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Author:
annie.thechef
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Ras Malai
Ras Malai is a classic Indian dessert made from soft, spongy paneer (Indian cottage cheese) discs soaked in a rich, creamy, and sweet saffron-infused milk (rabri). The paneer discs are first cooked in a light sugar syrup until they become soft and porous, then gently squeezed to remove excess syrup before being submerged in the aromatic thickened milk, garnished with nuts, and served chilled. This recipe guides you through making this delectable sweet treat at home.
#Indian dessert
#milk sweet
#paneer
#sweet dish
#saffron
#cardamom
#vegetarian
#festival food
Finished Ras Malai in a serving bowl, garnished with pistachios
Recipe Information
20m
Prep Time
40m
Cook Time
5h
Total Time
8
Servings
Medium
Indian
English
Nutrition (per serving)
280
Calories
9g
Protein
45g
Carbs
12g
Fat
Close-up of the soft, spongy Ras Malai discs in rich milk
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Ras Malai discs soaking in the saffron-infused milk
Instructions
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- Take the paneer and mash it thoroughly with your palm on a flat surface until it becomes smooth, soft, and lump-free. This process usually takes about 5 minutes of continuous mashing.5m
Preview5mPreviewTake the paneer and mash it thoroughly with your palm on a flat surface until it becomes smooth, soft, and lump-free. This process usually takes about 5 minutes of continuous mashing. - Divide the mashed paneer into 8-10 equal portions. Gently roll each portion into a small ball and then flatten it slightly to form a disc or oval shape, ensuring there are no cracks.5m
Preview5mPreviewDivide the mashed paneer into 8-10 equal portions. Gently roll each portion into a small ball and then flatten it slightly to form a disc or oval shape, ensuring there are no cracks. - In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat to medium-low, add the 1/2 cup sugar, saffron strands, and green cardamom powder (or crushed pods). Simmer the milk, stirring occasionally, until it thickens slightly and reduces a bit, about 15-20 minutes. If using, stir in the rose water.20m
Preview20mPreviewIn a heavy-bottomed pan, bring the milk to a boil. Reduce the heat to medium-low, add the 1/2 cup sugar, saffron strands, and green cardamom powder (or crushed pods). Simmer the milk, stirring occasionally, until it thickens slightly and reduces a bit, about 15-20 minutes. If using, stir in the rose water. - In a large, wide pot, combine 4-5 cups of water and 1 cup of sugar. Bring this mixture to a rolling boil over high heat, stirring until the sugar completely dissolves, creating a light syrup.5m
Preview5mPreviewIn a large, wide pot, combine 4-5 cups of water and 1 cup of sugar. Bring this mixture to a rolling boil over high heat, stirring until the sugar completely dissolves, creating a light syrup. - Gently slide the prepared paneer discs into the vigorously boiling sugar syrup. Cover the pot and cook on medium-high heat for 10-12 minutes. The discs will swell significantly and become spongy.12m
Preview12mPreviewGently slide the prepared paneer discs into the vigorously boiling sugar syrup. Cover the pot and cook on medium-high heat for 10-12 minutes. The discs will swell significantly and become spongy. - Carefully remove the cooked paneer discs from the sugar syrup using a slotted spoon. Gently press each disc between your palms to squeeze out any excess sugar syrup.3m
Preview3mPreviewCarefully remove the cooked paneer discs from the sugar syrup using a slotted spoon. Gently press each disc between your palms to squeeze out any excess sugar syrup. - Place the squeezed paneer discs into the prepared sweetened milk (rabri) that you made earlier. Ensure they are fully submerged.1mPreview1mPreviewPlace the squeezed paneer discs into the prepared sweetened milk (rabri) that you made earlier. Ensure they are fully submerged.
- Garnish the Ras Malai with chopped pistachios. Chill the Ras Malai in the refrigerator for at least 3-4 hours before serving, or preferably overnight, to allow the flavors to meld and the discs to soak up the milk.2m
Preview2mPreviewGarnish the Ras Malai with chopped pistachios. Chill the Ras Malai in the refrigerator for at least 3-4 hours before serving, or preferably overnight, to allow the flavors to meld and the discs to soak up the milk.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
