📝 About This Recipe
A crown jewel of Bengali confectionery, Ras Malai consists of delicate, pillowy cottage cheese discs soaked in a rich, cardamom-scented cream known as rabri. This dessert offers a sublime textural contrast between the spongy 'chenna' cakes and the velvety, saffron-flecked milk. It is a labor of love that rewards the palate with a sophisticated balance of floral aromatics and creamy sweetness.
🥗 Ingredients
For the Chenna (Cheese Curds)
- 1 liter Whole Milk (full fat for best texture)
- 2-3 tablespoons Lemon Juice or Vinegar (diluted with equal parts water)
- 1 teaspoon Cornstarch (acts as a binder)
- 1 cup Ice Cubes (to stop the cooking process)
For the Poaching Syrup
- 1 cup Granulated Sugar
- 4 cups Water
- 2-3 pieces Green Cardamom Pods (crushed)
For the Rabri (Saffron Milk Sauce)
- 500 ml Whole Milk (fresh and full cream)
- 1/4 cup Sugar (adjust to taste)
- 15-20 Saffron Strands (soaked in 2 tbsp warm milk)
- 1/2 teaspoon Cardamom Powder (freshly ground)
- 1/2 teaspoon Rose Water (optional for floral depth)
For Garnish
- 1 tablespoon Pistachios (blanched and slivered)
- 1 tablespoon Almonds (slivered)
- 1 teaspoon Dried Rose Petals (edible grade)
👨🍳 Instructions
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1
Prepare the Rabri: In a wide, heavy-bottomed pan, bring 500ml of milk to a boil. Reduce heat to low and simmer, stirring frequently to prevent burning, until the milk reduces by half.
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2
Add the saffron-infused milk and sugar to the reducing milk. Continue to simmer for another 5 minutes until it reaches a thin custard consistency. Stir in cardamom powder and rose water, then set aside to cool to room temperature.
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3
Make the Chenna: Bring 1 liter of milk to a rolling boil in a separate pot. Once boiling, turn off the heat and wait for 2 minutes so it isn't bubbling aggressively.
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4
Gradually add the diluted lemon juice/vinegar one tablespoon at a time, stirring gently until the milk curdles completely and the greenish whey separates.
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5
Immediately add ice cubes to the pot to stop the cooking and keep the chenna soft. Strain the mixture through a colander lined with a fine muslin or cheesecloth.
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6
Rinse the chenna under cold running water to remove any traces of acidity from the lemon or vinegar.
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7
Squeeze out the excess water and hang the cloth for about 30-45 minutes. The chenna should be moist but not dripping; if it's too dry, the balls will crack.
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8
Knead the Chenna: Transfer the chenna to a clean work surface. Add 1 teaspoon of cornstarch. Use the heel of your palm to knead the cheese for 5-7 minutes until it becomes smooth, non-sticky, and slightly oily.
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9
Divide the dough into 12-14 equal portions. Roll them into smooth balls and gently flatten them into small discs. Ensure there are no cracks on the edges.
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10
Cook the Discs: In a wide pressure cooker or deep pan, combine the sugar, water, and crushed cardamom. Bring to a boil until the sugar dissolves.
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11
Gently drop the discs into the boiling syrup. Cover and cook on medium-high heat for 15 minutes. If using a pressure cooker, cook for one whistle, then simmer for 5 minutes.
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12
Turn off the heat and let the discs sit in the syrup for 10 minutes. They should have doubled in size.
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13
Assembly: Gently remove each disc from the syrup, squeezing very lightly between two spoons to remove excess syrup without breaking them.
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14
Place the discs into the prepared Rabri. Allow them to soak for at least 3-4 hours (or overnight) in the refrigerator so they absorb the flavored milk.
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15
Garnish with slivered pistachios, almonds, and rose petals before serving chilled.
💡 Chef's Tips
Always use full-fat cow's milk for the softest chenna; buffalo milk can make it too rubbery. Do not over-squeeze the chenna while hanging; it needs a hint of moisture to remain soft. Kneading is the most critical step—stop as soon as your palm feels slightly greasy and the dough is smooth. Ensure the Rabri is not too thick; the discs need a liquid medium to effectively absorb the flavors. If the discs crack during boiling, it usually means the chenna was too dry or not kneaded enough.
🍽️ Serving Suggestions
Serve chilled in individual glass bowls to showcase the beautiful saffron color. Pair with a warm cup of Masala Chai for a traditional afternoon treat. Serve alongside other Indian snacks like spicy Samosas to contrast the sweetness. Add a silver leaf (vark) on top for a truly festive, royal presentation. Great as a refreshing finale to a heavy North Indian meal of Biryani or Butter Chicken.