Nut-Free Ras Malai
Indulge in the luscious sweetness of Nut-Free Ras Malai, a delightful twist on the classic Indian dessert that’s perfect for those with nut allergies. This recipe features soft, homemade paneer discs soaked in aromatic, saffron-infused milk, creating a rich and creamy experience without relying on any nuts. Carefully flavored with cardamom, rose water, and a hint of cornstarch for perfect texture, this dessert is ideal for special occasions or whenever you’re craving something decadent yet allergy-friendly. With a straightforward technique for crafting tender paneer and a syrup-soak process that ensures each bite is irresistibly moist, Nut-Free Ras Malai is a chilled treat that will impress your family and guests alike. Enjoy this nut-free adaptation that retains all the charm and flavor of its traditional counterpart!
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Recipe Information
Ingredients
- 2 liters Whole milk
- 4 tablespoons Lemon juice
- 1 cup Water
- 250 grams Granulated sugar
- 6 Cardamom pods
- 10 Saffron strands
- 2 teaspoons Rose water
- 2 tablespoons Cornstarch
- 100 grams Sugar for syrup
Instructions
Bring 1 liter of whole milk to a boil in a large, heavy-bottomed pot.
Turn off the heat and add the lemon juice gradually while stirring gently until the milk curdles completely.
Once the whey separates, strain the curds using a muslin cloth. Rinse the curds under cold running water to remove any lemon flavor.
Gather the muslin cloth and squeeze out excess water. Hang it for about 30 minutes to ensure the paneer is firm.
Once drained, knead the paneer with your palms on a clean surface for 8-10 minutes to form a smooth dough.
Divide the dough into 12 equal portions and shape them into small, flat discs.
Meanwhile, in a separate pot, bring 1 cup of water and 100 grams of sugar to a boil. Add the shaped paneer discs and cover, cooking for 10 minutes until they double in size.
In another pan, bring the remaining 1 liter of milk to a boil and simmer until it reduces slightly, about 15 minutes.
Add the remaining sugar (250 grams), crushed cardamom pods, and saffron strands to the simmering milk. Stir well and cook for another 5 minutes.
Dissolve cornstarch in a little water and add it to the milk while stirring continuously to thicken the mixture slightly.
Add rose water, mix well, and take the milk mixture off the heat.
Gently squeeze the syrup-soaked paneer discs to remove excess syrup and transfer them to the prepared milk mixture.
Let the Ras Malai discs soak in the flavored milk for at least 2 hours in the refrigerator.
Serve chilled, garnished with a few extra saffron strands if desired.
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 248 mg | 82% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 446.6 g | 162% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 413.3 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 2653 mg | 204% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 3713 mg | 79% | |
*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.
