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Ras Malai served in a bowl with saffron milk, garnished with pistachios and almonds.
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Ras Malai

Ras Malai is a classic Indian dessert of paneer patties soaked in saffron- and cardamom-infused sweetened milk. Chilled before serving, it’s creamy, light, and unforgettable.
Prep Time30 minutes
Cook Time30 minutes
Chill Time3 hours
Total Time4 hours
Course: Dessert
Cuisine: Indian
Keyword: Ras Malai
Servings: 6 People
Calories: 1kcal

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
US Customary - Metric

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

Ingredient Swaps:
  • Use condensed milk for quicker thickening.
  • Rose water can be added for fragrance.
Technique Tips:
  • Knead chenna until smooth — this ensures soft, spongy patties.
  • Don’t overcrowd patties when boiling in sugar syrup.
Make-Ahead & Storage:
  • Best made 1 day ahead and chilled.
  • Keeps in the fridge for 3 days.
Serving Ideas:
  • Serve in individual bowls for elegance.
  • Perfect for festive thalis or dessert buffets.
Twist Ideas:
  • 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

Calories: 1kcal | Carbohydrates: 0.3g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.002g | Sodium: 0.05mg | Potassium: 5mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 0.3mg | Iron: 0.003mg