Coconut Ras Malai Turnovers

Crispy on the outside, creamy in the middle, fragrant with saffron and rose—these turnovers take a beloved South Asian dessert and turn it into something handheld and heavenly. 

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Ingredients

For the Filling:

• 1 cup full-fat coconut milk

• ¼ cup condensed milk

• 1 tbsp sugar (adjust to taste)

• ½ tsp cardamom powder

• 1 pinch saffron threads

• 1 tsp rosewater

• ⅓ cup ricotta cheese or paneer, mashed smooth

• 1 tbsp desiccated coconut (optional, for texture)

For the Turnovers:

• 1 sheet puff pastry, thawed

• Flour, for dusting

• 1 egg (for egg wash) or plant-based milk

For Garnish:

• Chopped pistachios

• Dried rose petals

• Honey or simple syrup (for brushing)

Instructions

1. Make the Coconut Ras Malai Filling:
   In a small saucepan over low heat, warm the coconut milk, condensed milk, sugar, saffron, and cardamom. Let it simmer gently for 8–10 minutes until slightly thickened.
   Remove from heat. Stir in rosewater, mashed ricotta or paneer, and optional coconut. Let cool completely—it should be creamy but spoonable.

2. Prep the Turnovers:
   Preheat oven to 400°F (200°C). Lightly flour your work surface and roll out puff pastry to smooth the seams.
   Cut into 6 squares (about 4x4 inches).

3. Assemble:
   Spoon 1 heaping tbsp of filling into the center of each square. Fold over into triangles and press edges with a fork to seal.
   Brush tops with egg wash or milk.

4. Bake:
   Bake on a parchment-lined sheet for 18–20 minutes, or until puffed and deeply golden.

5. Garnish:
   While warm, brush with a touch of honey or syrup. Sprinkle with chopped pistachios and dried rose petals.

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Pro Tips

• Make the filling the day before—it thickens well in the fridge.

• Want extra ras malai vibes? Drizzle with a little saffron milk or serve with a scoop of rose ice cream... if you can luck into finding those! (Recipes soon!)

• Swap puff pastry for phyllo if you want a crispier, baklava-like texture.

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📊 Estimated Nutrition (Per Turnover)

• Calories: ~280

• Fat: 17g

• Carbs: 25g

• Sugar: 10g

• Protein: 4g

The coconut milk ras malai filling is rich and floral, the pastry shatters with every bite, and the whole thing is finished with a pistachio-rose drizzle that tastes like a wedding in Goa.