HOMEMADE SOFT RAS MALAI

Achieve premium quality soft Ras Malai at home. Soft and spongy paneer patties are immersed in delicately flavoured milk cream. Ras Malai is the flagship Indian mithai that is loved and savoured all around the world during special occasions and festivals.

White ras malai served in a metal bowl with a spoon on black chopping board next to pistachio and almond bowl.



 


EASY TO FOLLOW RAS MALAI RECIPE


Have you ever been at a function or party, taken a bite of Ras Malai and wished that you could recreate that exact same texture and flavour at home? Well, this recipe will help you to do that!

Ras Malai is an Indian sweet or mithai that originates from Bengal. In Bengali, it is known as rossomalai. It has a close resemblance to rasgulla which are also a Bengali sweet made from homemade paneer. 

Ras Malai's unique selling point is the super soft and spongy paneer patties or balls that are also known as chhena. Homademade paneer is kneaded and shaped into thick disks, then cooked in a light sugar syrup. As they cook, they magically expand in size and become spongy. 

The ideal texture of these balls should be super soft but also hold their shape without crumbling as they are dunked and left to infuse the aromatic milk cream. 

The milk cream is made by gently heating and reducing full cream milk, sweetening and adding aromatic Indian spices. We like to add a special ingredient to our milk cream, like many of our other Indian sweets, for extra creaminess. Secret ingredient in the recipe below!


RAS MALAI REMINISCING 

Growing up, My Mum would make Ras Malai either at birthdays or Diwali! It was one of those sweets that's reserved for special occasions only. Waiting for it all year round made it an extra special treat. I'd remember eating ras malai out and even then, it never compares to the freshness and deliciousness of homemade. 

Over the years, my Mum's Ras Malai recipe has been the same, no changes or variations to the flavouring but purely white Ras Malai.

A few years back, we made Eggless Ras Malai Cake for a birthday.

I was a bit young at the time, but my parents, like most British Asians, were hooked on Goodness Gracious Me, a BBC TV Series that was broadcast in the late 90's. 

There was a sketch called The Bhangra Muffins. Sanjeev Bhaskar and Kulvinder Ghir played two teenage boys who referred to girls as "ras malaaaaiii" How charming...

Thank goodness for catch up tv that I can now enjoy this comedy gold!

In December 2008, the Oxford English Dictionary was updated to include Ras Malai and therefore cementing it in the English language too. 


WHITE RAS MALAI

Ras Malai can either be white or creamy/yellow. White ras malai does not have saffron or kesar whereas the yellow version does. 

We prefer to prepare our Ras Malai without saffron. This way, the milk cream and the balls stay white and the flavour of the other spices comes through rather than the saffron. We add white sugar, nuts and cardamom powder to our Ras Malai only. 

Sometimes, ras malai is made with egg (to bind the chhena) however, our Ras Malai is without egg.  The milk cream is without condensed milk either. There is also no milk powder in this recipe. 


THIS RAS MALAI IS : 

✅A showstopper Indian milk-based dessert

✅Ras Malai is gluten-free! Be sure to check on the packet that your cornstarch/cornflour is not contaminated at the manufacturing process

✅ Eggless ras malai recipe

✅Made without condensed milk 


We love Milk-Based Indian Desserts and often make Lachha RabdiDudhi BasundiSeviyan KheerShrikhand with Cream


INGREDIENTS FOR PERFECT RAS MALAI

To prepare this homemade, truly addictive and royal ras malai you will require a handful of ingredients. I know, you can't believe that this recipe has such a short list of ingredients!

To make the Chhena/paneer

● Full fat milk - in the UK, we get 3.7% cow's milk which is sufficient to get perfect moist chhena. 

● Distilled vinegar - the vinegar is required to split the milk. You can use either lemon juice or vinegar here, they both have the same desired effect

● Cornflour - cornflour or cornstarch is required when preparing the dough to help keep the shape of the balls. 

● White sugar - required to make the sugar syrup that the paneer balls will be cooked in. White refined sugar ensures that the balls stay white and do not loose their colour. 

● Whole green cardamom pods - you will need only a few whole cardamoms to flavour the sugar syrup 

Do not use a shop-bought paneer for this recipe. The chhena must be made fresh at home.


