Ras Malai
Indulge in the heavenly delight of Ras Malai, a classic Indian dessert combining soft, spongy paneer balls soaked in a luscious, creamy milk base infused with cardamom and saffron. This beloved recipe is made from scratch, starting with homemade chhena (paneer), carefully kneaded and shaped into delicate rounds before being cooked in a fragrant sugar syrup. The creamy "ras" is crafted by reducing whole milk until rich and velvety, enhanced with aromatic spices and topped with finely chopped pistachios and almonds for a nutty crunch. Perfectly chilled and beautifully garnished, Ras Malai is ideal for celebrations or as a decadent sweet treat after any meal. With its irresistible flavor and melt-in-your-mouth texture, this dessert is sure to captivate anyone who tries it. Keywords: Ras Malai recipe, Indian dessert, paneer balls, creamy milk base, saffron, cardamom, easy homemade sweets, festive dessert.
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Chop pistachios and almonds finely and add most of them to the reduced milk, reserving some for garnish.
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.
Serve the Ras Malai chilled, garnished with the reserved pistachios and a few more saffron strands for a fabulous finish.
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 248 mg | 82% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 402.0 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 2674 mg | 206% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 3349 mg | 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.
