Take some cottage
cheese, flour and baking powder in a bowl and knead thoroughly so that there are no cracks.
Boil sugar with ½ cup
water in a non-stick pan to make a syrup.
Add half the
condensed milk to the cottage cheese mixture and mix well. Divide the mixture into equal portions and shape each portion into a ball. Make a dent in the middle of each ball and fill it with candied rose petals and close in the edges and shape into a flat patty. Put them into the boiling syrup. Take the pan off the heat.
Grind the betel leaves.
To make the sauce,
pour milk into a non-stick pan, add remaining condensed milk, mix well and heat. Add ground betel leaves and cook, stirring, till the mixture comes to a boil.
Drain the ras malai
from the syrup and put into this sauce.
Set aside to cool
down to room temperature and then chill in the refrigerator.