Ras Malai Recipe | How to make soft Ras Malai

Meenakshi

Quick and soft Ras Malai Recipe is easy and yields break-free Ras Malai. This Ras malai is made with Paneer and can be eaten on fasts as well.

5 from 3 votes

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Prep Time 5

Cook Time 1

Chiiling Time 6

Total Time 7 5

Course Dessert

Cuisine Indian

Servings small ras malais

Calories 154 kcal

Ingredients

For Chena

1 liter Whole Milk
2.5 tablespoon Vinegar/ lime juice

For syrup

1 cup Sugar
4.5 cups Water

For Ras/ Rabri

1 can Evaporated Milk (12 oz)
½ cup Whole Milk
⅓ cup Sugar
¼ cup Cardamom powder
A few Drops Kewra water (optional)
2 teaspoon Rose water
¼ cup Chopped nuts of your choice

Instructions

For making Chena and Chena balls

In a heavy bottom pan, bring milk to a boil while continuously stirring. Do not let the milk stick to the bottom of the pan. Keep stirring continuously with a ladle.
Once the milk (homogenized milk) comes to a boil, reduce the flame and add diluted vinegar or the coagulant of your choice. If using raw milk, turn off the flame and wait for a minute or two before adding the coagulant.
Once you see that the milk has coagulated. Curdles have separated and clear hay is left behind, add 7-8 ice cubes or use ice-cold water.
Strain the curdled milk on to a cheesecloth (or any similar cloth) and collect the milk curdles or Chena.
Wash the Chena under the running water 2-3 times.
Now remove the excess water from the Chena by squeezing and turning the cloth. Hang overnight and let gravity do the job or manually remove out all water from the Chena by squeezing with hands. Stop squeezing when water ceases to appear on the cloth surface.
Take out the Chena on a clean countertop or a big plate. Knead using the palm of your hands in a forward motion. Keep kneading till it becomes smooth and grain-free. Immediately top kneading as Chena starts to leave grease.
Divide the dough into 14 equal pieces for medium-sized Ras Malai. Take a portion in hand and squeeze between palms. Then gently roll to form a crack-free ball. Then, place the ball in one hand and gently press with the other hand to flatten it. Similarly, form crack-free disk-shaped Ras Malai.

For making Sugar syrup and Boiling Chena balls

In a heavy bottom wide pan, add sugar and water.
Bring the sugar syrup to a boil and add Chena balls one by one while maintaining a boil in the syrup.
Cover and cook at a consistently boiling syrup for 12 minutes.
Then, uncover and quickly flip the Chena balls using a spoon. Take care to be as gentle as possible while turning the Ras Malai balls. Make sure that the syrup keeps boiling when the lid is open. If required raise the flame and reduce when the lid is placed back.
Cover and cook for 12 more minutes.
When done, keep covered. Open the lid when the syrup has considerably cooled down.
When it reaches the room temperature, remove them into a bowl and refrigerate for at least 2 hours.

For making Ras

In to a pan, empty a can of evaporated milk and milk. Switch on the flame and bring it to a boil while continuously stirring.
When it boils, reduce the flame and let simmer for 5 minutes. Keep stirring regularly.
Add sugar and stir till it melts.
Now, add cardamom powder, rose water, kewra water and nuts (saffron or any other preferred flavoring)
Turn off the flame and let the Ras cool down to room temperature.

For Assembling Ras Malai

Remove the Ras Malai balls from the fridge and remove the syrup from them by gently squeezing between both hands.
Place the Ras Malai balls into a big bowl or use a casserole.
Pour the Ras on to them.
Cover and place them in a refrigerator. Let the Ras Malai soak the Ras and get chilled for 6-7 hours before serving.

Notes

Chose only whole milk to make soft Ras Malai. Whichever type of milk you use, homogenized, pasteurized, or raw, the curdling method might vary slightly. Take time to read how to make perfect Rasgullas?
Do not let the milk stick to the bottom of the pan. Keep stirring it continuously. Whether it is for curdling or making Ras, always use a heavy bottom pan.
Do not let the milk curdles cook after curdling. It will make Chena pale and hard. As soon as the milk curdles, bring down the temperature by putting some ice cubes or ice-cold water.
Remove all water from the Chena. There should be no water dripping from it.
Knead well to remove any possible grain from the Chena to make a smooth Chena dough.
If the sugar has impurities. Add a Tablespoon of milk to the syrup. Remove the dirt accumulated at the top with the help of a ladle.
Do not put all Chena balls together into the syrup. Add one by one so that the syrup temperature doesn’t fall suddenly.
Ensure that you are cooking the Chena balls in a consistently boiling syrup.
Do not expose the Chena balls to a sudden cold temperature or temperature change else they might collapse and become flat.
When done, do not open the lid immediately. Let the syrup cool before opening the lid.

Nutrition facts

Nutrition

Calories: 154kcal

Keyword Quick Ras Malai Recipe, Ras Malai Recipe, Rasmalai Recipe, Soft Ras Malai Recipe

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