Ras Malai Recipe: Soft, Sweet, and Simple!

Ingredients for Ras Malai

Before diving into the luscious world of Ras Malai, let's gather the ingredients you'll need to create this delightful Indian dessert:

• For the Cheese Balls:
  • 1 liter whole milk
  • 1-2 tablespoons lemon juice
  • 1 tablespoon semolina (sooji) - optional
  • 2-3 tablespoons all-purpose flour (maida)
  • A pinch of cardamom powder
• For the Syrup:
  • 1 liter full-fat milk
  • 1 cup sugar
  • 1/2 teaspoon cardamom powder
  • A pinch of saffron strands
  • 1/4 cup chopped pistachios

Preparing the Ras Malai Cheese

Here's how to prepare the cheese or chenna for your Ras Malai:

1. Boil 1 liter of whole milk in a heavy-bottomed pan. Keep stirring to prevent the milk from sticking to the bottom.
2. Once the milk comes to a rolling boil, reduce the heat to low and add lemon juice gradually while stirring until the milk curdles completely.
3. Strain the curdled milk through a muslin cloth or a fine sieve to separate the chenna from the whey. Wash the chenna under cold water to remove any lemony taste.
4. After the chenna cools a bit, gather the edges of the cloth, hang it up to let the excess water drain for about 30 minutes.
5. Transfer the drained chenna to a mixing bowl. If using, add semolina and all-purpose flour to the chenna. Knead well until it forms a soft, smooth dough. This should take about 5 minutes. The longer you knead, the softer the cheese balls will become.

💡 Note: Kneading is crucial. The more you knead, the smoother and creamier your cheese balls will be.

Making the Syrup

The syrup, or the Ras, is what makes Ras Malai irresistibly sweet and flavorful:

1. Boil 1 liter of milk in a wide pan.
2. Reduce the heat to medium and let the milk simmer, stirring frequently, until it reduces to about 3/4 of its original volume.
3. Add sugar, cardamom powder, and saffron strands. Stir well.
4. Continue simmering until the milk thickens to a syrup-like consistency. This should take about 20-25 minutes.

🚫 Note: Do not let the milk boil over. Reduce heat if necessary and keep stirring to avoid burning.

Shaping and Cooking the Cheese Balls

With your dough ready, now it's time to shape and cook the cheese balls:

1. Divide the dough into small, equal portions. Roll each portion between your palms to form a smooth ball. Ensure there are no cracks or gaps.
2. In a wide pot, bring 6 cups of water with 1 cup of sugar to a boil. Gently place the cheese balls into this boiling sugar syrup.
3. Cook for about 10-15 minutes with the lid partially on. The balls should double in size and become fluffy.
4. Remove the cheese balls from the syrup once they are cooked, and let them cool slightly.

⚠️ Note: Always cook cheese balls in simmering water, not boiling water, to prevent breakage.

Assembling Ras Malai

Here’s how you can bring it all together to make the perfect Ras Malai:

1. Place the cooked cheese balls into the cooled milk syrup (Ras).
2. Let them soak for at least 4-6 hours, or ideally overnight, in the refrigerator. This allows the flavors to meld beautifully.
3. Before serving, garnish with chopped pistachios for that extra touch of elegance.

Serving Suggestions

Serve Ras Malai chilled for the best taste:

• Each Ras Malai can be served in individual bowls or glasses.
• Drizzle some of the syrup over the cheese balls and top with additional nuts.
• Ras Malai is also great with a scoop of vanilla ice cream if you’re feeling indulgent.

In wrapping up this Ras Malai recipe, we’ve explored the harmonious blend of sweet cheese balls and rich milk syrup that create this beloved Indian dessert. From curdling milk to kneading cheese dough, simmering syrup, to assembling the components, every step is vital in crafting this dessert that’s as satisfying to make as it is to eat. The subtle flavors of cardamom, saffron, and nuts infuse the dish with tradition and warmth, making Ras Malai not just a treat for the palate but a feast for the soul. Whether for a special occasion or to satisfy a sweet tooth, Ras Malai will always be a delightful surprise. Enjoy your culinary journey!

Can I use store-bought paneer for Ras Malai?

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While homemade chenna is ideal for the authentic texture, you can use store-bought paneer. Just ensure it’s soft and fresh; knead it well with some semolina or flour to make the cheese balls.

How long can Ras Malai be stored?

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Refrigerated Ras Malai can last for up to 2 days. Keep in mind that the texture might change slightly over time due to the syrup absorption.

What if the cheese balls break during cooking?

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If the cheese balls break, the dough might not have been kneaded enough, or the water might have been too hot. Try making the cheese balls smaller next time, kneading longer, or cooking in a gentle simmer.

Can I make Ras Malai without sugar syrup?

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Traditionally, Ras Malai is soaked in sugar syrup, but you can experiment with reducing the milk with honey or other sweeteners for a different flavor profile.