Ras Malai

Indulge in the rich, melt-in-your-mouth goodness of Ras Malai, a classic Indian dessert loved for its delicate flavors and luxurious texture. This elegant treat features soft, spongy paneer balls soaked in a fragrant, creamy milk reduction infused with saffron and cardamom, creating a symphony of sweet and aromatic notes. Garnished with a sprinkle of finely chopped pistachios and almonds, each bite offers a delightful crunch that complements the luscious milk base. Perfect for festive occasions or a show-stopping finale to any meal, this homemade Ras Malai recipe brings a touch of royalty to your dessert table. With its enticing blend of traditional techniques and decadent ingredients, Ras Malai is sure to captivate your taste buds and impress your guests.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 2 liters Whole milk
• 4 tablespoons Lemon juice
• 300 grams Sugar
• 1 liter Water
• 6 pieces Cardamom pods
• 1 pinch Saffron strands
• 2 tablespoons Pistachios
• 2 tablespoons Almonds

Directions

Step 1

Start by making the paneer (chhena) balls. Boil 1 liter of whole milk in a heavy-bottomed pot over medium heat, stirring occasionally to prevent burning.

Step 2

Once the milk is boiling, slowly add lemon juice while continuously stirring until the milk curdles completely. You will see the milk solids separating from the whey.

Step 3

Turn off the heat and let it sit for a minute. Then, strain the curdled milk through a muslin cloth or a fine sieve to separate the chhena. Rinse the chhena under cold water to remove the lemon flavor. Gather the cloth and squeeze to remove excess water, ensuring the chhena remains moist but not watery.

Step 4

Knead the chhena gently with the palm of your hand for about 10-12 minutes until smooth and free of lumps. Divide into small, smooth balls about the size of a lime, then flatten slightly.

Step 5

In a large pan, combine 800 ml of water and 200 grams of sugar to create a thin sugar syrup. Bring to a boil, then gently add the paneer balls. Cover the pan with a lid and let them cook in the syrup on medium heat for 15-20 minutes. The balls will expand in size as they cook. Once done, remove from heat and allow them to cool in the syrup.

Step 6

Meanwhile, prepare the ras (sweetened milk). In another saucepan, bring 1 liter of milk to a boil and simmer until it reduces to about half.

Step 7

Add 100 grams of sugar to the reduced milk, along with crushed cardamom pods and a pinch of saffron strands. Let the milk simmer for another 10-15 minutes, stirring occasionally to prevent sticking. The milk should be creamy and fragrant.

Step 8

Chop pistachios and almonds finely and add most of them to the reduced milk, reserving some for garnish.

Step 9

Gently squeeze the cooled paneer balls to remove excess syrup, then place them into the reduced milk. Refrigerate for at least 2-4 hours or until thoroughly chilled.

Step 10

Serve the Ras Malai chilled, garnished with the reserved pistachios and a few more saffron strands for a fabulous finish.

Nutrition Facts

Serving size	3472.2 grams (3472.2g)

Amount per serving	% Daily Value*
Calories	2677

Total Fat 83.30g	107%
Saturated Fat 39.90g	200%
Polyunsaturated Fat 4.40g
Cholesterol 248mg	83%
Sodium 820mg	36%
Total Carbohydrate 407.60g	148%
Dietary Fiber 4.60g	16%
Total Sugars 402.00g
Protein 74.70g	149%

Vitamin D 908IU	4538%
Calcium 2674mg	206%
Iron 2mg	10%
Potassium 3349mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 11.2%

Carbs: 60.9%