Thandai Ras Malai | How to make Thandai Ras Malai

By Linsy Patel  |  27th Apr 2016  |  
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  • Photo of Thandai Ras Malai by Linsy Patel at BetterButter
Thandai Ras Malaiby Linsy Patel
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About Thandai Ras Malai Recipe

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 succulent delicacy which is famous all over the world. Thandai Ras Malai is one dish which makes its accompaniments tastier. With the overflow of flavours, Thandai Ras Malai has always been everyone's favourite. This recipe by Linsy Patel is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Thandai Ras Malai, just the perfect situation when you realise that you need to know how to make the perfect Thandai Ras Malai. So, at that time you can try out this delicious recipe by Linsy Patel. The recipe of Thandai Ras Malaiis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Thandai Ras Malai is 20 minute. This recipe of Thandai Ras Malai is perfect to serve 6. Thandai Ras Malai is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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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