Thandai Ras Malai | How to make Thandai Ras Malai

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By Linsy Patel
Created on 14th Jan 2016
  • Thandai Ras Malai, How to make Thandai Ras Malai
Thandai Ras Malaiby Linsy Patel
  • Thandai Ras Malai | How to make Thandai Ras Malai (16 likes)

  • 0 reviews
    Rate It!
  • By Linsy Patel
    Created on 14th Jan 2016

About Thandai Ras Malai

Once again, my milk has gone bad and I had no choice but to make paneer. My thinking cap was on about how to make this dish. Nowadays we all have this urge to eat dessert after dinner, so I ended up making such a dessert.

Thandai Ras Malai is a delicious dish which is liked by people of all age groups. Thandai Ras Malai by Linsy Patel has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Thandai Ras Malai at many restaurants and you can also prepare this at home. This authentic and mouthwatering Thandai Ras Malai takes 15 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Thandai Ras Malai is a good option for you. The flavour of Thandai Ras Malai is tempting and you will enjoy each bite of this. Try this Thandai Ras Malai on weekends and impress your family and friends. You can comment and rate the Thandai Ras Malai recipe on the page below.

  • Prep Time15mins
  • Cook Time20mins
  • Serves4People
Thandai Ras Malai

Ingredients to make Thandai Ras Malai

  • 1 cup home made paneer
  • 1 tbsp thandai masala
  • 1 tbsp semolina
  • 1 tsp cardamom powder
  • 1 tbsp sugar
  • For the Syrup:
  • 2 cups water
  • 1 cup sugar
  • For the Spiced Milk:
  • 1 can of Evaporated milk
  • 2 cans of whole milk
  • 4-5 tbsp of sugar
  • 2 tbsp thandai masala
  • Few saffron silks

How to make Thandai Ras Malai

  1. Method for Balls : Make sure your paneer is dry and washed and had no sourness of vinegar in it. Put it in the blender and mix it for a minute or separate it with hand for five minutes. Then take it out, add sugar, semolina, thandai masala,
  2. While making the balls, start making the sugar syrup as well. Take a big pan, add the water and sugar. Once the balls are done, add it and close the lid, cook this for another 15 minutes. Turn off the gas, uncover the lid and leave it inside.
  3. To prepare the rabdi, heat a big bowl, add in both the milk, sugar, thandai masala, saffron and cook it till this thickens a little bit. However, do not thicken it too much as it will thicken itself once it's cold. Take it out in bowl so it gets cold.
  4. Note to never put these cold balls immediately into the hot milk. Only put it in once both are completely cooled. Gently squish water from balls and add it in the cold milk.
  5. Keep it in the fridge so its chilled.
  6. Serve in individual bowls with two balls and lots of milk.
My Tip: You can add thandai masala only in the milk or only in the balls. You can add saffron in milk or paneer as well.

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