Recipe: Chetna's Ras Malai

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Highlights

A wooden cutting board with lemons, almonds, sugar, and spices, alongside a bottle of milk, set on a textured gray surface.

4 Servings

INGREDIENTS FOR THE RASGULLAS:

1 litre whole milk

juice of 2 lemons

1 tbsp cornflour

FOR THE SUGAR SYRUP:

250 g granulated sugar

750 ml water

FOR THE MALAI:

1 litre whole milk

A pinch of saffron

1 tsp cardamom powder

5 tbsps granulated sugar

50 g unsalted shelled pistachios, finely chopped

50 g almonds, finely chopped

*Allergens are marked in bold

Download full recipe

Step 1

Heat the milk in a pan. Once it starts to boil take it off the heat and add the lemon juice. Give it a good stir and leave it for 5 minutes.

A steaming black cooking pot on a modern kitchen countertop, with a wooden spoon resting on the edge.

Step 2

Take a fine sieve and line it with muslin cloth. Now strain the milk through. Gather the cloth with the paneer in it and squeeze the excess liquid. Leave the gathered cloth in the sieve and place a couple of tins on top for some pressure. This will help to get rid of the excess liquid. Leave it for 15 minutes.

A bowl strainer with a cloth tied in a knot sits in a dish, with a wooden spoon, on a countertop and blurred background.

Step 3

Meanwhile in a wide pan heat the sugar and water until the sugar has dissolved. Take it off the heat. Remove the soft paneer also known as cheena from the cloth. Place it on a clean work surface and sprinkle the cornflour over it. Knead it with the palm of your hand for 10 minutes. It starts off very crumbly but slowly comes together as a very soft dough.

A person in a stylish green blouse prepares food at a modern kitchen counter, surrounded by herbs and cooking utensils.

Step 4

Roll it into a big sausage and cut into 8 small portions. Roll each in your hands to make a smooth ball. Once all the balls are ready, bring the sugar water to a boil and slowly put the balls into it. Cover and cook on medium heat for 15 minutes. The rasgulla will double in size and become spongy and soft. Take it off the heat and leave them in the syrup for 10 - 15 minutes to cool slightly.

Golden-brown dough patties frying in bubbling oil, creating a delicious and crispy texture.

Step 5

In another pan heat the milk, add the saffron and cook on low heat for 30 minutes, stirring every 5 minutes. This will thicken up and reduce after which you can add the cardamom powder, pistachios and almonds.

A person stirs creamy liquid in a green pot with a wooden spoon, with a bowl of oranges in the background.

Step 6

Very gently press the rasgullas to get rid of some syrup and place them on the serving plate. Pour the thickened milk on top and let it chill in the fridge for a couple of hours or overnight. Serve chilled.

A wooden tray with four glass compartments, filled with almonds, sliced lemons, chopped herbs, and a creamy dip.

Chetna's Food Memory

This Indian pudding is the lightest, fluffiest of sweets. The rasgullas are made of milk and have a fab technique of rolling them, they are then cooked in sugar syrup and later soaked in thickened milk, saffron and cardamom.

A group of people toasting at a dimly lit table with flowers, glasses, and candles, creating a warm, celebratory atmosphere.

This is the one pudding that reminds me of the many family gatherings with lots of cousins, uncles and aunts. My mum didn’t make this very often but my aunt had a dairy and she would make this pudding a lot at family gatherings. When I moved to the UK I could not find it anywhere and had to learn how to make it at home. This reminds me of the lovely time we had with our cousins enjoying this dessert together

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