Tasty Ras Malai
Tasty Ras Malai
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Milk - 500 ml
White Vinegar - 2 tbsp
Mava powder (milk powder) - 4 tbsp
Sugar - 75 gms
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
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.
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.
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