Ras Malai Recipe

Ras Malai Recipe is a delicious and creamy Indian dessert made with soft, spongy white cream dumplings (malai) soaked in sweetened milk flavored with cardamom and

saffron.

Here’s a simple recipe to make Ras Malai at home:

Ingredients:

For Ras Malai Recipe(Spongy Dumplings):

1 liter full-fat milk
1-2 tbsp lemon juice or vinegar (for curdling the milk)
1 tbsp all-purpose flour (maida)
1/4 tsp baking soda

For the Milk Syrup (Ras):

1 liter full-fat milk
4-5 tbsp sugar (adjust to taste)
4-5 green cardamom pods, crushed
A few strands of saffron (optional)
Rose water or kewra water (optional, for flavor)

Garnishing:

Chopped pistachios and almonds (optional)
Saffron strands (optional)

Instructions:

Step 1: Ras Malai Recipe

Boil milk in a heavy-bottomed pan, stirring occasionally to prevent it from burning.
Once the milk comes to a boil, add lemon juice or vinegar and stir gently to curdle the milk.
When the milk curdles and the whey separates, remove it from the heat. Let it sit for a minute.
Strain the curdled milk through a cheesecloth or muslin cloth, collecting the ras (the cheese) in it. Squeeze out excess whey.
Rinse the rus under cold water to remove any acidic taste and set it aside for 5 minutes.

Step 2: Prepare the Ras Malai Recipe

Knead the chhena in a bowl for 10-12 minutes until it becomes smooth and soft. Add flour and baking soda and knead again until everything is well incorporated.
Divide the dough into small equal-sized balls (around 12-15) and flatten them gently to form discs.
Boil water in a wide pan, adding a pinch of baking soda. Gently drop the prepared discs into the boiling water. Cook them for 8-10 minutes. They will double in size.
Once cooked, remove the rasgullas from the water and set them aside to cool down.

Step 3: Prepare the Milk Syrup (Ras)

In another pan, boil the milk over medium heat. Stir occasionally and cook until the milk thickens slightly.
Add sugar, crushed cardamom, and saffron (if using). Stir until the sugar dissolves and the milk becomes creamy and fragrant.
Add rose or kewra water for extra aroma (optional).
Once the milk is ready, gently add the cooled rasgullas to the milk syrup. Let them soak for 2-3 hours in the refrigerator, allowing the flavors to infuse.