To make the Milk Cream 

Essentially, what we are making here is a Basundi which is what the balls are placed in.  We want a smooth milk that has not formed any malai (or milk skin) on the surface. 

● Full fat milk - we have used full fat 3.7% cows milk

● White sugar - use refined white sugar as the sweetener for the cream

● Slivered nuts - we have used chopped pistachios (we buy ready chopped pistachios that are extra green for colour) and chopped almonds

● Ground green cardamom - we use shop-bought fine cardamom powder

● Double or Heavy cream - this is the secret ingredient! Double cream adds an extra layer of creaminess which is so delicious. Adding double cream means that you do not have to boil the milk for a long time to achieve the same thickness when reducing the milk. 


SPECIAL EQUIPMENT YOU NEED FOR HOMEMADE RAS MALAI 

To make juicy ras malai you will need these kitchen tools, utensils and appliances needed. 

◉ Heavy bottomed pan - you need a heavy-bottomed, non-stick pan to heat the milk without it sticking

◉ Muslin cloth - a muslin cloth is needed to separate the solids from the whey when making our homemade paneer. 

◉ Colander - to strain the paneer from the whey

◉ A large flat pan - the pan where we cook the chhena in sugar syrup needs to be flat so that the balls are not crowding on top of each other. A wider base means that the chhena have plenty of room to expand sideways

◉ Measuring cups, jugs and spoons

◉ An extra pair of hands - ras malai is fun to make together and an extra pair of hands to help with the stirring never hurts!! 😅


HOW TO MAKE HOMEMADE RAS MALAI WITH TIPS

Get the exact measurements and complete ingredients list in metric and imperial from the recipe card below.

Making perfect Ras Malai is so rewarding! It requires some thought, patience and time but the results are completely worth the effort! Follow these handy hints and tips to make Ras Malai easily at home and impress your family and friends!

How to prepare the balls/chhena

There are a few steps required to make the balls. 

  1. Firstly, we have to make a homemade paneer
  2. This paneer is then kneaded to form a smooth dough and shaped into balls
  3. These balls are then cooked in a thin sugar syrup until they double in size and become spongy

step by step images of how to prepare paneer balls in collage from boiling milk to making paneer balls


Ensure your heavy bottomed pan is perfectly clean and free from other smells. Rinse the inside in cold water before adding the milk. I have found that this step prevents milk from sticking to the pan and burning. 

Continuously stir the milk as it comes to a boil.

Once it reaches a rolling boil, add a few drops of either lemon juice or distilled vinegar. Wait to see if the milk has split. If not, add more drops. 

Switch off the heat immediately after the milk has split

Place a muslin cloth over a colander that is sitting in a large bowl. 

Pour the solids and whey into the colander. The muslin cloth will catch the solids and the whey will be collected in the bowl below. 

Wash the solids or chhena well under cold water to remove the smell and taste of the vinegar/lemon juice

Squeeze as much liquid from the muslin cloth as possible before tying the cloth tightly over the chhena. Use a heavy weight to push out more liquid. 

Do this for around 20-30 minutes. We do not want to completely dry out the mixture but retain a little of the moisture. If the mixture is too dry then the chhena will end up chewy and will not come together as a mass. 

(during this step, begin preparing the sugar syrup)

Chenna in a plate, adding corn flour, kneaded dough, paneer balls in a plate

The next step is to knead the paneer. Add a spoon of cornflour to the paneer before kneading.

Use the heel of your palm and knead for approximately 10 minutes to make the dough smooth and grain-free. 

Use a spoon or mould to accurately measure out the same amount of paneer to form equal balls. 

Shape the balls into thick disks. 

Prepare thin sugar syrup in a large flat bottomed pan.   

Place the balls into the boiling sugar syrup and cover the pan. This is an important step as we want the balls to steam in the sugar syrup. Keep the heat/flame on high. 

If you feel that the syrup is becoming thick, add more water to the syrup. Thick sugar syrup will make the balls hard. 

The balls will swell and increase in size. 

Do this step for approximately 10-12 minutes once you've covered the pan. Once the balls have cooked, keep them in the syrup for a further 15 - 20 minutes. 

