Ras Malai Recipe: A sweet Indian Delight

Introduction to Ras Malai Recipe

Ras Malai is one of the most popular and delicious Indian desserts. Soft, spongy paneer balls soaked in a rich, saffron-flavored milk make it an irresistible treat for any occasion. Whether it’s Diwali, Holi, Eid, or just a craving for something sweet, Ras Malai is a perfect choice.

In this detailed guide, I will show you how to make authentic Ras Malai at home with simple ingredients and easy steps. By the end of this post, you’ll have all the knowledge you need to prepare soft, juicy, and melt-in-the-mouth Ras Malai just like the ones from sweet shops.

I am sure you will love this Ras Malai Recipe, For more Food Recipe`s please visit my site Foodies Guy.

---

What is Ras Malai?

Ras Malai is a classic Bengali dessert made from chenna (paneer balls), which are first cooked in sugar syrup and then soaked in sweet, flavored milk (rabri). The name “Ras Malai” comes from two words:

• “Ras” – meaning juice or syrup
• “Malai” – meaning cream

The dish is rich, creamy, and mildly sweet, making it a favorite among dessert lovers.

---

Why You’ll Love This Ras Malai Recipe

✔️ Authentic taste – Just like the ones from Indian sweet shops
✔️ Simple ingredients – Uses everyday kitchen staples
✔️ No store-bought paneer needed – We will make fresh chenna (paneer)
✔️ Perfect for festivals – A must-have dessert for special occasions
✔️ Soft & spongy texture – Master the trick to getting the perfect texture

---

Ingredients for Ras Malai Recipe

The ingredients for making soft and juicy Ras Malai are divided into three sections: Paneer Balls (Rasgullas), Sugar Syrup, and Flavored Milk (Ras).

1. Ingredients for Paneer Balls (Chenna/Rasgullas)

Ingredient	Quantity
Full-fat milk	1 liter
Lemon juice or vinegar	2 tbsp
Ice-cold water	1 cup
Cornflour	1/2 tsp

2. Ingredients for Sugar Syrup

Ingredient	Quantity
Sugar	1 cup
Water	4 cups
Cardamom pods (crushed)	2

3. Ingredients for Flavored Milk (Ras)

Ingredient	Quantity
Full-fat milk	1 liter
Sugar	1/4 cup
Saffron strands	10-12
Cardamom powder	1/2 tsp
Chopped pistachios & almonds	2 tbsp
Rose water	1/2 tsp

---

Instructions to Make Ras Malai

Follow these easy and detailed instructions of Ras Malai Recipe to prepare perfect Ras Malai at home.

Step 1: Making Chenna (Paneer) for Rasgullas

1. Boil the Milk:
   • In a heavy-bottomed pan, bring 1 liter of full-fat milk to a boil over medium heat. Stir occasionally to prevent burning.
2. Curdle the Milk:
   • Once the milk reaches a rolling boil, turn off the heat.
   • Add 2 tbsp lemon juice or vinegar, stirring gently. The milk will begin to curdle, separating into whey and paneer solids (chenna).
3. Strain and Rinse:
   • Pour the curdled milk into a muslin cloth or fine sieve over a bowl.
   • Immediately rinse it under cold water to remove the acidic taste.
4. Drain Excess Water:
   • Gather the cloth edges and squeeze out excess water.
   • Hang it for 30 minutes to drain completely.

Step 2: Kneading the Chenna and Making Balls

1. Mash the Chenna:
   • Transfer the paneer to a clean surface.
   • Add 1/2 tsp cornflour and knead for 8-10 minutes until smooth and soft.
2. Shape the Balls:
   • Divide into small portions and roll them into smooth balls (about 1-inch size).
   • Ensure there are no cracks, as they might break while cooking.

Step 3: Cooking the Rasgullas in Sugar Syrup

1. Prepare the Sugar Syrup:
   • In a wide pot, add 4 cups of water and 1 cup of sugar.
   • Add 2 crushed cardamom pods and bring to a boil.
2. Cook the Rasgullas:
   • Gently drop the prepared balls into boiling syrup.
   • Cover and cook on medium heat for 15 minutes, stirring gently every 5 minutes.
3. Check the Rasgullas:
   • They should double in size and be soft and spongy.
   • Turn off the heat and let them cool in the syrup.

