Ras Malai is a much-loved Bengali dessert made with soft chenna discs soaked in lightly sweetened, cardamom-scented milk. It is commonly prepared for festivals, family celebrations, and special occasions.
This traditional version focuses on gentle cooking and correct technique to achieve soft, spongy pieces and creamy malai without heaviness. Though it takes time, the steps are simple and well suited to home cooks.
Recipe Information
Prep time: 45 minutes
Cooking time: 45 minutes
Total time: 1 hour 30 minutes (plus chilling time)
Serves: 6
Difficulty level: Medium
Ingredients
For chenna (paneer)
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2 litres full-fat milk
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3 tablespoons lemon juice, mixed with water
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Cold water, as needed
For sugar syrup
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1 cup sugar
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4 cups water
For malai (milk sauce)
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1.5 litres full-fat milk
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5 tablespoons sugar
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½ teaspoon cardamom powder
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A few saffron strands, soaked in warm milk
For garnish
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Slivered almonds
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Slivered pistachios
Step-by-Step Method
Making the chenna
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Boil the milk
Pour the milk into a heavy pan and bring to a gentle boil, stirring to prevent sticking.
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Curdle the milk
Lower the heat and slowly add the diluted lemon juice while stirring. The milk will split into curds and whey.
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Strain and rinse
Pour the mixture into a muslin cloth. Rinse the chenna under cold water to remove the lemon taste.
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Drain properly
Tie the cloth and hang for 30 minutes until excess moisture drains. The chenna should feel soft but not wet.
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Knead the chenna
Transfer to a plate and knead gently for 8–10 minutes until smooth and slightly glossy.
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Shape the discs
Divide into equal portions and flatten lightly into small discs. Keep covered.
Cooking the chenna discs
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Prepare sugar syrup
In a wide pan, combine sugar and water. Bring to a rolling boil.
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Cook the discs
Gently add the chenna discs. Cover and cook on medium heat for 15 minutes, flipping once. They will expand.
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Cool slightly
Remove from heat and allow to cool. Gently press each disc to release excess syrup.
Preparing the malai
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Reduce the milk
Boil the milk in a wide pan, stirring often, until reduced by about one-third.
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Sweeten and flavour
Add sugar, cardamom powder, and saffron milk. Simmer for 5 minutes.
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Add the chenna discs
Lower the heat and gently place the cooked discs into the malai.
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Simmer gently
Cook for 5–7 minutes, spooning malai over the discs without breaking them.
Cooking Tips
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Always use full-fat milk for soft chenna.
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Do not over-knead, or the discs will turn dense.
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Keep heat gentle when simmering in malai.
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Ras Malai tastes best after chilling for a few hours.
Variations
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Less sweet: Reduce sugar slightly in the malai.
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Rose flavour: Add a few drops of rose water at the end.
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Quick version: Use store-bought rasgullas and simmer in malai.
Serving Suggestions
Serve chilled as a dessert after meals or during festive gatherings. Garnish just before serving for best texture.
Storage and Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezing: Not recommended.
Reheating: Best served cold or at room temperature.
