malai and I think it s because they make it from ricotta cheese and not from milk solids. It is so easy to make it the right way, yet very few do.
Also, the milk should not be too sweet. It should have the right amount of nuts (namely pistachio and almonds), a little bit of saffron, and the milk should be creamy. Many places just add evaporated milk but the taste of that and milk which is boiled down is VERY different.
Anyhow, I just came back from Indian Sweets and Spices on Los Feliz and they have one of the best ras malai's in town. Not perfect though. THeir ras malai is very spongy and oozes milk. However, I think they use the evaporated milk so it isnt perfect. But I must say it is better than most restaurants and shops I have been to. For $1.00, its pretty good!
Just my 2 cents...