Step 4: Preparing the Flavored Milk (Ras)

1. Boil the Milk:
   • In another pot, bring 1 liter of full-fat milk to a boil.
   • Simmer for 10 minutes, stirring occasionally.
2. Add Flavoring:
   • Add 1/4 cup sugar, 10-12 saffron strands, and 1/2 tsp cardamom powder.
   • Let it cook for another 5 minutes on low heat.
3. Cool the Milk:
   • Turn off the heat and add 1/2 tsp rose water for extra aroma.

Step 5: Assembling the Ras Malai

1. Squeeze Rasgullas:
   • Take the cooked rasgullas and gently squeeze out excess sugar syrup.
2. Soak in Flavored Milk:
   • Drop them into the prepared flavored milk.
   • Let them soak for at least 2-3 hours (preferably overnight) in the refrigerator.
3. Garnish & Serve:
   • Garnish with chopped almonds and pistachios.
   • Serve chilled for the best taste.

Your Ras Malai is ready, Hope you Enjoyed this Ras Malai Recipe.

---

Pro Tips for Perfect Ras Malai

✔️ Use full-fat milk – This ensures rich and creamy results.
✔️ Knead the chenna well – Kneading is key to soft, spongy rasgullas.
✔️ Cook in boiling syrup – Rasgullas need high heat to expand properly.
✔️ Chill before serving – Let the flavors blend for the best taste.

---

Common Mistakes to Avoid in this Ras Malai Recipe

Even small mistakes can ruin the texture of Ras Malai. Here are key mistakes to avoid:

• Not kneading chenna properly – Knead for 8-10 minutes until smooth for soft rasgullas.
• Overcooking the rasgullas – Cooking too long in syrup makes them rubbery; stop when they double in size.
• Using low-fat milk – Always use full-fat milk for rich and creamy Ras Malai.
• Not boiling the sugar syrup properly – The syrup must be boiling hot before adding rasgullas.
• Skipping excess syrup removal – Squeeze out sugar syrup before soaking in rabri for better absorption.
• Not soaking long enough – Let Ras Malai rest for 2-3 hours (or overnight) for the best flavor.

Avoid these mistakes to achieve soft, juicy, and delicious Ras Malai! 😊

---

Serving Suggestions for Ras Malai

• Ras Malai is best enjoyed cold, making it a perfect dessert for any occasion. Here’s how you can serve it:
• ✔️ Chilled – Always serve Ras Malai cold for the best taste. Refrigerate for at least 2-3 hours before serving.
  ✔️ Garnished with Nuts – Sprinkle chopped pistachios, almonds, or cashews on top for extra crunch.
  ✔️ With Rose Petals – A few fresh rose petals enhance both the aroma and visual appeal.
  ✔️ With Extra Rabri – Serve with an extra spoonful of thickened milk (rabri) for added richness.
  ✔️ On Festive Platters – Pair it with Gulab Jamun, Jalebi, or Kaju Katli for a festive Indian dessert platter.
  ✔️ Drizzle with Saffron Milk – A final drizzle of saffron-infused milk enhances the flavors beautifully.

---

Nutritional Information of Ras Malai

Ras Malai is a rich and indulgent dessert, so it’s best enjoyed in moderation. Here’s the approximate nutritional breakdown per one serving (one piece of Ras Malai):

Nutrient	Per Serving (1 piece)
Calories	250 kcal
Carbohydrates	30g
Protein	8g
Fats	12g
Saturated Fat	7g
Cholesterol	40mg
Sugars	22g
Calcium	150mg

💡 Tip: If you want a lighter version, you can reduce sugar and use toned milk instead of full-fat milk.

---

Conclusion

Making homemade Ras Malai might seem challenging, but with the right technique, you can achieve the same soft, juicy, and creamy texture as your favorite sweet shop.

By following this step-by-step guide and avoiding common mistakes, you can create a perfect Ras Malai that will impress your family and guests. Whether you make it for a special festival or simply to satisfy your sweet cravings, this dessert is sure to be a crowd-pleaser.

So, go ahead and try this authentic Ras Malai recipe, and don’t forget to share your experience!

---

FAQs this Ras Malai Recipe

Questions that are frequently asked for this Ras Malai Recipe.