Ras Madhuri | How to make Ras Madhuri

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BySujata Limbu
Created on 2nd Sep 2015
  • Ras Madhuri, How to make Ras Madhuri
Ras Madhuriby Sujata Limbu
  • Ras Madhuri | How to make Ras Madhuri (142 likes)

  • 2 reviews
    Rate It!
  • By Sujata Limbu
    Created on 2nd Sep 2015

About Ras Madhuri

These are rasgullas rolls which are interlaced with sandesh and presented attractively.

Ras Madhuri is an aromatic, flavorful and delicious dish which is very much popular in West Bengal. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Ras Madhuri is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Ras Madhuri at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Ras Madhuri by Sujata Limbu in step by step with pictures so you can easily learn how to cook the perfect Ras Madhuri at your home without any difficulties. Ras Madhuri is one of the representative dishes of West Bengal which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time20mins
  • Serves6People

Video for key ingredients

  • How to make Khoya

Ras Madhuri

Ingredients to make Ras Madhuri

  • 1 cup fresh Mawa
  • 7-8 Rasgullas
  • 4 tablespoons Caster sugar
  • 2-3 drops of Rose water
  • A few Saffron strands
  • Pomegranate seeds to garnish

How to make Ras Madhuri

  1. Take the rasgullas and cut them into two pieces each. Leave them in their sugar syrup.
  2. In the meantime, take the mawa in a clean bowl and mix it with the sugar and rose water. Knead this mixture till it is very smooth. Keep aside.Divide into two parts and add saffron strands to one to make it yellowish in colour.
  3. Now, squeeze the rasgullas and drain the excess sugar syrup. Using your fingers flatten these rasgullas into oval shapes.
  4. Make a smooth layer of the saffron coloured mawa on top of the rasgullas with a flat spatula. Put the white mawa in a piping bag and pipe out a border on top decoratively as in the picture.
  5. Refrigerate this dish for 1-2 hours in the fridge before serving.
  6. Serve cold with a garnish of pomegranate seeds.

Reviews for Ras Madhuri (2)

Deepti Jain8 months ago

Veena Kaliaa year ago
very nice will try