Ras Malai Recipe

Posted on March 12th, 2011 by
Ras Malai Recipe
Serves 5 people
10 minutes

Ras Malai is an Indian delicacy, paneer (Indian home made cheese) balls soaked in sweetened and thickened milk, flavored with saffron and cardamom. Serve chilled and garnished with pistachios. This is very quick recipe of Rasmalai.

Method:

  1. Drain sugar syrup from the rasgullas and keep aside.
  2. In a heavy bottom pan, boil milk, sugar and saffron on a medium heat.
  3. Boil for 10 minutes stirring occationally, turn off the heat and keep aside.
  4. Squeeze rasgullas gently to remove all sugar syrup they have absorbed.
  5. Add cardamom powder and rasgullas to warm milk and sugar mixture, chill for 2 to 3 hours.
  6. Garnish with pistachio and serve chilled.

Ingredients

  • 1 Can of Rasgullas
  • 4 Cups Milk
  • 6 Tablespoons Sugar
  • 10 to 12 Starnd of Saffron
  • 2 Cardamoms, powdered
  • To Garnish:
  • 2 Tablespoons Pistachios, crushed
Posted under categories:

Paneer (Indian Cheese) Sweets / Desserts

You may also like:

3 Responses to “Ras Malai Recipe”

  1. i was wondering if i can get a good name for my ras malai stall in school. so please help me i want it before this sunday.

  2. can some body give me ras malai recipe made from milk powder not the cottge cheese or khoya ones.plzz give me the one which you ppl have tried and turned out to be gr8

  3. For eg: Rasogulla is made from cottage cheese and chum chum too is made same way, then why chum chum and rasogulla is different and why is rasmalai and rajbhog different. If all of them are made by adding cottage cheese and sugar then why they are differnet

    What is the difference between Rasogulla, chum chum, ras-malai, rajbhog and sandesh

Leave a Reply

Protected by Copyscape Plagiarism Checker
Urvi's Kitchen