This Bengali sweet is made with rasgulla soaked in sweetened, thickened milk that has been scented with cardamom and saffron. The result is a creamy, dreamy dessert that absolutely melts in your mouth.

Ingredients for Ras Malai

for paneer:

  • 1 litre milk
  • 2 tbsp lemon juice
  • 1 cup water

for sugar syrup:

  •  cup sugar
  • 8 cups water

for rabri 

  • 1 litre milk
  • ¼ cup sugar
  • ½ tsp cardamom powder
  • 2 tbsp saffron milk
  • 7 pistachios
  • 5 almonds (chopped)
  • 10 cashews (chopped)

How to Make Ras Malai

  • Boil milk, add lemon juice and stir till milk curdles completely.
  • Drain the curdled milk and squeeze off excess water. , and rest for 30 minutes.
  • Knead the paneer for 10 minutes.
  • Make small balls and flatten.
  • Take sugar and water in a pan, boil the syrup for 10 minutes.
  • Drop the prepared paneer balls, boil for 15 minutes.
  • Squeeze of sugar syrup.
  • Now heat milk and get to a boil.
  • once a layer of cream is formed over the milk, stick it to sides of vessel.
  • When milk reduces to one-third, add sugar, cardamom powder and saffron milk.
  • Scrape off the collected cream from sides, refrigerate for 2-3 hours.
  • Now put the chilled rabri over the squeezed paneer balls.
  • finally garnish with few chopped nuts and allow to absorb for 2 hours.