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Festive recipe: How to make Ras Malai!

Last updated on: October 02, 2014 16:58 IST
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The lip-smacking dessert isn't very difficult to make says Rediff reader Swayampurna Mishra.

Here's the recipe!



For the 'malai'

  • 500 ml litre milk
  • 2 tsp lemon Juice (add slowly till milk separates)

For the sugar syrup

  • 1 cup water
  • 1/2 cup sugar

For the ras/milk syrup

  • 500ml litre whole milk/full cream milk
  • 4 tbsp sugar
  • 1 tsp saffron (soak it in 1/4 cup of warm -- not hot -- milk and leave for 30 minutes)
  • Pistachio flakes to taste
  • 1 tsp kewra or rose water.


For the 'Ras'

  • Heat milk in a pan.
  • Keep stirring while adding sugar.
  • Simmer on low flame for 15 minutes.
  • Add the kesar and the kewra to the milk once its warm (not while it's hot) and set aside.

For the 'Malai'

  • Boil the milk and add lime juice till paneer is separated.
  • Turn off the gas, off and the paneer for a minute.
  • Empty the paneer onto a plate, strain and wash it thoroughly.
  • Press it under something heavy for five minutes to get the whey out.
  • The paneer that you get will be crumbly.
  • This is the right kind of paneer to get good 'gullas'.
  • Add cornflour to it.
  • Beat till it becomes a soft dough and make small balls out of it.
  • In a pressure cooker, add water and sugar. Let it boil.
  • Put the paneer balls in and cover with the lid. Pressure cook till one whistle.
  • Let it cool.
  • Add the paneer balls to the milk mix.
  • Decorate with pistachio slivers.
  • Serve cold.

Image: Ras Malai

Photograph Courtesy: Swayampurna Mishra

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