Monday, 18 February 2013


Ras malai is a very delicious Bengali sweet dishes. But in now its accepted by all over India. In Indian wedding or any rituals Its so commonly served.Ras malai is my favorite desert and very easy to cook at home.



For the milk:

Whole Milk -1 liter

Cream - 1 1/2 cup

Sugar - 1 1/2 cup

Green Cardamon - 1 tsp Crushed

For the filling:

Saffron - a pinch

cream - 1 tbsp

Pistachios - 1 tbsp crushed

Golden raisin - 1 tbsp

Almonds - 1 tbsp

Hone - 1/2 tbsp

For the medallions:

Whole milk - 10 cups

Lemon juice - 4 tbsp

Water - 7 cups

Sugar - 1 kg

Cornstarch - 2 tbsp(dissolved) 


For the milk:
  • Boil the milk in a deep pan over high heat, till it reduces to a cup.
  • Stirring constantly.
  • Add cream,sugar,cardamon and boil for 5 minutes.
  • Pour into a serving dish.
For the filling:
  • Roast the saffron and powder it with a spoon.
  • Mix with cream, nuts, raisins and honey.
  • Apply some oil on hands and divide the filling into 15 portions.
For the medallions:
  • boil the milk in a deep pan.
  • reduce heat and add lemon juice.
  • Stir to make the milk curdle and cheese to separate from the whey.
  • If the cheese does not separate then add another tbsp of lemon juice.
  • remove from heat and set aside for 10 minutes.
  • pour the cheese mixture into a moist cloth, gather the 4 corners of cloth and rinse under tap water for 10 minutes.
  • Gently twist the cloth to squeeze out excess water.
  • Its hang for 20 minutes to allow excess water to drain.
  • Mix water and sugar in a pan and bring to boil.
  • String constantly until the sugar dissolves completely.
  • Cook on high heat for 4 minutes remove from heat and set aside.
  • Unwrap the cheese on a clean work surface, crumble it repeatedly till it becomes fluffy and smooth.
  • Collect all the cheese into one big portion and divide into 15 portions.
  • Place one portion of filling in each portion of cheese and shape each into a medallion.
  • Reheat the sugar syrup, bring to a boil and slide in the prepared medallions.
  • Increase heat and boil continuously for about 20 minutes adding cornstarch with 1/2 cup water 4 minutes of boiling.
  • Take care to add the water directly into the syrup and not on the medallions.
  • Remove from heat and cool.
  • Gently lift the medallions with a slotted spoon,drain and slip them into the flavored milk.
  • Garnish with essence, refrigerate for upon 6 ours.
  • Serve chilled in small dishes with a few tbsp of  flavored milk.

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