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How to Make Ras Malai | Ras Malai Recipe

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Ras malai – Cottage cheese dumplings in thick and sweetened saffron milk

In the heart of every Indian home, Rasmalai holds a cherished place, especially during joyous celebrations and cherished family gatherings. Laden with the aroma of saffron’s golden hues, the delicate fragrance of cardamom, and the subtle essence of rose water, this dessert transforms simple ingredients into an opulent, creamy delight that dances on your palate.

Ras malai is a popular Indian dessert which is a specialty from Bengal.This sweet is often made on special occasion or festivals.Cottage cheese or Ricotta cheese dumplings are cooked in thin sugar syrup and then added in thick sweet and flavoured milk.It is best served chilled.

Every step of crafting this exquisite dessert resonates with the shared joy of festive occasions. From kneading the chenna to delicately simmering the soft, spongy balls in sweetened milk, each act is steeped in tradition and familial love. The hours spent in the kitchen, engaging in this labor of love, are a testament to the cherished bonds and the anticipation of joyous festivities ahead.

The trick of making good Ras malai is to make soft paneer and then mashing the paneer well to get soft and porous balls.You can grind the paneer either in mixer or can mash with your palms.

Looking for some delicious desserts to make then check-

how to make easy ras malai

 

 

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Print Recipe
5 from 1 vote

How to Make Ras Malai

Ras malai - Cottage cheese dumplings in thick and sweetened saffron milk
 


Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Desserts/Sweets/Mithai
Cuisine: Bengali Cuisine
Keyword: rasmalai
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients

  • 2 liter Fresh Milk
  • 1 cup Sugar / Chini
  • 1/2 tsp Saffron / Kesar
  • 10 Pistachio / Pista
  • 5 Almonds / Badam
  • 1/3 tsp Cardamom Powder / Elaichi Powder
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Semolina / Sooji

Instructions

How To Make Paneer

  • Boil 1 litre milk in a pan and keep stirring.
  • When it start boiling switch off the flame and wait for 2-3 minutes.
  • Now add 2 tsp of lemon juice (or 1 tsp of vinegar)and stir.
  • Now the milk will start curdling.
  • Strain the curdled milk through a muslin cloth.
  • Pour some cold water over the milk to remove the traces of lemon juice and to cool it down.
  • Tie the muslin bag and put some weight over it to remove the extra water from the milk solids (but don’t make it too dry,there should be some moisture in it).
  • Keep it for 20 minutes and then open and remove the paneer from the muslin cloth.

How To Make Paneer Disc/ balls

  • Take the paneer and breake into small pieces.
  • Add it in the mixer jar and grind for a minute OR take it in a big plate and mash it with your palms for about 5 minutes.
  • Now add 1 tsp semolina,1 tsp of castor sugar,pinch of cardamom powder.
  • Mix and knead again for 3-4 minutes.
  • Shape them into small flat discs and keep aside.

Sugar Syrup

  • In the pressure cooker add 3 glasses of water and 100 gms of sugar and cook.
  • When it comes to a rolling boil add the prepared paneer discs and close the lid (with the whistle)
  • Cook for 1 whistle then lower the flame and simmer for 5-7 minutes.
  • Now switch off the flame and keep the cooker closed for 30 minutes.
  • Then open the cooker and let it cool down completely.

Sweet Saffron Milk

  • Boil 1 lit milk in a heavy bottom pan.
  • Keep stirring it in between to avoid burning or sticking in the bottom.
  • Soak saffon in 1 tsp of warm milk for 10 minutes and then crush to make paste.
  • When milk get reduced and become almost half then add 3/4 cups of sugar (or according to your taste)
  • Add 1/4 tsp cardamom powder and saffron.
  • Mix and let it cool down to room temp.

How To Assemble

  • Now take the paneer discs and press them very gently to remove some sugar syrup.
  • Add the paneer discs into the saffron milk and let them soak in it for 2 hours.
  • Garnish with chopped pistchio and almonds.
  • Serve chilled.

Notes

NOTE-
  1. Knead the paneer very well to get soft and porous balls.
  2. Don’t use readymade paneer to make ras malai.
  3. When milk and paneer disc come to room temperature ,only then mix them together.
  4. Don’t boil or heat the milk after adding the paneer discs,otherwise they become hard.
  5. Instead of lemon juice You can also use whey, citric acid(tatri) dissolved in little water  or slightly sour yogurt  or vinegar to curdle the milk ,but do wash the paneer well to get rid of the smell and taste of the curdling agent.

Comments

  2. Anonymous says

    I used the tetra pack full fat milk- not sure if this is the problem.

    However i did not remove the moisture fully from the paneer. i did mix it really really well before shaping into discs.

    May be this recipe needs one more try 🙂
    Thanks Anjana.

    regards,
    Shivani

  3. anjanaskc says

    @Shivani-you have to use fresh full fat milk and then dont remove all the moisture from paneer,it should not be dry like the paneer you use for making subzis etc,it should have some moisture otherwise it may become hard and then rub the panner very well with your palms.

  4. Anonymous says

    Hi,
    I tried your recipe and followed it step by step, but the paneer discs just did not get porous, they became hard and heavy after giving one whistle in the pressure cooker.

    Any idea what could have gone wrong ?

    regards,
    Shivani

  5. Anonymous says

    Hi..Looks lovely..will try this for sure..Can you please post the recipie for rajma masala?..

  9. anjanaskc says

    @Linsy Patel-if you don't have big cooker then make in a pot with tight fitted lid,pressure cooking give best results.

  10. Linsy Patel says

    instead of cooker, can I use big pot to make syrup and then soak disks in it? because my cooker is small and I have to overlap it.

  14. Anonymous says

    Can we use curd to make paneer..?? Does use of vinegar or lemon or curd make any difference to the final product..??

5 from 1 vote (1 rating without comment)