Ras Malai Recipe: A Decadent Indian Dessert You Can Make at Home

If you’re a lover of Indian sweets, Ras Malai is probably on your list of all-time favorites. Soft, spongy cottage cheese patties soaked in sweet, saffron-infused milk and garnished with nuts—it’s a dessert that melts in your mouth and fills your senses with pure bliss. Whether you’ve savored it at an Indian wedding or from a local sweet shop, making Ras Malai at home is easier than you think!

In this blog, I’ll walk you through a step-by-step Ras Malai recipe that’s tried, tested, and guaranteed to impress. I’ll also share pro tips, variations, and serving suggestions to elevate your dessert game.

What is Ras Malai?

Ras Malai (also spelled Rasmalai or Roshomalai) is a classic Bengali dessert known for its delicate, airy texture and aromatic flavor. The name literally means “juice” (ras) and “cream” (malai). It consists of small chenna (fresh Indian cottage cheese) discs simmered in sugar syrup and then soaked in thickened, flavored milk. Garnished with slivers of almonds, pistachios, and a touch of saffron or cardamom, Ras Malai is a festival of flavors and textures.

Why You’ll Love This Recipe

Authentic Taste: Replicates the traditional sweet shop flavor.

Simple Ingredients: Uses basic pantry staples.

Make Ahead: Perfect for parties, festivals, and celebrations.

Customizable: Easily adapt flavors or toppings to your liking.

Ingredients

For the chenna balls:

1 liter full-fat milk

2–3 tablespoons lemon juice or vinegar

1 cup sugar

4 cups water

A few ice cubes

For the ras (flavored milk):

1 liter full-fat milk

¼ cup sugar (adjust to taste)

4–5 green cardamom pods (crushed)

A pinch of saffron strands (optional, but highly recommended)

1 tablespoon chopped pistachios

1 tablespoon chopped almonds

½ teaspoon rose water or kewra water (optional)

Step-by-Step Ras Malai Recipe

1. Make the Chenna (Cottage Cheese)

Boil 1 liter of full-fat milk in a heavy-bottomed pan. Once it comes to a boil, turn off the heat.

Gradually add lemon juice or vinegar while stirring gently.

The milk will curdle, and whey will separate. If it doesn’t, add a little more lemon juice.

Once curdled, immediately pour the mixture over a muslin or cheesecloth-lined sieve.

Rinse under cold water to remove the acidic taste.

Gather the cloth edges, squeeze out excess water, and hang it for about 30–40 minutes to drain completely. You should get a soft chenna.

2. Knead and Shape

Transfer the chenna to a plate and knead it for 8–10 minutes until smooth and soft.

Divide into small portions and roll into smooth balls. Flatten them gently into discs.

3. Cook the Discs

Boil 4 cups of water with 1 cup sugar in a wide pan.

Once the syrup is boiling, drop the chenna discs gently.

Cover and cook on medium-high heat for about 10–12 minutes. The discs will double in size.

Remove the cooked discs and let them cool.

4. Prepare the Flavored Milk (Ras)

In another pan, boil 1 liter milk. Reduce heat and simmer until it thickens slightly (about 10–15 minutes).

Add sugar, crushed cardamom, saffron, and mix well.

Switch off the heat and let it cool to room temperature.

Add rose water or kewra water if using.

5. Assemble the Ras Malai

Gently squeeze the cooked discs to remove excess syrup.

Place them in the flavored milk.

Chill in the refrigerator for 2–3 hours.

6. Garnish and Serve

Garnish with chopped pistachios, almonds, and a few saffron strands.

Serve chilled for the best taste!

Pro Tips for Perfect Ras Malai

Use full-fat milk for the richest, creamiest texture.

Knead the chenna properly until smooth—it’s the key to soft, spongy discs.

Do not overcrowd the pan when cooking in syrup; they need space to expand.

Chill before serving—Ras Malai tastes best when cold.

Add a silver leaf (varak) if you want a festive touch.

Flavor Variations

Kesar Ras Malai: Add extra saffron for a vibrant yellow hue.

Rose Ras Malai: Replace cardamom with rose essence and garnish with dried rose petals.

Chocolate Ras Malai: Add cocoa powder to the milk or drizzle melted chocolate for a fusion twist.

Fruit Ras Malai: Top with fresh fruits like mango or strawberries during serving.

Serving Suggestions

Ras Malai is perfect for:

Festivals like Diwali, Holi, or Eid

Wedding desserts

Dinner parties

Celebratory meals

Pair it with samosas, pakoras, or biryani for a complete Indian feast.

Frequently Asked Questions

Q1. Can I make Ras Malai ahead of time?

Yes! Ras Malai actually tastes better when chilled for a few hours or overnight.

Q2. Can I freeze Ras Malai?

It’s not recommended, as freezing can affect the texture of the chenna and make it rubbery.

Q3. What can I use instead of lemon juice?

You can use vinegar or even citric acid diluted in water.

Q4. My Ras Malai discs became hard. What went wrong?

Either the chenna wasn’t kneaded enough or they were overcooked in the syrup. Make sure to knead well and cook for just the right time.

Final Thoughts

Ras Malai is a timeless dessert that never fails to delight. With this detailed recipe, you can recreate the magic of this indulgent sweet right in your kitchen. Whether it’s for a festival, a family dinner, or just to satisfy your sweet tooth, homemade Ras Malai will steal the show.

If you try this recipe, let me know how it turned out! I’d love to hear your experience and any creative twists you added.