Ras Malai Recipe

Prepare the Chenna

In a large pot, bring 1 liter of full-fat milk to a boil. Once boiling, add 3 tablespoons of lemon juice gradually while stirring until the milk curdles and separates into curds and whey. Remove from heat.

Strain the Chenna

Pour the curdled milk through a muslin cloth or fine sieve to strain out the whey. Rinse the curds under cold water to remove the sourness of lemon. Gather the cloth and squeeze out excess water.

Knead the Chenna

Transfer the strained chenna to a clean surface and knead it for about 5-7 minutes until smooth and soft.

Shape the Rasgulla

Divide the kneaded chenna into small portions and roll them into smooth balls (about the size of a marble).

Prepare the Sugar Syrup

In a large pot, combine 4 cups of water and 1 cup of sugar. Bring to a boil, stirring occasionally until the sugar dissolves.

Cook the Rasgulla

Gently add the rasgulla balls to the boiling sugar syrup. Cover and cook for about 15-20 minutes until they double in size. Remove from heat and let them cool in the syrup.

Prepare the Milk Sauce

In another pot, heat 1 liter of full-fat milk over medium flame. Add 1 cup of sugar, 4 cardamom pods, and a pinch of saffron strands. Stir occasionally and let it simmer for about 20-25 minutes until it thickens slightly.

Combine Milk Sauce with Rasgulla

Once the milk sauce is ready, remove the cardamom pods. Gently add the cooked rasgulla into the milk sauce. Let them soak for at least 1 hour to absorb the flavors.

Garnish and Serve

Serve the ras malai chilled, garnished with chopped pistachios and almonds.