Ras Malai

Ras Malai is a delectable Indian dessert and my favorite right since childhood. It is made with fresh cottage cheese shaped into dumplings and soaked in sweetened milk. This was my first time making this recipe and to my surprise it turned out really well. I followed the traditional (lengthy!) way to make this dessert and let me tell you it was totally worth it.


1900 ml whole fat milk
1 Cup Sugar
1.5 Tsp. cardamom powder
2 Tbsp. White Vinegar


Preparing cottage cheese or chenna:

  • Take 900 ml milk in a non stick pan and bring it to boil, keep stirring so that milk doesn’t stick to the bottom of the pan. Set aside for 2-3 minutes.
  • Now add vinegar to the boiled milk, little at a time and stir gently. Leave it for about a minute and you’ll see that milk has curdled.
  • Strain cottage cheese or chenna using a cheese cloth (best way to do this is by lining a colander with cheese cloth, if you plant to use the whey place a bowl underneath to collect the whey).
  • Wash it well with water to get rid of any sourness or smell from vinegar.
  • Now squeeze the cheese cloth to remove liquid, make sure you do this gently. Now, hang the cheese cloth for about 45 minutes to remove all of the liquid.
  • Knead chenna for about 7-8 minutes, till it becomes smooth or dough like.

Preparing sweetened milk:

  • Take 1000 ml milk in a non stick pan and cook this for about 45 minutes, keep stirring and scraping the sides.
  • Add cardamom powder and 3/4 cup of sugar and mix well, cook for another 5 minutes.

Preparing chenna balls:

  • Divide chenna into equal portions a little smaller than the size of a ping pong ball.
  • Roll the portions in your hands until a smooth ball is formed. Lightly press the ball so that it flattens out.
  • In a pressure cooker add sufficient water and bring it to boil  (there should be enough water for the chenna balls to be dipped, also the chenna balls increase in size after cooking so you want to make sure you add enough water).
  • Add 1/2 cup sugar and boil for another 2 minutes.
  • Now add the chenna balls and close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
  • Remove cooked chenna balls and allow them to cool down.

Putting it all together:

  • Once chenna balls cool down, gently squeeze out the sugar syrup and add them to sweetened milk and cook for about 7 minutes on low medium heat.
  • Garnish with chopped nuts.

Served chilled!


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