Ras malai

Recipe by
Total Time:
6 hours
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Difficulty: Hard

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How to Make Ras malai

  • For ras :
  • Boil the milk in a non-stick pan.
  • Simmer the stove and allow it to reduce to half its quantity.
  • Now add sugar and mix till it dissolves.
  • Take two tsps of hot milk and soak a few saffron strands in it for 10 minutes.
  • Add the soaked saffron strands along with the milk and mix it.
  • Now, sprinkle the cardamom powder.
  • Refrigerate until use.
  • For malai:
  • Boil milk in a vessel and once it rises, add the lemon extract and remove from the stove.
  • Mix with a ladle until it curdles.
  • Drop the ice cubes into the vessel immediately.
  • Drain it in a thin muslin cloth.
  • Hold it under running water to remove the lemon flavour.
  • Hang the cloth to drain for 1/2 hour.
  • Now press and remove the excess water and transfer into a bowl.
  • Knead the soft paneer into a dough.
  • Roll into small balls and press to flatten a little.
  • Take water and sugar in a pressure pan and mix until it dissolves.
  • Once the water starts boiling drop in the rolled malai balls and pressure cook for 1 whistle.
  • Open immediately and transfer the cooked balls along with the sugar water into another bowl.
  • Leave aside for 4 to 5 hours.
  • Later remove the balls from the sheera and press them gently to remove excess sheera and drop them into the prepared ras.
  • Serve it cold and garnish with chopped almonds and pista.
  • Recipe Courtesy: 4th sense cooking