Do not overhandle the balls because they will break.

The balls are now ready to be placed in the milk cream once gentle pressure has been applied to squeeze out some of the sugar syrup.

You have now basically made Rasgullas!



HOW TO KNOW IF YOU'VE KNEADED THE PANEER ENOUGH 

We've mentioned that over kneading the dough will cause the chhena to become hard and chewy - so how do we know when to stop kneading? 

You will notice that the dough starts to become shiny and if you feel it between your fingers, it will not be grainy but smooth. One way to test is to take a lump of dough and form a round ball. If the ball has many cracks and does not smooth evenly then it still needs some kneading. 


WHY ARE MY RAS MALAI BALLS HARD? 

There are many different reasons why the balls may be hard or chewy. There are different points during the cooking process that can cause this to happen. 

Firstly, do not completely dry out the chhena when removing the moisture. Retain a little so that the dough can easily be rolled into balls without many cracks. 

Do not store chenna in the refrigerator, make balls from the fresh chenna. 

Ensure you knead the paneer thoroughly so that it is grain-free however do not over-knead (see tip below). Over kneading can also cause the balls to become hard. 

Make sure you add balls in hot and boiling sugar syrup. Do not let go temperature of the sugar syrup low at any point. 

Add one ball at a time to maintain the temperature of the syrup. 

The sugar syrup should have a thin consistency - a ratio of 1:4 sugar to water. During cooking, if the sugar syrup thickens, add more water to keep it thin

Do not overcrowd the pan when cooking the balls in the sugar syrup

 


WHY DO MY RAS MALAI BALLS BREAK? 

The chhena balls can break due to a few reasons. If the chhena mixture was too dry, it will be crumbly and not form perfect balls. These balls can disintegrate when cooked in sugar syrup.

However, if the mixture is too soft, it will again not form balls that can disintegrate in the sugar syrup.


WHAT TO DO IF THE BALLS ARE TOO HARD AND CHEWY 

If you do find yourself which Ras Malai that has become too hard, there are a few things you can do. 

Take a thin toothpick and piece small holes into the balls. This will allow the milk to soak through more effectively and can soften the balls after a few hours. 


How to prepare the milk cream for Ras Malai

Making perfect chhena seems to be everyone's focus with ras malai but making sure that the milk cream is perfect too is just as important. 

We want a generous amount of milk cream for Ras Malai as the balls will continue to soak up the milk. A common mistake is making the milk cream too thick. The balls will not absorb the milk over time and this will make them become hard. 

No malai should form over the milk. We are not trying to make a thick laccha rabri here. Essentially, what we are making is a plain smooth basundi. 



Firstly, rinse a heavy-bottomed pan with water and then pour in the milk.

Heat the milk gently over a medium flame whilst continuously stirring. When stirring, ensure you keep stirring and scraping the bottom and sides of the pan.

The milk will eventually begin to reduce and thicken

At this point, add your slivered nuts and ground cardamom.

Add your sugar and continue cooking. The sugar will release moisture and temporarily thin out the milk but it will thicken. 

Add cream and cook a little further. 

Once you have achieved the correct consistency (see below), keep stirring the milk every so often as it cools. 

You can add the balls, or Rasgullas once the milk has reached room temperature. 



HOW TO PREVENT MALAI OR SKIM FROM FORMING OVER THE MILK 

Continually stirring the milk whilst it is boiling is important to prevent malai forming.

Even once you have made the milk, keep stirring every so often so the film doesn't form whilst it is slowly cooling down.


WHAT IS THE CORRECT CONSISTENCY OF THE MILK CREAM?

For Ras Malai, we do not want a thick milk cream. This is because we want the chhena balls to soak and sponge up the lovely milky goodness and flavours. 

The consistency of the Basundi should reflect that of half and half milk or it should be thinner than English single cream. 

CAN I COOK PANEER BALLS/TIKKIS IN A PRESSURE COOKER/INSTANT POT?

Yes!! 

My mum used to cook rasgulla or paneer balls of ras malai in a regular pressure cooker. 

In a pressure cooker bring water and sugar to boil. When sugar syrup starts to boil add paneer balls into it.

