Ras malai Recipe
Indian · Dessert · 75 min total
Ras malai is a classic Indian dessert featuring soft paneer dumplings soaked in sweet, creamy, cardamom-scented milk. This recipe yields restaurant-quality results at home.
30
min prep
min prep
45
min cook
min cook
6
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 1/2 teaspoon cardamom powder
- 1 tablespoon rose water
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/2 teaspoon saffron strands
- 2 tablespoons warm milk
Instructions
- Bring 1 liter milk to a boil in a heavy-bottomed pan. Add lemon juice, stir until milk curdles. Strain through muslin cloth, rinse with cold water, and squeeze out excess water. Hang for 30 minutes to drain.
- Knead the paneer on a clean surface for 5 minutes until smooth. Divide into 12 equal balls, flatten slightly to form discs.
- In a wide pan, combine 1 liter milk, sugar, cardamom powder, and rose water. Bring to a gentle simmer.
- Add the paneer discs to the simmering milk. Cover and cook on low heat for 15-20 minutes, turning once, until they double in size and become spongy.
- Dissolve saffron in 2 tablespoons warm milk and add to the ras malai. Stir gently.
- Chill for at least 4 hours or overnight. Garnish with pistachios and almonds before serving.
Tips
- For best results, use full-fat milk for both the paneer and the syrup.
- Do not overcook the paneer discs; they should be soft and spongy.
- Ras malai tastes best when served cold, after chilling for several hours.
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