Ras Malai

Ras Malai

It is time again for the “Secret recipe club” reveal!  I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation.  It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog.  All you have to do is choose a recipe, make it and blog about it on the specified date.  The only rule is to keep it a secret!  If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
So, the SRC is back after taking a break over the Christmas holidays!  This month’s assignment was very exciting for me as I was paired with Nayna of Simply.Food!  Nayna lives in the UK and is of Indian origins!  You know how much I love Indian food, so I had a blast browsing through all her delicious recipes.  I pinned so many of them, my head started spinning!  I had to resort to my husband and he picked one for me!  Having a HUGE sweet tooth, he chose a dessert: Ras Malai.  This very popular Indian dessert is made up of sweet paneer balls, cooked in sugar syrup until fluffy and served in a creamy milk sauce flavoured with cardamom and saffron.  The final dish is then garnished with nuts!  Need I say more?  I don’t think so…  My kids devoured it and my husband declared it a big success, and considering his expertise in the sweet department, I am quite satisfied with how this recipe turned out!  I’d like to dedicate this post to my mother in law as she really likes Ras Malai! <3
Thank you so much for such a scrumptious recipe Nayna!  Please, make sure you drop by Simply.Food and check out Nayna’s beautiful site!

Ras Malai

4.0 from 1 reviews
RAS MALAI
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: makes 12 small rasmalai
Ingredients
Milk Syrup
  • 750 ml – 3 cups milk
  • 60 gms – 4 tbsp sugar
  • 1 large pinch saffron
  • 1 tsp cardamom powder
Paneer
  • 1 lt – 4 cups milk
  • 3 tbsp lemon juice
  • 1 tsp all purpose flour (maida)
Sugar Syrup
  • 625 ml – 2.5 cups water
  • 60 gms – 4 tbsp sugar
Garnish
  • 1 tbsp pistachios, chopped
  • 1 tbsp almond slivers
  • Few strands of saffron
Instructions
Milk Syrup
  1. In a heavy bottomed pan, add the milk and bring to a boil.
  2. Add the saffron and let the milk simmer on low heat, stirring so it doesn't burn, until the milk reduces of half (this will take approximately 40 minutes).
  3. Then add the sugar and stir to dissolve it. Add the cardamom powder and stir well. Remove from the heat and keep it aside.
Paneer
  1. In a heavy bottomed pan, add the milk and bring to a boil.
  2. Add the lemon juice and stir. The milk will curdle and separate.
  3. Leave it untouched for 5 minutes, then place a muslin cloth in a colander and gently pour the separated milk in it.
  4. Run cold water over the separated milk to remove any traces of lemon juice.
  5. Squeeze out the access water from the paneer, wrap it in the muslin cloth and place a heavy object over it to help drain all the water out.
  6. Leave it like that for 30 minutes.
  7. After 30 minutes transfer the paneer to a bowl, add the flour and knead well to form a soft dough.
  8. Roll out 12 walnut sized balls from the paneer making sure there are no cracks. Flatten them slightly (like patties) and keep them under a damp tea towel.
Sugar Syrup
  1. In a wide-bottomed saucepan with a lid, add 2.5 cups of water and 4 tablespoons of sugar.
  2. Allow the syrup to boil, then add the paneer balls into it.
  3. Cover the pan and let the paneer balls cook for 15-20 minutes on low heat.
  4. When ready, the paneer balls will be spongy and will have doubled in size.
  5. Let them cool down a bit and when you can handle them, remove them from the sugar syrup. Slightly press each ball between your palms to remove the excess sugar syrup.
  6. Place the squeezed balls in the milk syrup made in step one. Let them cook on low heat for a couple of minutes so they soak up the milk syrup.
  7. Transfer the Ras Malai to a serving dish, let it cool down and refrigerate it.
  8. Just before serving, garnish with chopped pistachios, almond slivers and a few strands of saffron.
  9. Serve cold.

Ras Malai

Ras Malai

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Comments

  1. says

    My neighbour from Pakistan shared with me her home made ras malai and I loved it. I never guessed that that balls where made with paneer.
    I take note of the recipe :)

  2. says

    Beautiful recipe! I had never heard of it, I love Indian food but rarely order desserts, so now I have something to dream about… This seems like the type of dessert I would love, creamy, and perfumed with saffron, one of my favorite spices!

  3. says

    Thankyou for cooking from simply.food.I am so glad you enjoyed cooking the ras malai ,it is a fairly challenging dish and you have executed it brilliantly.It looks really delicious.

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