Ras Malai Recipe

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 03/7/22
Ras Malai
Uzma Alam / EyeEm/ Getty Images
Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 servings
Nutrition Facts (per serving)
645 Calories
20g Fat
103g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 645
% Daily Value*
Total Fat 20g 25%
Saturated Fat 8g 41%
Cholesterol 44mg 15%
Sodium 230mg 10%
Total Carbohydrate 103g 37%
Dietary Fiber 3g 10%
Total Sugars 100g
Protein 19g
Vitamin C 1mg 3%
Calcium 633mg 49%
Iron 1mg 5%
Potassium 774mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Probably my favorite dessert, Ras Malai is dumplings made from cottage or riccotta cheese soaked in sweetened, thickened milk delicately flavored with cardamom. Serve it chilled and garnished with slivers of dried fruit.

Ingredients

  • 4 cups water

  • 1 cup sugar

  • 1 quart (1 liter) milk, to make paneer

  • 1 quart (1 liter) whole milk

  • 1/2 cup sugar

  • 1 tablespoon ground cardamom

  • 1/2 cup thinly sliced almonds, or pistachios

Steps to Make It

  1. Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.

  2. Knead the Paneer (How to make Paneer) in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center.

  3. When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.

  4. In another pan boil the 1 liter of full cream milk with the 1/2 cup of sugar, till reduced/thickened to 75 percent of its original volume. Turn off the fire, add the cardamom powder and mix well.

  5. Add the syrup soaked paneer balls (after draining) to the milk mixture and chill for a few hours.

  6. Before serving, garnish with slivers of dried fruit.