Ras Malai

Name: Ras Malai
Cook time: 200 min
Total time: 200 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 l Cow's Milk, full-fat; 2 tbsp Lemon Juice; 200g Sugar; 1 l Water; 1.5 l Cow's Milk, full-fat; 70g Sugar, about 1/3 cup; 13 strands of Saffron, soaked in 2 tbsp warm milk; 1/2 tsp Ground Cardamom; 1 tsp Rose Water; 2 tbsp Pistachios, sliced; 2 tbsp Almonds, sliced

Ras Malai is a luxurious Indian dessert of soft, milky cheese patties soaked in a fragrant, saffron-spiced condensed milk. Lightly sweet and delicately floral, each bite melts on the tongue and is finished with crunchy nuts for contrast. It’s an elegant treat to serve chilled for celebrations or a special finish to any meal.

Ras Malai is a luxurious Indian dessert of soft, milky cheese patties soaked in a fragrant, saffron-spiced condensed milk. Lightly... Show more

Traditional Indian Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

3 hrs

Price

0,49 €

Calories

355 kcal

vegetarian

low calorie

gluten free

low sodium

Method

Soak saffron

Warm 2 tbsp of full-fat cow's milk just until steaming, stir in the saffron, and let it steep for 10 minutes so the milk turns a deep golden color.

Curdle milk

Pour the remaining milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat, stirring often so it doesn't catch on the bottom. Lower the heat and add the Lemon Juice a little at a time, stirring until the milk splits into soft curds and pale green whey.

Drain chenna

Pour the curds and whey into a strainer lined with clean cloth, rinse the curds under cold water to remove the lemony taste, then gather the cloth and let the chenna drain for 10 minutes. It should end up damp, not dripping.

Knead and shape

Unwrap the drained chenna and knead it with the heel of your hand for 5–7 minutes until it becomes smooth, soft, and almost paste-like. Divide it into 12 small portions and flatten each one into a neat disc, pressing out any cracks at the edges as you go.

Cook syrup

Combine the Sugar and Water in a wide pan and bring it to a rolling boil, stirring until the sugar dissolves. Slip in the discs in a single layer, cover the pan, and simmer gently for 10 minutes; then switch off the heat and let them sit in the syrup for 10 minutes more so they puff up and absorb sweetness.

Reduce the ras

In another saucepan, bring the remaining milk to a boil, then lower the heat and simmer, stirring often and scraping the creamy layer from the sides back into the pan, until it reduces to a rich, slightly thickened sauce. Stir in the remaining sugar and the saffron milk, then finish with the Ground Cardamom and Rose Water and cook for 2 minutes more, just until fragrant.

Soak and chill

Use a slotted spoon to lift the discs from the syrup and transfer them into the warm ras off the heat. Spoon the milk over the tops so they soak evenly, then let everything cool to room temperature before covering and chilling for at least 2 hours.

Garnish and serve

Serve the ras malai chilled and finish with sliced Pistachios (sliced) and sliced Almonds (sliced) scattered over the top.

Ingredients

Method

For 6 servings

Adjust servings

For the chenna (paneer discs)

1 l Cow's Milk, full-fat
2 tbsp Lemon Juice

For the sugar syrup (to cook the discs)

200g Sugar
1 l Water

For the thickened milk (ras)

1.5 l Cow's Milk, full-fat
70g Sugar, about 1/3 cup
13 strands of Saffron, soaked in 2 tbsp warm milk
1/2 tsp Ground Cardamom
1 tsp Rose Water

For garnish

2 tbsp Pistachios, sliced
2 tbsp Almonds, sliced

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

355 kcal

18% of Daily kcal

Protein

8.7 g

17% RDI

Fat

10 g

4.5g sat fat

Carbs

57 g

21% RDI

Sugar

56 g

100% RDI

Fiber

0.7 g

2% RDI

Salt

0.1 g

2% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.1 / 10

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