Close the lid and cook till 2 whistles. ( it will take less than 10 minutes ).

Let the pressure cooker cool naturally. 


Instant Pot Ras Malai 

Set the instant pot on sautê mode.
Add sugar and water to the inner pot of the instant pot.
Bring it to boil, add paneer patties into boiling syrup.
Cancel the sauté mode, close the lid. 
Cook balls on low pressure for 15 minutes while the vent is in the SEALING position.
You can steam them for 15 minutes with the vent on RELEASE position, both methods works fine. 
Once done, alt the pressure release naturally. 


HOW TO SERVE RAS MALAI? 

Ras Malai is often served during special occasions and festivals. 

Due to its demanding method of cooking and its show-stopper finish, Ras Malai isn't one of those sweets that is made "just because". It is mostly always for a celebration of some sort. 

I love Ras Malai at the end of a delicious meal of Paneer MakhanwalaInstant Pot Dum AlooGarlic and Coriander Naan and Takeaway style Pilau Rice

This brings us onto another question - Should Ras Malai be eaten hot or cold? 

Once the Ras Malai is prepared, it is placed in the fridge for a few hours ideally to help all of the flavours infuse and settle. The chhena will further swell as they soak up the milk. 

Ras Malai is best eaten chilled as it is. 



STORING RAS MALAI 

Ras Malai can easily and safely be stored in the fridge. 

Make sure the Ras Malai is stored flat without any of the balls piled on top of each other.

Use clingfilm liberally to keep any odours of the fridge out!

Ras Malai is not suitable for freezing. 

Ras Malai should be eaten in the first 3-4 days. 


IF YOU LIKE THIS RECIPE 

...you might also like our other Indian sweets recipes:

1. No added sugar badam katli

2. Mohanthal Kandoi style

3. Best coconut ladoo

4. Pistachio chocolate barfi

5. Makhandi halwa

6. Sugar free mawa peda 

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ras malai, homemade ras malai, white ras malai,paneer sweets, diwali recipes, mithai, gluten-free desserts, Indian sweets,
Desserts
Indian
Yield: 10-12 big PIECES
Author: Hayley Dhanecha
RAS MALAI

RAS MALAI

Rasmalai is a popular milk-based Indian dessert that hails from the eastern parts of India, West Bengal. Soft, juicy, and delicious Rasmalai prepared with paneer and milk cream.
Prep time: 15 MinCook time: 2 HourInactive time: 2 H & 30 MTotal time: 4 H & 45 M

Ingredients

FOR CHENNA-PANEER TIKKI
  • 12 cup - whole milk (3 litre)
  • 3 tablespoon vinegar or lemon juice
  • 1 tablespoon cornflour/starch
  • 1 1/2 cup sugar (300g)
  • 6 cup tap water (1.5 litre)
FOR RAS/MILK CREAM
  • 12 cup whole milk (3 litre)
  • 500ml double/heavy cream (2cup)
  • 1 1/4 cup sugar (250g)
  • 1/2 tsp. cardamom powder
  • 3-4 tbsp. almond and pistachio slivers
Garnish
  • Silver varq
  • Slivered nuts
  • Dried flower petals 

