Ras Malai in a Jiffy (with very little fat) by celebrity chef Gurpareet Bains
Probably one of the easiest desserts you’ll ever prepare, it’s also incredibly suave in appearance and it’s actually good for you.
Goji berries contain up to 500 times more vitamin C than oranges and, paired up with saffron’s anti-ageing antioxidants, there is little more to want here.
Serve it immediately and warm if you like. If you prefer something that’s more Indian in taste, prepare and let it rest in the refrigerator for a few hours. The raisin bread will soak up much of the coconut milk sauce, eventuating in a moist, chilled pudding, very similar in taste to the classic Indian dessert, ras malai.
4 teaspoons sugar
14 fl oz light coconut milk*
4 green cardamom pods, lightly crushed
a pinch of saffron
2 tablespoons dried goji berries
4 slices of raisin/fruit bread
a handful of toasted flaked almonds and extra dried goji berries, to decorate
Place the sugar, coconut milk, cardamom pods, saffron and goji berries in a saucepan and bring to the boil. Reduce the heat and simmer rapidly, uncovered, for 8 minutes. Remove the pan from the heat, then remove the cardamom pods using a slotted spoon and discard.
Cut away the crusts from the slices of raisin bread and discard. Lightly toast the bread. Place 1 slice of the toasted raisin bread in each serving bowl and pour some of the warm coconut milk sauce over each slice, dividing it evenly.
Decorate with the flaked almonds and extra goji berries. Serve immediately, or cool and chill before serving.
*Chef’s tip: mix half full fat coconut milk with half water, to make your own light coconut milk.
One serving = 50%+ RDA Antioxidants
Antibacterial – cardamom, saffron
Antifungal – cardamom, saffron
Anti-inflammatory – cardamom, saffron