Ingredients

• For malai:
• Milk - 500 ml
• White Vinegar - 2 tbsp
• Mava powder (milk powder) - 4 tbsp
• Sugar - 75 gms
• For Ras:
• Cashew - 8 pieces
• Badam - 8 pieces
• Pista - 25 pieces
• Kesar - a small amount
• Half and half milk - 300 ml
• Sugar - 100 gms

How to Make Tasty Ras Malai

• For malai:
• Boil milk and add 2 tbsps of vinegar to it and continue heating and stirring.
• Filter the paneer and mash it using a grinder.
• To the grinded paneer, add mava powder and make round balls.
• In a pressure cooker, add 75 gms of sugar and water in 3:1 ratio and to this add 8-10 balls at a time.
• Let the paneer balls cook for one whistle, immediately after that, simmer the flame and cook for 8 minutes.
• After 8 minutes, put the cooker under a tap so that the pressure is defused immediately. (If you do not follow this step, the paneer will lose its shape and will expand)
• Remove the paneer malais from the sugar water carefully and let it cool.
• Your malai is ready. You can reuse the sugar water in the cooker to make more malais.
• For Ras:
• Grind cashew, badam and pista into a semi-dry powder.
• Add this mixture to the half and half milk.
• To this milk, add sugar to your taste and kesar.
• Boil the milk over a low flame to your desired thickness.
• Let the milk cool down to room temperature.
• To this add the malais and refrigerate it.
• Garnish it with pieces of pista.