Ras Malai is a beloved Indian dessert made of soft, spongy paneer (cottage cheese) balls soaked in sweet, flavored milk. It’s rich, creamy, and absolutely decadent. Here’s a step-by-step recipe to make it at home:

Ras Malai

Ingredients:

For the Rasgullas (Paneer Balls):

• 1 liter full-fat milk
• 1-2 tbsp lemon juice or vinegar
• 1 cup sugar
• 4 cups water
• 2-3 cardamom pods, crushed

For the Rabri (Flavored Milk):

• 1 liter full-fat milk
• 1/4 cup sugar (adjust to taste)
• 1/4 tsp cardamom powder
• A few saffron strands (optional)
• 2 tbsp chopped nuts (almonds, pistachios)
• 1 tsp rose water or kewra water (optional)

Instructions:

1. Make the Paneer (Chenna):
   • Bring the milk to a boil in a large pan. Once it starts boiling, reduce the heat and add the lemon juice or vinegar gradually, stirring continuously until the milk curdles and the whey separates.
   • Turn off the heat and let it sit for a minute. Strain the curdled milk through a cheesecloth or a fine sieve to separate the paneer (chenna) from the whey.
   • Rinse the paneer under cold water to remove any traces of lemon or vinegar. Gather the cheesecloth and squeeze out excess water, then hang it for 30 minutes to drain completely.
2. Prepare the Rasgullas:
   • Once the paneer is well-drained, transfer it to a clean, flat surface and knead it for about 5-7 minutes until it becomes smooth and soft. This step is crucial for achieving soft rasgullas.
   • Divide the paneer into small equal portions and roll them into smooth balls, flattening them slightly to form discs.
3. Cook the Rasgullas:
   • In a wide, deep pan, combine the sugar and water to make a syrup. Add the crushed cardamom pods and bring the syrup to a boil.
   • Gently drop the paneer discs into the boiling syrup, cover the pan, and cook on medium heat for about 15 minutes. The discs will puff up and double in size. Make sure there’s enough space for them to expand.
   • Once cooked, remove the rasgullas from the syrup and let them cool slightly. Gently press each rasgulla to remove excess sugar syrup.
4. Make the Rabri:
   • While the rasgullas are cooking, prepare the rabri. Pour the milk into a heavy-bottomed pan and bring it to a boil.
   • Lower the heat and simmer the milk, stirring occasionally and scraping the sides of the pan to mix in the thickened cream layer. Continue until the milk reduces to about half its original volume.
   • Add sugar, cardamom powder, saffron strands, and chopped nuts. Cook for another 5-7 minutes until the rabri thickens slightly.
   • Remove from heat and let the rabri cool to room temperature. Add rose water or kewra water, if using.
5. Assemble the Ras Malai:
   • Once the rasgullas and rabri are both cool, gently squeeze out the excess syrup from the rasgullas and place them in the rabri.
   • Let the rasgullas soak in the rabri for at least a few hours in the refrigerator, allowing them to absorb the flavored milk.
6. Serve:
   • Garnish with more chopped nuts and a few saffron strands before serving.
   • Serve chilled for the best taste.

Ras Malai is a perfect dessert for special occasions, offering a luxurious combination of spongy paneer balls in a rich, creamy, and delicately flavored milk base.