Thandai Ras Malai | How to make Thandai Ras Malai

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ByLinsy 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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Linsy Patel. Thandai Ras Malai is a dish which demands no explanations, it's a whole world of flavour in itself. Thandai Ras Malai is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Thandai Ras Malai by Linsy Patel is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Thandai Ras Malai.

  • 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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