Ras Malai


PREP TIME:             10 MINUTES
COOK TIME:            35 MINUTES 
Total TIME:           45 MINUTES 


 SERVINGS:           5
 AUTHOR:             JAYVIN PATEL 

 COURSE:              Dessert
 CUISINE:              bengali
 KEYWORD:         ras malai
Ingredient :
  • Milk (full cream) : 1 liter
  • Lemon juice : 2 tbsp
  • Water : 4 cup
  • Corn flour : ½ tsp
  • Sugar : 2 cup
  • Ice cubes : 5-6
For Rabadi :
  • Milk : ½ liter
  • Cardamom powder : ¼ tsp
  • Pistachio (cutting) : 1 tsp
  • Almond (cutting) : 1 tsp
  • Sugar : ½ tsp
  • Saffron : ⅛ tsp
  • Orange color 
For Garnishing :
  • Rose leaf
  • Pistachio and almond
Method :
  • First of all, boil milk.
  • Once it comes to a boil, Switch off the flame and keep aside for cold. 
  • Wait for 5 minutes and slowly-slowly add the lemon juice and stir till milk curdles completely.
  • Using a strainer drain the water and collect the curdled milk. Rinse under tap water to remove all the lemon juice and squeeze off excess water.
  • After 20 minutes, start to knead the paneer by hand for 10 minutes.
  • Add some corn flour and start mashing the paneer.
  • Once it's smooth, make small ball and keep aside.
  • Now, take a pan and add sugar and water on medium flame. Boil this syrup for 10 minutes.
  • Drop the prepared ball in this sugar syrup and cover this. Boil for 15 minutes.
  • You can see that the size of the ball has doubled. Take out the ball and squeeze of sugar syrup. 
  • Put the squeeze ball in a ice cube and keep aside.
For Rabadi :
  • In a pan boil ½ liter milk.
  • Once the milks comes to a boil, after 10 minutes add saffron, pinch of color and add cutting of pistchio and almond and stir well.
  • Next add cardamom powder, sugar and continue to stir the milk.
  • After 15-20 minutes the milk will thicken to desired consistency. Switch of the flame and keep aside for cold.
For Ras Malai :
  • Now transfer the balls to rabadi. Pour the rabadi over the balls.
  • Chill in the refrigerator for 8 hour and take out.
  • Ras Malai is ready. Garnish with some pistachio, almond and rose leaf and serve.


Tips :
  • For better taste of Rasmalai you can use toned milk.
  • You can also use vinegar instead of lemon juice.
  • Add 1 tsp rose water or kewra water for a nice Fragrance.