Instructions

MILK CREAM
  1. Firstly, rinse a heavy-bottomed pan with tap water and then pour in the milk.
  2. Heat the milk gently over a medium flame whilst continuously stirring. When stirring, ensure you keep stirring and scraping the bottom and sides of the pan.
  3. The milk will eventually begin to reduce and thicken.
  4. At this point, add your slivered nuts and ground cardamom.
  5. Add your sugar and continue cooking. The sugar will release moisture and temporarily thin out the milk but it will thicken.
  6. Add double/heavy cream and cook further 2-3 minutes. 
  7. Once you have achieved the correct consistency, keep stirring the milk every so often as it cools.
  8. Cover the pan and leave it aside. 
CHENNA/PANEER TIKKI/BALLS
  1. Heat milk in a pan.
  2. Continuously stir the milk as it comes to a boil.
  3. Once it reaches a rolling boil, add a few drops of either lemon juice or distilled vinegar. Wait to see if the milk has split. If not, add more drops.
  4. Switch off the heat immediately after the milk has split
  5. Place a muslin cloth over a colander that is sitting in a large bowl.
  6. Pour the solids and whey into the colander. The muslin cloth will catch the solids and the whey will be collected in the bowl below.
  7. Wash the solids or chhena well under cold water to remove the smell and taste of the vinegar/lemon juice
  8. Squeeze as much liquid from the muslin cloth as possible before tying the cloth tightly over the chhena. Use a heavyweight to push out more liquid.
  9. Do this for around 20-30 minutes. We do not want to completely dry out the mixture but retain a little of the moisture. If the mixture is too dry then the chhena will end up chewy and will not come together as a mass.
  10. The next step is to knead the paneer. Add a spoon of cornflour to the paneer before kneading.
  11. Use the heel of your palm and knead for approximately 10 minutes to make the dough smooth and grain-free.
  12. Use a spoon or mould to accurately measure out the same amount of paneer to form equal balls.
  13. Shape the balls into thick disks.
SUGAR SYRUP FOR PANEER TIKKIS
  1. Mix water and sugar in a wide and flat bottom pan.
  2. Bring it to a boil, add one by one paneer tikkis into the sugar syrup.
  3. Cover it with the lid and cook tikkis 10-12 minutes.
  4. Once the balls have cooked, keep them in the syrup for a further 15 - 20 minutes.
ASSEMBLE RAS MALAI
  1. Pour milk cream into a flat tray with little height, such as a roasting tray. 
  2. Gently squeeze out extra sugar syrup from the paneer tikkas using a perforated spoon and spatula.
  3. Place them in the milk cream, make sure they are submerged in milk.
  4. Sprinkle slivered nuts.
  5. Cover the tray with the cling film and keep it in the refrigerator for a minimum of 2-3 hours to develop flavours and chill. 
  6. When serving apply silver varq, extra slivered nuts and dried rose petals. 

Notes:

1 cup = 250ml

I made 1 paneer tikki using 50-60grams of paneer.

For tips and notes please see the post above.

My ras malai is not too sweet, adjust sugar quantity according to your preference. However, add less or more sugar to the milk cream.


Nutrition Facts

Calories

778.44

Fat (grams)

40.39

Sat. Fat (grams)

22.92

Carbs (grams)

85.83

Fiber (grams)

0.57

Net carbs

85.26

Sugar (grams)

86.22

Protein (grams)

21.11

Sodium (milligrams)

294.96

Cholesterol (grams)

115.56

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Note - This Ras Malai post has been updated from the recipe archives with new images and content, first published on 26th January 2011.

50 comments

  1. Wishing her a very Happy Birthday .
    And Rasmalai just look so so good no wonder this is her favourite dessert.

    ReplyDelete
  2. very yummy rasamalai. looks creamy.Happy republic day and wish ur daughter a very happy birthday

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  3. Blessings to ur lil angel !! Ras malai is my fav too!!

    ReplyDelete
  4. B'day wishes to your daughter. The Rasmalai looks just the right sweet to celebrate the occasion. Lovely clicks, Jagruti.

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  5. Yummy Rasmalai.Republic Day Greetings and a Happy Birthday to ur daughter!

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  6. My birthday wishes to your loving daughter! God bless her. Happy Republic Day. Wish I could get those rasamalai :p

    ReplyDelete
  7. Rasmalai came out very good dear.....looks yumm!
    Happy Birthday to ur daughter!!

    ReplyDelete
  8. rasmalai looks so pretty, perfect treat, love it

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  9. SOo tempting and delicious rasmalai, Happy Republic day and my hearty birthday wishes to ur daughter..

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  10. Wish ur daughter a very happy birthday...
    A creamy and delicious rasmalai!!

    ReplyDelete
  11. Happy rebulic day. Rasamalai looks so yummy, wish I could have some.
    Happy B'day wishes to your princess. God bless her.

    ReplyDelete
  12. Wishing ur daugther belated birthday wishes..rasamalai looks delicious

    ReplyDelete
  13. Happy Birthday to u'r daughter!!Rasmalai looks irresistible

    ReplyDelete
  14. Rasmalai looks stunning and delicious.

    ReplyDelete
  15. Love this sweet...Belated b'day wishes 2 ur kid..
    rasmalai looks really tempting..

