Ras Malai, Traditional Indian Dessert

Ras Malai

Ingredients for making the Ras Malai

for chenna / paneer

  • 1 litre milk, full cream cows milk
  • 2 tbsp lemon juice
  • 1 cup water

for sugar syrup:

  • 1½ cup sugar
  • 8 cups water

for Making of Rabdi

  • 1 litre milk, full cream cows / buffalo milk
  • ¼ cup sugar½ tsp cardamom powder
  • 2 tbsp saffron milk
  • 7 pistachios, chopped
  • 5 almonds, chopped
  • 10 cashews, chopped

Method to be followed

Making of Chenna / paneer

  • firstly, boil milk.
  • additionally, add lemon juice and stir till milk curdles completely.
  • drain the curdled milk and squeeze off excess water.
  • after 30 minutes, start to knead the paneer for 10 minutes.
  • furthermore, make small balls and flatten. keep aside.

Making of sugar syrup

  • firstly, take sugar and water.
  • boil the syrup for 10 minutes.
  • after that, drop the prepared paneer balls.
  • cover and boil for 15 minutes.
  • furthermore, squeeze of sugar syrup.

Making of Rabdi

  • firstly, heat milk and get to a boil.
  • once a layer of cream is formed over the milk, stick it to sides of vessel.
  • repeat the process for at least 5 times or till milk reduces to one-third.
  • further, add sugar, cardamom powder and saffron milk.
  • give a good mix and get to boil.
  • also scrape off the collected cream from sides. and give a good stir.
  • further, refrigerate for 2-3 hours.

Ras malai

  • firstly, pour the chilled rabdi, over the squeezed paneer/Chenna balls.
  • finally garnish with few chopped nuts and allow to absorb for 2 hours.

Please Note

Served chilled with chopped dry fruits of your choice along with rabdi, its heavenly taste will definitely win the hearts of your loved one.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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