Jul 082013

Ras Malai Recipe is soft cheese balls (paneer) dipped and cooked in a creamy milky sauce. Ras Malai Recipe is a Bengali sweet and dessert recipe originate from Bengal region. Ras Malai recipe is also popular in all over India due to its creamy and soft delicacy.

Cooking Time: Aprr. An hour
Serves: 5 people (2 each)

Ras Malai Recipe


For Malai dumplings:

4 cups milk
½ teaspoon cardamom powder
2 tablespoon almond powder (optional)
2-3 tablespoon lemon juice
½ cups sugar
2 cups water

For Ras Malai’s Ras:

3 cup milk
½ teaspoon cardamom powder
½ teaspoon saffron strands
A handful chopped almonds and pistachios


Cooking Method:

1. How to make rasmalai: To make ras malai’s ras, take the milk in a pan and boil it until it get half of its quantity. Dissolve the saffron in the warm milk and add to milk when milk is about to get it half of the original quantity.

2. For Malai dumplings: boil the milk in a pan. When milk starts boiling, add lemon juice and boil for few mins.

3. When the milk curdles, strain its extract (paneer) with a muslin cotton cloth, and hang this on a tap for an hour. Paneer (cottage cheese) and water will be separated this point. Run the cold water on muslin cotton cloth for 15 secs and squeeze the water out.

4. Add almond powder and cardamom powder to paneer and Knead the paneer for 4-5 mins or until it mix with each other looks like soft dough.

5. Take a tablespoon of paneer and rub between your hands to make small ball and gently press it to flatten it.

6. Boil the water with sugar to make syrup and add gently one by one flatten paneer to the boiling syrup.  Once it starts boiling again with flatten paneers, cover the lid and cook paneer on medium heat. Stir gently in between to avoid sticking to the pan. Cook for at least 15 mins. Paneer will be puffed and will probably triple in size after 15 mins in boiling syrup.

7. Now add the boiled thick milk and cardamom power to paneer syrup pan and stir gently and cook for 8-10 mins on medium to slow heat. So milk will mix with syrup properly and paneer flatten ball absorb milk inside.

8. Finally turn off the heat and garnish ras malai with chopped almonds and pistachios. When the ras malai is cooled down, refrigerate it to serve chilled.

Serve chilled ras malai as a dessert recipe or sweet.

Ras Malai

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  2 Responses to “Ras Malai Recipe”

  1. Mmmm…I LOVE ras malai! Whenever we go out for Indian food or make it at home I have to have ras malai (or gulab jamun)! 🙂

  2. I love it too. So yummy.

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