Ras Malai is one of the most cherished Indian sweets — soft, spongy cheese dumplings soaked in creamy, fragrant milk and topped with nuts. It’s a dessert fit for festivals, celebrations, or any special gathering. This recipe serves 6–8 people.
Ingredients
For the Cheese Dumplings (Paneer):
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1 liter whole milk
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2–3 tablespoons lemon juice or vinegar
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4–5 cups water
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1 cup sugar
For the Sweetened Milk (Ras):
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1 liter whole milk
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½ cup sugar (adjust to taste)
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½ teaspoon cardamom powder
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A pinch of saffron threads
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2–3 tablespoons sliced almonds and pistachios
Making the Paneer Dumplings
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Boil the milk in a large pot. When it comes to a boil, add lemon juice or vinegar. Stir until the milk curdles and the whey separates.
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Strain the curds through a muslin cloth or fine strainer and rinse under cold water to remove the sourness.
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Squeeze out excess water and hang the cloth for 30–40 minutes until the paneer is slightly dry but still moist.
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Knead the paneer on a clean surface for 5–7 minutes until smooth and soft. Divide it into 12–15 small balls and flatten slightly.
Cooking the Dumplings
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In a large pan, boil 4–5 cups of water and 1 cup sugar.
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Gently drop the paneer disks into the boiling sugar syrup. Cover and cook for 15–20 minutes until they double in size.
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Remove and set aside.
Making the Ras (Sweetened Milk)
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Boil the 1 liter of milk until it reduces to about ¾ of its quantity. Stir frequently to prevent burning.
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Add sugar, cardamom, and saffron threads, and cook for another 5–7 minutes.
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Gently add the drained dumplings into the warm milk and let them soak for at least 1–2 hours.
Serving
Serve chilled, garnished with sliced almonds and pistachios.
Storing
Ras Malai can be kept in the refrigerator for up to 3–4 days. Its flavor improves with time as the dumplings soak in the creamy milk.
Ras Malai is a delicate treat with a creamy, melt-in-the-mouth texture — a timeless dessert that captures the heart of traditional Indian celebrations.
