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Home / Recipes / Thandai Ras Malai / Cottage cheese balls in Spiced Milk

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Thandai Ras Malai / Cottage cheese balls in Spiced Milk

Linsy Patel
10 minutes
Prep Time
10 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Thandai Ras Malai / Cottage cheese balls in Spiced Milk RECIPE

Again, my milk had gone bad and I had no choice but to make paneer. Nowadays we all have this urge to eat dessert after dinner, so I ended having something in my fridge. I was thinking in the direction of a sweet dish, thought of making the ras malai, but not the traditional one. I wanted to do some twist in that and thought why not add Thandai masala in Ras malai? so I did it and oh l love it. You can just make thandai rasgulla too, no need to add it in the spiced milk or rabdi.

Recipe Tags

  • Holi
  • Egg-free
  • Medium
  • Gujarat
  • Dessert
  • Egg Free

Ingredients Serving: 6

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


  1. Make sure your paneer is dry and washed and has no sourness of vinegar in it. Put it in the blender and mix it for a minute or separate it with hands for five minutes. Take it out, add sugar, semolina, thandai masala and cardamom.
  2. Mix it till your hands become oily. The more you knead the softer the paneer balls will be.
  3. By the time you make all the balls, start preparing the sugar syrup. In a big pan, add water and sugar and boil it well.
  4. Once all the balls are done, add it in and close the lid. Cook it for 15 minutes. Turn off the gas and open the lid and leave it inside till its cold.
  5. To prepare the rabdi, heat a big bowl, add both the milk, sugar, thandai masala, saffron and cook it till it thickens a little bit. Don't thicken too much because it will thicken once its cold. Take it out in a bowl so it gets cold.
  6. Note to never ever put cold balls in hot milk. Only put it in when both are completely cooled. Gently squish the water from the balls and add it in to the cold milk.
  7. Put it in fridge so its chilled. Serve in individual bowl with two balls with lots of milk. (You can add thandai masala to only in milk or only in balls too.)

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