Ras Malai is the kind of dessert that instantly carries you to an Indian celebration. Picture a wedding feast or Diwali gathering, the clatter of plates, the buzz of conversation, and then a chilled bowl of Ras Malai arrives at your table. Soft chenna patties rest in saffron milk, finished with a sprinkle of pistachios on top.
Born in Bengal, this sweet has since traveled across India, becoming a centerpiece at festive tables. Its magic lies in contrasts: spongy yet delicate patties soaking up creamy milk, lightly sweet but deeply aromatic with green cardamom. Every spoonful feels like its own celebration, which is why it’s cherished across generations.
Why you’ll love this
- Pillowy-soft paneer patties that melt in your mouth
- Lightly sweet milk flavored with saffron and cardamom
- Perfect make-ahead dessert for gatherings
- Gluten-free and eggless
- Feels rich but isn’t heavy
Ras Malai
Ingredients
For the Patties (Chenna)
- 8 cups 2 liters whole milk
- 2 tablespoons lemon juice or vinegar
- 4 cups 1 liter water
- 1 cup 200 g sugar
For the Milk Syrup (Ras)
- 4 cups 1 liter whole milk
- ½ cup 100 g sugar (adjust to taste)
- 4 –5 green cardamom pods crushed
- Pinch of saffron threads optional but traditional
- 2 tablespoons chopped pistachios or almonds for garnish
Instructions
- Make the Chenna (Paneer): Bring milk to a boil in a heavy pot. Reduce heat and stir in lemon juice. Once the milk curdles, turn off heat. Strain through a muslin cloth, rinse with cold water, and squeeze out extra whey. Hang for 30 minutes to drain.
- Shape the Patties: Knead the drained paneer for 8–10 minutes until smooth and pliable. Divide into equal portions and shape into small discs (not too thick, as they expand when cooked).
- Cook the Patties: In a wide pot, bring water and sugar to a boil. Drop in the paneer discs gently. Cover and simmer for 12–15 minutes. They will puff and become spongy. Remove and cool.
- Prepare the Milk Syrup (Ras): In another pot, bring milk to a gentle simmer. Stir often and cook until slightly thickened. Add sugar, cardamom, and saffron. Simmer for 8–10 minutes more. Cool completely.
- Assemble the Ras Malai: Gently squeeze extra syrup from the cooked patties. Place them into the cooled milk syrup. Refrigerate at least 2–3 hours before serving.
- Serve: Garnish with pistachios or almonds. Serve chilled.
Notes
- Use condensed milk for quicker thickening.
- Rose water can be added for fragrance.
- Knead chenna until smooth — this ensures soft, spongy patties.
- Don’t overcrowd patties when boiling in sugar syrup.
- Best made 1 day ahead and chilled.
- Keeps in the fridge for 3 days.
- Serve in individual bowls for elegance.
- Perfect for festive thalis or dessert buffets.
- Nutty version: Add finely ground cashews or almonds into the milk syrup for a richer base.
Fruit touch: Top with fresh mango or lychee pieces before serving.
Lighter: Use low-fat milk, though the texture won’t be as creamy.
Extra fragrant: Add a drop of kewra (pandan) water along with saffron.
Nutrition
FAQs
Why is my Ras Malai hard?
The chenna wasn’t kneaded enough or patties were overcooked. Proper kneading ensures softness.
Can I make Ras Malai with store-bought paneer?
Fresh homemade chenna works best, but soft paneer can be used in a pinch.
Why did my patties break in syrup?
Too much moisture in chenna; squeeze it well before kneading.
Can Ras Malai be frozen?
Not recommended; freezing changes texture. Keep refrigerated only.
Ras Malai is one of those sweets that tastes like a celebration in every bite. Soft, creamy, and gently flavored, it’s the dessert you find at festive tables but it’s just as lovely to make ahead and enjoy on a quiet evening at home.
If you make ras malai, let me know in the comments; I’d love to hear how it turns out. For more Indian sweets and home-style dishes, follow along here:
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