Rasmalai Recipe | Ras Malai Recipe
Discover the authentic Rasmalai recipe! Soft and spongy paneer discs soaked in creamy, saffron-infused milk, making it a perfect Indian dessert for festive celebrations or special occasions.
Servings: 5 people
Calories: 220kcal
Equipment
- 1 Heavy Bottomed Pan
Ingredients
Ingredients for Paneer Patties
- 4 cups Milk full fat milk
- 1 tablespoon Lemon Juice
- 2½ cups Sugar
- 5 cups Water
- ½ teaspoon Cardamom Powder
Ingredients for Ras
- 1 litre Milk
- 100 gms Sugar
- 1 teaspoon Almond finely chopped
- 1 teaspoon Pistachio finely chopped
- Few Strands Saffron Threads
Instructions
- Heat a pan and pour in 1 liter of milk. Stir continuously until the milk comes to a boil and nice bubbles form.4 cups Milk
- Stirring is essential to ensure the fat fully combines with the milk; otherwise, it may separate, resulting in cottage cheese that isn’t soft and spongy. Meanwhile, dilute the lemon juice with 1 tablespoon of water and keep it ready.
- When the milk begins to boil, turn off the flame and gradually add the lemon juice, a little at a time. Stop adding once the milk starts to curdle. To halt the curdling process and reduce the lemon juice's sourness, add ½ cup of cold water or a few ice cubes.1 tablespoon Lemon Juice
- Place a muslin cloth or thin cotton cloth over a strainer and carefully strain the curdled milk through the cloth-lined strainer.
- Cover the cheese with the cloth and gently squeeze it to remove excess water. Rinse the covered cloth under running water to completely eliminate any remaining sourness from the lemon juice.
- Once rinsed, gently squeeze the cloth again and hang it for about 30 minutes. During this time, most of the moisture will drain out, leaving the cottage cheese soft and ready for use
- When you open the cloth, you will see a ball of cottage cheese that is slightly moist but not completely dry. It should crumble into pieces when touched, as shown in the picture.
- Transfer the cheese to a clean surface and knead it thoroughly using your palm for about 7-10 minutes. This step is essential, as proper kneading ensures the cottage cheese becomes soft and smooth, which is key to achieving soft and spongy malai.
- After about 10 minutes of kneading, the cheese will come together like a smooth dough. Divide it into small, lemon-sized balls and gently press each one in the center to shape them into small patties. Keep the sizes small, as the patties will double in size when cooked in the sugar syrup.
- Next, heat a pressure cooker or a broad, thick-bottomed vessel. Add water and sugar, and bring it to a boil. Once the sugar syrup starts boiling and bubbles form, add 2 tablespoons of milk. The milk helps separate any impurities from the sugar, which will float to the surface and can be easily removed with a ladle. This step is optional—if you are using clear, white sugar, you can skip it. However, removing impurities ensures the syrup remains clear, as any dust or residue could dull its color and affect the appearance of the malai.5 cups Water, 2½ cups Sugar
- Ensure the sugar syrup is boiling vigorously, then add cardamom powder and carefully drop the cheese patties into the syrup. Cover the pan with a lid and cook the patties for about 20 minutes, stirring gently every 5 minutes to ensure even cooking.½ teaspoon Cardamom Powder
- You will notice the cheese patties double in size once they are fully cooked. Allow the malai in the sugar syrup to cool to room temperature.
- In a heavy-bottomed pan, heat the milk while stirring continuously to prevent it from overflowing or sticking to the bottom.1 litre Milk
- Allow the milk to boil and simmer until it thickens and reduces to half its original quantity. This process will give us a rich and creamy Ras (evaporated milk) for the Rasmalai.
- Add sugar and saffron strands to the thickened milk, stirring continuously for about 5 minutes. Once the sugar dissolves and the saffron infuses its color and flavor, remove it from the flame.100 gms Sugar, Few Strands Saffron Threads
- Our Ras (evaporated milk) is now ready. Allow it to cool to room temperature, then refrigerate it until needed.
- Take the malai (cottage cheese patties) out of the sugar syrup and place them gently in a serving bowl. Pour the chilled evaporated milk (Basundi) over the patties, allowing them to soak up the creamy goodness. Add the finely chopped Almond and Pistachios.1 teaspoon Almond, 1 teaspoon Pistachio
- Serve the delicious, chilled Rasmalai and enjoy this rich, flavorful treat!
Video
Nutrition
Serving: 1cup | Calories: 220kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7.7g | Saturated Fat: 3.1g | Cholesterol: 15mg | Sodium: 92mg | Potassium: 267mg | Fiber: 0.7g | Sugar: 32g