Ras Malai | How to make Ras Malai

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By Vandana Tyagi
Created on 4th Jun 2016
  • Ras Malai, How to make Ras Malai
  • Ras Malai | How to make Ras Malai (8 likes)

  • 1 review
    Rate It!
  • By Vandana Tyagi
    Created on 4th Jun 2016

About Ras Malai

Made of paneer and milk.

Ras Malai is a popular aromatic and delicious dish. You can try making this amazing Ras Malai in your kitchen. This recipe requires 60 minutes for preparation and 60 minutes to cook. The Ras Malai by Vandana Tyagi has detailed steps with pictures so you can easily learn how to cook Ras Malai at home without any difficulty. Ras Malai is enjoyed by everyone and can be served on special occasions. The flavours of the Ras Malai would satiate your taste buds. You must try making Ras Malai this weekend. Share your Ras Malai cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Vandana Tyagi for inputs. In case you have any queries for Ras Malai you can comment on the recipe page to connect with the Vandana Tyagi. You can also rate the Ras Malai and give feedback.

  • Prep Time60mins
  • Cook Time60mins
  • Serves4People
Ras Malai

Ingredients to make Ras Malai

  • For making paneer: 1 l milk
  • For making rabdi: 1 l milk, 150 gm sugar, 1 pinch cardamom powder, 1 pinch kesar
  • For garnishing: 5-6 almonds, 2 cashew

How to make Ras Malai

  1. Firstly, to make paneer at home, take 1l of milk and bring it to boil, then add 1/2 tablespoon lemon juice/vinegar to it. Then take a cotton cloth and sieve the paneer.
  2. Then holding all the edges of the cloth together bring it under running water to remove the smell of lemon or vinegar. Try to drain water from the paneer by hanging it.
  3. Side by side, take a heavy bottom pan so that milk does not stick to the bottom and pour 1 l of milk and bring to a boil, let it simmer for at least 30 mins so that it thickens. Keep stirring the milk at an interval of 4 to 5 minutes.
  4. As the milk starts to thicken, add cardamom powder, and 6 tablespoon sugar to it or as per your taste. Also add kesar dissolved in two spoon water to the boiling milk.
  5. Rabdi will be ready after 30 mins, you can see thickened milk, then add almonds , cashew pieces to it.
  6. Take a pan and bring 2 cups water to boil and add 100 gm sugar and let it simmer for approximately 10 min while you knead and make balls of paneer.
  7. Now take the paneer in a plate and knead it for at least 5 minutes, so that it becomes soft.
  8. Make small balls of paneer and then flatten them gently between your palms.
  9. Immerse the paneer balls in boiling water and cover it with lid for 10 minutes.
  10. After 10 minutes open lid and take the paneer balls out and squeeze them gently and add into rabdi.
  11. Keep it in fridge for an hour and serve cold with garnishing of almonds.
My Tip: Paneer balls should not have much cracks so knead the dough properly.

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harshitha ka year ago
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