Ras malai is a delightful dessert that originated in the Bengal region of the Indian subcontinent. It features soft, flattened chhena balls (paneer) soaked in malai, a rich clotted cream flavoured with cardamom. The process begins with boiling milk and adding vinegar or lime juice to split it. The milk solids are then drained, kneaded into a dough, shaped into small balls, and cooked in hot water with a touch of rose water. These balls are then soaked in creamy milk infused with saffron, pistachios, and kheer. For a heavenly dessert experience, trying the Ras Malai recipe is a must.

• 2 l milk
• 100 ml oil
• 2 tbsp vinegar
• 1/2 cup sugar
• 1/4 cup pistachios
• 1/4 tsp cardamom powder
• 1 pinch saffron

• Start by boiling 1 litre of full-fat milk in a heavy-bottomed pan. Make sure to stir occasionally to prevent the milk from burning at the bottom.
• Once the milk starts boiling, add 2 tbsp of lemon juice or vinegar. This will curdle the milk, separating it into curds and whey.
• Stir the milk continuously until it curdles completely. You will see the curds (solid parts) separating from the whey (liquid).
• Place a muslin cloth over a strainer and pour the curdled milk into it to separate the paneer from the whey.
• Rinse the paneer under cold water to remove any sour taste from the lemon juice or vinegar. This also helps cool down the paneer, making it easier to handle.
• Gather the muslin cloth's edges and squeeze it to remove excess water from the paneer.
• Hang the muslin cloth with paneer for about 30 minutes to drain any remaining water.
• After draining, place the paneer on a clean surface and knead it for 5-7 minutes until it becomes smooth and soft. This step is crucial for getting a good texture for the paneer balls.
• Divide the kneaded paneer into small equal portions. Roll each portion between your palms to form small, flat balls. Set these aside.
• In another heavy-bottomed pan, boil the remaining 1 litre of full-fat milk. Add 1/2 cup of sugar and stir until the sugar dissolves completely.
• Add 1/4 cup of coarsely ground pistachios and 1/4 tsp of cardamom powder to the milk. Mix well to combine all the flavours.
• Let the milk simmer for about 10-12 minutes, allowing it to thicken slightly and absorb the flavours.
• Gently add the paneer balls to the simmering milk mixture. Be careful not to break the balls.
• Cook the paneer balls on low heat for 15-20 minutes. During this time, the balls will absorb the milk and become soft and spongy.
• Once the paneer balls are cooked, turn off the heat and allow the ras malai to cool down to room temperature.
• After it has cooled, transfer the ras malai to a bowl and refrigerate it for at least 2 hours. Chilling helps the flavours to meld together beautifully.
• Before serving, garnish the ras malai with chopped pistachios and a few saffron strands. This adds a lovely touch of colour and enhances the flavour.
• Serve the chilled ras malai as a delightful dessert. Enjoy the creamy, sweet, and aromatic treat.
• If you liked this recipe of Ras malai, remember to share it with your friends and family.