Ras Malai Indian Cheese Balls in Milk
Indulge in the creamy, saffron-infused delight of Ras Malai, a beloved Indian dessert featuring soft, melt-in-your-mouth cheese balls (paneer) soaked in fragrant, cardamom-spiced milk. Perfectly sweetened with sugar and enriched with condensed milk, this luxurious dish boasts a velvety texture and a hint of floral saffron. Garnished with finely chopped pistachios and almonds, each bite offers a symphony of flavors and textures. This show-stopping dessert is best served chilled, making it an elegant and refreshing treat for festive occasions or special celebrations. Whether you’re hosting a dinner party or simply satisfying your sweet cravings, Ras Malai is sure to impress with its timeless charm and irresistible decadence!
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Recipe Information
Ingredients
- 2 liters Full-fat milk
- 2 tablespoons Vinegar or lemon juice
- 4 cups Water
- 1.5 cups Sugar
- 4 pods Cardamom pods
- 10 strands Saffron strands
- 2 tablespoons Pistachios (finely chopped)
- 2 tablespoons Almonds (finely chopped)
- 0.5 cups Condensed milk
Instructions
Heat 1 liter of full-fat milk in a large, heavy-bottomed pan over medium heat. Bring it to a boil, stirring occasionally to prevent it from sticking to the bottom.
Once it starts boiling, reduce the heat to low and slowly add the vinegar or lemon juice while stirring continuously. The milk will curdle, and the whey will separate from the curd.
Strain the curdled milk through a fine muslin cloth or cheesecloth. Rinse the curds (paneer) under cold water to remove any sour taste from the vinegar or lemon juice. Gently squeeze out excess water and hang the cloth for 30 minutes to allow the paneer to drain completely.
After draining, knead the paneer for 8-10 minutes until it becomes soft, smooth, and pliable. Divide the paneer into small, equal-sized portions and roll them into smooth balls. Flatten these balls slightly into disc shapes and set aside.
In a large pot, add 4 cups of water and 1 cup of sugar. Bring it to a boil. Once boiling, gently drop the paneer discs into the sugar water. Cover the pot and cook for 10-12 minutes on medium heat. The discs will expand in size.
Remove the cooked discs from the sugar syrup and set aside to cool. Gently squeeze out excess syrup from the discs without breaking them.
In a separate pan, heat 1 liter of milk. Add cardamom pods, saffron strands, and remaining 0.5 cup of sugar. Let it simmer on low heat for 15-20 minutes, stirring occasionally, until it thickens slightly. Add the condensed milk and mix well.
Add the cooked paneer discs to the milk mixture and simmer for an additional 5 minutes so they absorb the flavors.
Turn off the heat and let the Ras Malai cool to room temperature. Transfer to the refrigerator to chill for at least 2 hours.
Garnish with finely chopped pistachios and almonds before serving. Serve chilled and enjoy!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 80.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 523 mg | 40% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 660 mg | 14% | |
*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.
