Ras Malai

Ras Malai

Ras Malai

Ras Malai or Ros Malai is a dessert favorited by many people. It is more popular India, Bangladesh and Pakistan. This dessert is made by curdling the milk. It can be eaten warm or cold. It is liked by both young and old. Die hard fans are the Bengali’s from India. But then who doesn’t love them.


1 litre full fat milk
2 tbsp of vinegar
½ cup of sugar
3 cups of milk
1/2 tsp saffron
1 cardamom crushed
2 tsp sliced pistachios for garnish
2 tsp almond flakes for garnish
8-10 strands of saffron for garnish


  • Lightly roast the saffron in a pan.Take it out and crush the saffron.
  • Immerse the crushed saffron in 5-6 tbsp of hot milk. Keep it aside.
  • Heat the milk and once it starts boiling add the vinegar.
  • The milk will start curdling. Keep stirring.
  • Switch off the gas and sieve the mixture through a muslin cloth.
  • Now tie the cloth and keep some weight on the cloth and let it rest for around 30-45 minutes.
  • Once all the water is squeezed out remove the mixture. (This is called Chena in Hindi or Cottage cheese in English).
  • Now in a plate mash and knead the cottage cheese with your hand for about 5 minutes or till its soft.
  • Take a small lemon size ball and slightly flatten it using the pressure of your palm. Do the same with the rest of the cottage cheese mixture.
  • Meanwhile keep the milk and sugar mixture on the gas and heat it. Add the saffron milk mixture.
  • Once it starts boiling reduce the flame and add cardamom powder.
  • Now slowly add the flattened cheese balls to the boiling milk mixture.
  • Cook it on low gas for about 5-6 minutes. Switch off the gas.
  • Transfer the whole thing to a bowl and garnish with pistachios and crushed saffron.
  • Serve it warm or chilled.



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