Thandai Ras Malai | How to make Thandai Ras Malai

By Linsy Patel  |  27th Apr 2016  |  
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  • Thandai Ras Malai, How to make Thandai Ras Malai
Thandai Ras Malaiby Linsy Patel
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

11

0





About Thandai Ras Malai

Nowadays we all have this urge to eat dessert after dinner, so I ended having something in my fridge. I was thinking in that direction only about sweet dish. I thought of making Ras malai, but not the traditional one. I wanted to add some twist in that and thought why not to add thandai masala in ras malai, so I did it and oh l loved it!

Thandai Ras Malai, a deliciously finger licking recipe to treat your family and friends. This recipe of Thandai Ras Malai by Linsy Patel will definitely help you in its preparation. The Thandai Ras Malai can be prepared within 20 minutes. The time taken for cooking Thandai Ras Malai is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Thandai Ras Malai step by step. The detailed explanation makes Thandai Ras Malai so simple and easy that even beginners can try it out. The recipe for Thandai Ras Malai can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Thandai Ras Malai from BetterButter.

Thandai Ras Malai

Ingredients to make Thandai Ras Malai

  • 1 cup homemade 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 strands

How to make Thandai Ras Malai

  1. Make sure your paneer is dry and washed and has no sourness of vinegar in it. Put it in a blender and mix it for a minute or separate it with your hands for 5 minutes.
  2. Take it out, add sugar, semolina, thandai masala, cardamom and mix it till your hands become oily. The more you knead the paneer, the softer the balls will be.
  3. By the time you make all the balls, start making the sugar syrup. In a big pan, add the water, sugar and boil it.
  4. Once all balls are done, add it in and close the lid. Cook it for 15 minutes. Shut off the gas and open the lid, leave it inside till it's cold.
  5. Now make the Rabdi for it. Heat a big bowl, add both the milk, sugar, thandai masala, saffron and cook till it thickens a little bit.
  6. Don't thicken it too much because it will also thicken once it's cold. Take it out in a bowl so it gets cold.
  7. Never put cold balls into the hot milk. Only put them in when the both are completely cooled.
  8. Gently squish water from the balls and add it in the cold milk.

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