Ultimate Ras Malai Recipe

The delectable dish of ras malai holds a special place in the hearts of dessert lovers, particularly those who appreciate the flavors of Bengali cuisine. This delightful treat is known for its irresistible taste, which tantalizes the palate whether enjoyed steaming hot or refreshingly chilled.The soft sweet spongy balls soak up the rich, thickened milk pleasingly. Saffron gives the rabri its gorgeous yellow hue, while cardamom infuses a subtle fragrance. Garnishing the sweet dish with pistachios offers a nutty bite.

Since the Portuguese introduced fresh cottage cheese or chenna to Indians, Bengali dessert chefs have utilized the ingredient to create incredible sweet treats. One such globally renowned West Bengal sweet is the “rosshogolla.” It is believed that in order to elevate the rasgulla and make it last longer, the “rossho malai” was created.

This ras malai recipe makes the tiny rasgullas from scratch which takes it up a notch. Traditionally, Bengali folks would serve it after a lavish lunch or dinner comprising of pulao, chingri malaikari, potol’er dolma, and mutton kosha. This dessert is a pure joy to relish anytime you crave something sweet.

Ingredients:

Instant Rasmalai Dessert Mix: Click Here

For the Chenna:

• 1-liter full-fat milk
• 3 tsp vinegar (or lemon juice)
• 2 tsp water

For the syrup:

• 1 cup granulated sugar
• 5 cups of water

For the rabri:

• 1-liter full-fat milk
• 1 Tbsp sugar
• ½ tsp cardamom powder
• ⅓ cup sweetened condensed milk
• ¼ tsp saffron strands
• 1-2 Tbsp pistachios (chopped)

Ultimate Ras Malai Recipe Instructions:

To prepare the chenna:

1. Pour 1 liter of milk into a pot and let it come to a rolling bowl over high heat. Then, turn off the gas and let it cool for a few minutes.
2. In a small bowl, mix the vinegar with 2 teaspoons of water. Drizzle it gradually into the warm milk and stir nicely till the chenna forms and the water separates.
3. Transfer the watery chenna to a strainer lined with a muslin cloth. Pour some water and wash the chenna 2 times to get rid of the vinegar.
4. Tie a loose knot to the muslin cloth and press out the excess water while keeping some water to retain moisture. Hang the muslin cloth on a hook for 10-15 minutes so that the extra water drips off.

To shape and cook the chenna balls:

• Transfer the chenna to a flat surface. Using the palms of your hands, gently knead the mixture for approximately 5 to 7 minutes until the crumbly consistency transforms into a velvety smooth texture.
• Take a small portion and shape it into a smooth crack-free ball. Finish making all the chenna balls.
• Add the sugar and 5 cups of water to a wide wok. Mix well and let it come to a boil over high heat.
• Reduce the heat to medium-low and carefully release the balls one by one. Place a lid over the wok and allow the contents to cook over high heat for a duration of 10 minutes. Then, reduce heat to medium and continue to cook covered for 10 more minutes.
• Transfer the syrup-absorbed balls into a strainer to remove the excess syrup.

To make the rabri:

1. Bring 1 liter of milk to boil over high heat in a wide wok.
2. Add the sugar and cardamom powder. Mix well and let the milk thicken for a few minutes at medium-low heat. Keep stirring at regular intervals to save the milk from sticking to the bottom of the wok.
3. Stir in the condensed milk and saffron strands. Mix well for a few minutes.
4. Gently drop the syrup-absorbed balls. Let them cook for 2-4 minutes on medium heat. Then, turn off the stove.
5. Let the ras malai cool for 1-2 hours. Serve garnished with chopped pistachios.

Indulge in Heaven’s Delight: The Ultimate Ras Malai Recipe!

admin

The delectable dish of ras malai holds a special place in the hearts of dessert lovers, particularly those who appreciate the flavors of Bengali cuisine. This delightful treat is known for its irresistible taste, which tantalizes the palate whether enjoyed steaming hot or refreshingly chilled.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Side Dish

Cuisine bengali, Indian

Servings 10 Person

Calories 218 kcal

Equipment

• 1 Big Bowl
• 1 Small Bowl
• 1 Wok

Ingredients

  

For the chenna

• 1 ltr Full Fat Milk
• 3 tbsp vinegar (or lemon juice)
• 2 tbsp Water

For the syrup

• 1 Cup Granulated sugar
• 5 Cups Water

For the rabri

• 1 ltr Full Fat Milk
• 1 tbsp sugar
• ½ tbsp Cardamom Powder
• ⅓ cup Sweetened condensed milk
• ¼ tbsp Saffron strands
• 1-2 tbsp Pistachios (chopped)

Instructions

 

To prepare the chenna

• Pour 1 liter of milk into a pot and let it come to a rolling bowl over high heat. Then, turnoff the gas and let it cool for a few minutes.
• In a small bowl, mix the vinegar with 2 teaspoons of water. Drizzle it gradually into the warm milk and stir nicely till the chenna forms and the water separates.
• Transfer the watery chenna to a strainer lined with a muslin cloth. Pour some water and wash the chenna 2 times to get rid of the vinegar.
• Tie a loose knot to the muslin cloth and press out the excess water while keeping some water to retain moisture. Hang the muslin cloth on a hook for 10-15 minutes so that the extra water drips off.

To shape and cook the chenna balls

• Transfer the chenna to a flat surface. Using the palms of your hands, gently knead the mixture for approximately 5 to 7 minutes until the crumbly consistency transforms into a velvety smooth texture.
• Take a small portion and shape it into a smooth crack-free ball. Finish making all the chenna balls.
• Add the sugar and 5 cups of water to a wide wok. Mix well and let it come to a boil over high heat.
•  Reduce the heat to medium-low and carefully release the balls one by one. Place a lid over the wok and allow the contents to cook over high heat for a duration of 10 minutes. Then, reduce heat to medium and continue to cook covered for 10 more minutes.
• Transfer the syrup-absorbed balls into a strainer to remove the excess syrup.

To make the rabri

• Bring 1 liter of milk to boil over high heat in a wide wok.
• Add the sugar and cardamom powder. Mix well and let the milk thicken for a few minutes at medium-low heat. Keep stirring at regular intervals to save the milk from sticking to the bottom of the wok.
• Stir in the condensed milk and saffron strands. Mix well for a few minutes.
• Gently drop the syrup-absorbed balls. Let them cook for 2-4 minutes on medium heat. Then, turn off the stove.
•  Let the rasmalai cool for 1-2 hours. Serve garnished with chopped pistachios.

Keyword Indulge in Heaven’s Delight, Ras Malai recipe, Ultimate Ras Malai

FAQ:

Conclusion:

Indulging in the heavenly delight of Ras Malai is an experience that transports you to a world of sweet bliss. The combination of soft, spongy cheese balls and creamy milk syrup creates a dessert that is both rich in flavor and satisfying to the senses. By following the traditional recipe and incorporating your own creative variations, you can enjoy the ultimate Ras Malai experience right in your own kitchen.