1. Home
  2. /
  3. Recipe
  4. /
  5. Ras malai
4 Mins delivery

Ras Malai

Serves 4
40 mins
320 Kcal
Ras malai is a delightful dessert that originated in the Bengal region of the Indian subcontinent. It features soft, flattened chhena balls (paneer) soaked in malai, a rich clotted cream flavoured with cardamom. The process begins with boiling milk and adding vinegar or lime juice to split it. The milk solids are then drained, kneaded into a dough, shaped into small balls, and cooked in hot water with a touch of rose water. These balls are then soaked in creamy milk infused with saffron, pistachios, and kheer. For a heavenly dessert experience, trying the Ras Malai recipe is a must.

Ingredients required for Ras Malai

  1. 2 l milk
  2. 100 ml oil
  3. 2 tbsp vinegar
  4. 1/2 cup sugar
  5. 1/4 cup pistachios
  6. 1/4 tsp cardamom powder
  7. 1 pinch saffron

Cooking steps for Ras Malai

  1. 1
    Start by boiling 1 litre of full-fat milk in a heavy-bottomed pan. Make sure to stir occasionally to prevent the milk from burning at the bottom.
  2. 2
    Once the milk starts boiling, add 2 tbsp of lemon juice or vinegar. This will curdle the milk, separating it into curds and whey.
  3. 3
    Stir the milk continuously until it curdles completely. You will see the curds (solid parts) separating from the whey (liquid).
  4. 4
    Place a muslin cloth over a strainer and pour the curdled milk into it to separate the paneer from the whey.
  5. 5
    Rinse the paneer under cold water to remove any sour taste from the lemon juice or vinegar. This also helps cool down the paneer, making it easier to handle.
  6. 6
    Gather the muslin cloth's edges and squeeze it to remove excess water from the paneer.
  7. 7
    Hang the muslin cloth with paneer for about 30 minutes to drain any remaining water.
  8. 8
    After draining, place the paneer on a clean surface and knead it for 5-7 minutes until it becomes smooth and soft. This step is crucial for getting a good texture for the paneer balls.
  9. 9
    Divide the kneaded paneer into small equal portions. Roll each portion between your palms to form small, flat balls. Set these aside.
  10. 10
    In another heavy-bottomed pan, boil the remaining 1 litre of full-fat milk. Add 1/2 cup of sugar and stir until the sugar dissolves completely.
  11. 11
    Add 1/4 cup of coarsely ground pistachios and 1/4 tsp of cardamom powder to the milk. Mix well to combine all the flavours.
  12. 12
    Let the milk simmer for about 10-12 minutes, allowing it to thicken slightly and absorb the flavours.
  13. 13
    Gently add the paneer balls to the simmering milk mixture. Be careful not to break the balls.
  14. 14
    Cook the paneer balls on low heat for 15-20 minutes. During this time, the balls will absorb the milk and become soft and spongy.
  15. 15
    Once the paneer balls are cooked, turn off the heat and allow the ras malai to cool down to room temperature.
  16. 16
    After it has cooled, transfer the ras malai to a bowl and refrigerate it for at least 2 hours. Chilling helps the flavours to meld together beautifully.
  17. 17
    Before serving, garnish the ras malai with chopped pistachios and a few saffron strands. This adds a lovely touch of colour and enhances the flavour.
  18. 18
    Serve the chilled ras malai as a delightful dessert. Enjoy the creamy, sweet, and aromatic treat.
  19. 19
    If you liked this recipe of Ras malai, remember to share it with your friends and family.

Shop Ingredients

Cardamom Powder (1/4 Tsp)
237
1
440
1
396
1
315
1
Pistachios (1/4 cup)
338
1
449
1
339
1
432
1
74
1
679
1
386
1
79
1
79
1
Milk (2 l)
32
1
25
1
24
1
27
1
34
1
45
1
50
1
Saffron (1 pinch)
210
1
277
1
378
1
336
1
854
1
366
1
Vinegar (2 Tbsp)
449
1
275
1
351
1
399
1
329
1
284
1
225
1
Oil (100 ml)
175
1
172
1
161
1
137
1
148
1
150
1
291
1
141
1
730
1
241
1
Sugar (1/2 cup)
48
1
47
1
239
1
53
1
69
1
84
1
50
1
230
1
99
1
230
1

FAQs

What makes ras malai tasty?

Ras Malai is tasty because of its rich and creamy texture. The paneer balls soak up a sweet, flavoured milk sauce that's infused with cardamom and often garnished with saffron and pistachios. This combination makes it both delicious and aromatic.

How to store ras malai?

Store ras malai in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. Make sure to cover it properly to keep it from picking up other smells from the fridge. Ras malai should be kept chilled to maintain its flavour and texture.

How to serve ras malai?

Serve ras malai chilled directly from the refrigerator. It's best enjoyed as a dessert after meals. Garnish with extra chopped pistachios or saffron strands if desired. For an added touch, you can also drizzle a little extra rose water or cardamom powder before serving to enhance its aroma and flavour.