Ras Malai is the crown jewel of South Asian desserts, known for its light, spongy texture and delicate saffron-infused creamy milk. This exquisite dessert consists of soft paneer-based dumplings made from chenna (curdled milk), which are gently boiled in sugar syrup and then soaked in thick, flavored milk (rabri). The milk is infused with cardamom, saffron, and rose water, creating a luxurious, aromatic base that perfectly complements the soft and spongy texture of the dumplings.
Ras Malai is a celebration of subtle flavors, offering a perfect balance of sweetness, creaminess, and a hint of floral essence. Often garnished with chopped almonds, pistachios, and a touch of saffron, this dessert is not just a treat for the taste buds but also a visual delight. Served chilled, Ras Malai is a refreshing and indulgent dessert, making it a must-have for festivals, special occasions, or simply as a sweet reward after a hearty meal.
Ingredients You’ll Need
For the Ras Malai Dumplings:
- 1 liter full-fat milk – For making chenna
- 2 tbsp lemon juice – For curdling the milk
- ½ tsp cardamom powder – Adds fragrance
- 4 cups water – For boiling
For the Milk Sauce:
- 3 cups full-fat milk
- ¼ cup sugar
- ½ tsp saffron strands – Gives a rich aroma
- 1 tsp rose water – For a floral touch
- Chopped almonds & pistachios – For garnish
Step-by-Step Instructions
1. Prepare the Chenna (Paneer)
Boil the milk, add lemon juice, and stir until it curdles. Drain, rinse, and knead the chenna into a soft dough.
2. Shape and Cook the Dumplings
Roll into small discs and boil in sugar water for 10 minutes.
3. Prepare the Milk Sauce
Boil milk with sugar, saffron, and cardamom until slightly thickened.
4. Soak and Serve
Add the dumplings to the milk sauce and chill before serving. Garnish with nuts and enjoy!
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