Two Recipes for Ras Malai

Here are two recipes for ras malai that you can try at home:

First Recipe:

Ingredients:

  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1/4 tsp cardamom powder
  • 1/4 tsp saffron strands
  • 1/4 tsp rose water
  • 1/4 cup water
  • 1 tbsp semolina
  • 2 cups water
  • 2 tbsp sugar
  • 6-8 pieces of paneer

Instructions:

  1. In a saucepan, combine the milk, heavy cream, and sugar. Bring to a boil over medium heat, stirring constantly to dissolve the sugar.
  2. Reduce the heat to low and add the cardamom powder, saffron strands, and rose water. Stir to combine.
  3. In a separate saucepan, bring the water to a boil over high heat. Add the semolina and stir until it thickens, about 2-3 minutes. Remove from the heat and set aside.
  4. To make the syrup, combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar.
  5. Cut the paneer into small cubes and add them to the syrup. Cook for 2-3 minutes, or until the paneer is soft.
  6. To assemble the ras malai, place a piece of paneer in the centre of a small bowl. Pour the milk mixture over the paneer and top with a spoonful of the semolina mixture.
  7. Serve the ras malai chilled, garnished with chopped nuts and a sprinkle of cardamom powder.

Second Recipe:

Ingredients:

  • 1-litre full-cream milk
  • 1/2 cup sugar
  • 1/4 tsp cardamom powder
  • 1/4 tsp saffron strands
  • 1/4 tsp rose water
  • 1/4 cup water
  • 2 tbsp semolina
  • 1 cup water
  • 2 tbsp sugar
  • 8-10 pieces of paneer

Instructions:

  1. In a saucepan, bring the milk to a boil over medium heat. Reduce the heat to low and add the sugar, cardamom powder, saffron strands, and rose water. Stir to combine.
  2. In a separate saucepan, bring the water to a boil over high heat. Add the semolina and stir until it thickens, about 2-3 minutes. Remove from the heat and set aside.
  3. To make the syrup, combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar.
  4. Cut the paneer into small cubes and add them to the syrup. Cook for 2-3 minutes, or until the paneer is soft.
  5. To assemble the ras malai, place a piece of paneer in the centre of a small bowl. Pour the milk mixture over the paneer and top with a spoonful of the semolina mixture.
  6. Serve the ras malai chilled, garnished with chopped nuts and a sprinkle of cardamom powder.