Ras Malai


After three days of partying, cooking and eating good food, I am back on my blog! A New Year has begun and I sincerely hope it is the best year ever for all of us. While I have resolved to go on a salad diet for the major part of this year and urge my foodie hubby to do the same, I will continue bringing to you your favorite recipes. Of course, I will also be introducing health foods and zero oil cooking in my blog. But since this is the first recipe of the New Year, let’s begin on a sweet note.

Ras Malai is the undisputed king of Indian sweets. These melt-in-your-mouth chhena patties in thick, cardamom flavored milk are a sheer bliss to eat. Ras Malai is very easy to make and simply delicious to eat. Make it today, and have a sweet year ahead! Here’s the recipe:


1 litre whole milk
Juice of 1 lemon
200 grams sugar
1 litre water
4 tablespoons sugar
1 teaspoon cardamom powder
1 pinch saffron
1 tablespoons almond and pistachio slivers (for garnish)


Boil the milk and divide into two portions. Add the juice of 1 lemon to one portion while continuing to boil it and allow the milk to curdle. Separate the chhena and wash under cold water. Mash the chhena well with the heel of your palms till your hands start feeling greasy. Make small balls and flatten them a bit to shape into patties. In a pressure cooker, mix 200 grams of sugar in 1 litre water and bring to a boil. Add the chhena patties one by one into the sugar syrup. Put the lid of the pressure cooker and let the patties steam for 7-8 minutes. When the pressure is released, remove the patties from the pressure cooker.

In a thick bottomed pan, heat the remaining milk while stirring continuously. Simmer till the milk reduces to half. Add sugar, cardamom powder and saffron. Mix well. Add in the cooked chhena patties and simmer for 2-3 minutes. Transfer to a serving bowl and refrigerate. Garnish with almond and pistachio slivers and serve chilled.

Eat, drink and be merry! 🙂


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