📝 About This Recipe
Ras Malai is the crown jewel of Bengali sweets, consisting of pillowy soft cottage cheese discs soaked in a rich, saffron-infused milk reduction. This dessert is a celebration of textures, offering a melt-in-the-mouth experience that balances the floral notes of cardamom with the crunch of pistachios. It is a quintessential Halal treat often served at weddings and festive Eid celebrations, representing the pinnacle of South Asian confectionery craftsmanship.
🥗 Ingredients
For the Chenna (Cheese Curds)
- 1 liter Full-fat Whole Milk (not homogenized or UHT if possible)
- 2-3 tablespoons Lemon Juice or Vinegar (diluted with equal parts water)
- 1 cup Ice Cubes (to stop the cooking process)
- 1 teaspoon Cornstarch (optional, for binding)
For the Sugar Syrup (Poaching Liquid)
- 1 cup Sugar (white granulated)
- 4 cups Water
For the Rabri (Saffron Milk Sauce)
- 1 liter Full-fat Whole Milk (for reduction)
- 1/2 cup Sugar (adjust to taste)
- 12-15 pieces Saffron Strands (soaked in 2 tbsp warm milk)
- 1/2 teaspoon Green Cardamom Powder (freshly ground for best aroma)
For Garnish
- 1 tablespoon Pistachios (slivered)
- 1 tablespoon Almonds (slivered)
- 1 teaspoon Dried Rose Petals (edible and food grade)
👨🍳 Instructions
-
1
Begin by making the Rabri. In a wide, heavy-bottomed pan, bring 1 liter of milk to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent burning, until the milk reduces to half its original volume.
-
2
Add 1/2 cup sugar, the saffron-infused milk, and cardamom powder to the reduced milk. Stir well and simmer for another 5 minutes. Set aside to cool to room temperature.
-
3
To make the Chenna, boil the other 1 liter of milk in a separate pot. Once it reaches a rolling boil, turn off the heat and let it sit for 2 minutes.
-
4
Gradually add the diluted lemon juice or vinegar one tablespoon at a time, stirring gently until the milk curdles completely and the greenish whey separates.
-
5
Immediately add ice cubes to the pot to stop the curd from hardening. Strain the mixture through a colander lined with a thin muslin or cheesecloth.
-
6
Rinse the collected Chenna under cold running water to remove any traces of acidity from the lemon or vinegar.
-
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 Ras Malai will be hard.
-
8
Place the Chenna on a clean flat plate. Add cornstarch and begin kneading with the heel of your palm for 5-8 minutes until the texture is smooth, grease-free, and forms a soft dough.
-
9
Divide the dough into 12-15 equal small balls. Flatten them gently into smooth discs, ensuring there are no cracks on the edges.
-
10
In a wide pressure cooker or a large deep pan, combine 1 cup sugar and 4 cups water. Bring to a boil until the sugar is fully dissolved.
-
11
Gently drop the Chenna discs into the boiling syrup. Cover and cook on medium-high heat for 15 minutes. The discs should double in size.
-
12
Remove the discs from the syrup using a slotted spoon. Let them cool slightly, then gently press each disc between two spoons to squeeze out excess syrup without breaking them.
-
13
Drop the warm discs into the prepared Rabri (milk sauce). Ensure they are fully submerged.
-
14
Chill the Ras Malai in the refrigerator for at least 4-6 hours, or ideally overnight, to allow the discs to soak up the flavored milk.
-
15
Before serving, garnish with slivered pistachios, almonds, and a sprinkle of dried rose petals for a royal finish.
💡 Chef's Tips
Always use full-fat milk for both the cheese and the sauce; low-fat milk will result in rubbery discs. Do not over-knead the Chenna; stop as soon as your palm starts feeling slightly greasy and the dough is smooth. Ensure the sugar syrup is boiling rapidly when you add the discs to ensure they puff up properly. If the discs have cracks before boiling, they will likely break in the syrup; ensure they are perfectly smooth. Always serve chilled, as the flavors of saffron and cardamom intensify when cold.
🍽️ Serving Suggestions
Serve in individual glass bowls to showcase the beautiful saffron-yellow milk. Pair with a warm cup of Masala Chai for a classic afternoon tea experience. Serve as the final course after a spicy Biryani to soothe the palate. Add a drop of Kewra water (screwpine essence) to the Rabri for an even more authentic Mughlai aroma. Accompany with a small piece of silver leaf (Chandi ka Vark) on top for festive occasions.