Friday, May 2, 2014

Ras Malai Recipe

Ras Malai Recipe


For Rasgulla

4 cups milk
1/4 cup lemon juice
2 cups sugar
6 cups water
Pressure cooker

For Milk mixture or Rabadi

1 litter full fat milk
1/4 cup of Sugar
1/2 tea spoon cardamom powder
1 table spoon Everest kesari milk masala


  • Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
  • As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, when its fully separated and the color of water is light, turn off the heat.
  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
  • Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
  • To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
  • To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
  • If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
  • Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
  • Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. Your palm will be little greasy.

Making Rasmalai

  • Divide the dough into small parts and make a smooth firm balls.
  • Mix the sugar and water into pressure cooker in a medium high heat and bring to the boil.
  • Add the balls in a pressure cooker , don't put too much balls at one time otherwise they will not get sufficient space and will not get in full volume and the water label should be good  as well.
  • cover the lead and wait for a 1st steam (city) after then turn the heat low for seven minutes. 
  • After seven minuter turn the heat off. and wait for all the steam gets off from the cooker .
  • Open the lead .

  • Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup.
  • Take out the patties from the syrup and squeeze them lightly,and keep aside.

  • Boil the milk in a  pan on medium heat until the milk reduce to about 2 cups.
  • Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
  • Add the sugar and kesari milk masala powderand mix it well
  • Then add  Rasmalai patties in milk. Let it cook for few minutes.

  • If you want Garnish with sliced almonds and pistachios.
  • Serve the Rasmalai chilled.


If you don't have kesari milk masala, Use cardamom powder and pinch of kesar.
With one gallon milk we get 55 Rasmalai


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