The few times I've made ras malai I've followed the steps to a T but still haven't gotten what I want. When I make it it's not bad, the texture is just ever so slightly different than what I get at a restaurant. Every time I've had it while eating out it's light and fluffy, almost bread-like in texture (very similar to the texture of tres leches for example). Made at home, it's much more apparent that it's a milk product/curds. It's every so slightly denser and the texture is never as soft. I've tried store bought rasgullas which are significantly different from the restaurant as well, usually much dryer and grainier. Do restaurants do something different or make the chhena a different way? Am I just not hitting the mark? What should I be doing for softer and fluffier discs?
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