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  16. looks so gorgeous and yumm..

    ReplyDelete
  17. Wishing your daughter a very happy B'day. Rasmalai looks delicious..

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  18. Wow the ras malai looks so delicious. I hope that you will make it more often now. It's my favourite sweet too!! Hope you had a great birthday celebration for Hayley.

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  19. Happy Republic Day and what a fantastic dessert! Absolutely delicious. You really know how to celebrate!

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  20. HI Jags,
    Wishing your daughter a very very very happy birthday. Lots of hugs and kisses to her. May God bless her with all the good things under the sun.
    Coming to you:
    You are amazing cook, great photographer. Lovely clicks and yummy Ras malai, when you come to India to meet me, this is what I want you to make for me.

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  21. Many Many Happy Returns Of The Day to your daughter :)) And this ras malais looks droolinggggggggg :))

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  22. Wishing you belated republic day and your angel a belated happy birthday. Love that Ras Malai :)

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  23. The rasmalai looks yummy. Belated wishes for your daughter. My son too was born on 26th jan. He is 12 years now. He is too proud to be born on republic day:)

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  24. Belated B'Day wishes to ur daughter.....
    Rasamalai looks delicious dear :)

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  25. one of my favorite sweet dish is being served here..count me in for this..love snaps..totally drool worthy..visiting you after a long time but nice and very sweet recipe welcomed me back.

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  26. Dear Jagruti
    How are you? A belated Happy birthday to your dear daughter. (It is never late for sending good wishes, though). You have written so nicely, I am really moved, I went through the writing many times...remembering , my elder daughter got married last year on 26th January.
    Since a good rasmalai shop has come up in the locality , I have become a regular sinner. Sometimes I buy Rasgullas and make fake Ras mali too. :-)
    Have a great weekend
    Dada

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  27. Hi jagruthi,

    Belated B'day to your daughter,she is very fortunate to be born on republic day..Rasgulla's are really tempting!

    ReplyDelete
  28. looks delicious
    watched your lovely episodes congratulations Jagruti

    ReplyDelete
  29. tht's a sweet post- many wishes to your angel & Happy Republic Day to you too !

    ReplyDelete
  30. Birthday wishes to Ur dear daughter! Sinfully delicious Ras Malai ... Ummm

    ReplyDelete
  31. HAPPY B'DAY TO UR ANGEL.YUMMY RAS-MALAI ON THIS DAY ...SUPER
    HAPPY REPUBLIC DAY TO U

    ReplyDelete
  32. I love trying recipes from around the world. This sounds interesting and delicious. I will have to hunt down the ingredients and give it a try soon. Thanks for sharing.

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  33. I have checked my cupboards and happily found I have everything I will need to try this out. My mouth is watering from reading through the recipe and instructions. I cannot wait to eat the results!

    ReplyDelete
    Replies
    1. Thank you Miklayla, please do share your feedback with us :)

      Delete
  34. I have never tries taste this dessert but it looks like a good and tasty one. I will be making this, thank you!

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  35. This soft ras malai looks so sweet and delicious! I can see why it is a favorite on special occasions and your instructions make it look so easy to make!

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  36. I love how informative this post is on ras malai! I learned so much from reading this and the recipe looks absolutely delicious!

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    Replies
    1. So glad, you found this post very informative.

      Delete
  37. I would love to try this recipe-it sounds so flavorful and delicious! It's so pretty to look at too. This was fun learning about a "new to me" dessert. Thank you!

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  38. My neighbor served ras malai for a Diwali celebration and I was smitten! I can't wait to try making it on my own.

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    Replies
    1. Thank you Brianna, I am sure you will enjoy making it too :)

      Delete
  39. Oooh, these Ras Malai are stunning! I've only ever had the yellow ones with Saffron but I'd like to try your combination of flavours too.

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    Replies
    1. Thank you dishnthekitchen! You will enjoy this one too :)

      Delete
  40. What a lovely dessert. Flavors are amazing. And it looks delicious. This will be perfect to make in addition to my weekend dinner. Thanks for this recipe.

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    Replies
    1. Thank you Natalie, hope you guys enjoy as much as we do :)

      Delete

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