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Photo of Thandai Ras Malai by Linsy Patel at BetterButter

Thandai Ras Malai

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

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!

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • West Bengal
  • Blending
  • Boiling
  • Dessert
  • Healthy

Ingredients Serving: 6

  1. 1 cup homemade 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 strands


  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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