Ras Malai


For the rasmalai balls

  • 1 liter whole milk

  • 4 tablespoons lemon juice

  • 1 teaspoon cornflour

  • 4 cups water

  • 1 cup sugar

For the ras (syrup)

  • 500 ml whole milk

  • 5-6 green cardamom, peeled and crushed to get the powder

  • saffron a pinch (option)

  • 3-4 tablespoons sugar

  • finely chopped pista, Almonds


Ras malai Balls

  • Boil milk in a heavy bottom pan. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.

  • Wait for 5-10 minutes and then start adding lemon juice till milk curdles.

  • Add lemon juice till the milk curdles completely.

  • Using a strainer drain the water and collect the chena.

  • Rinse it under tap water so that there's no trace of lemon juice in it.

  • Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.

  • Add cornflour and start mashing the chena till it’s smooth.

  • Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.

  • Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.

  • Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.

  • Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.

Thickened Milk

  • In a heavy bottom pan, boil of milk.

  • Soak few strands of saffron in a tablespoon of warm milk and set aside.

  • Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

  • After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

  • Also add finely chopped pista, Almonds [if using]. Mix and switch off the flame.

  • Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.

  • Transfer the balls to thickened milk [milk should be warm].

  • Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.

2 views0 comments

Recent Posts

See All