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Photo of Thandai Ras Malai by Linsy Patel at BetterButter

Thandai Ras Malai

Linsy Patel
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Thandai Ras Malai RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • West Bengal
  • Dessert
  • Low Fat

Ingredients Serving: 4

  1. 1 cup home made paneer
  2. 1 tbsp thandai masala
  3. 1 tbsp semolina
  4. 1 tsp cardamom powder
  5. 1 tbsp sugar
  6. For the Syrup:
  7. 2 cups water
  8. 1 cup sugar
  9. For the Spiced Milk:
  10. 1 can of Evaporated milk
  11. 2 cans of whole milk
  12. 4-5 tbsp of sugar
  13. 2 tbsp thandai masala
  14. Few saffron silks


  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.

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