RAS MALAI by Mahesh from IT

RAS MALAI is a Bengali dessert consisting of soft paneer (Cottage Cheese) patties immersed in sweetened creamy milk. Ras malai is a popular dessert in the south Asian part of the world and can be found in most south Asian restaurants. However the great thing is that it’s very easy to make at home, so you can enjoy anytime you want. This recipe is made up of 2 parts, the patties and the sauce.

This recipe can serve 6 – 8 people


8 Litres of full fat milk (DAI005)

Small handful of grated pistachios (SPI325)

200g of granulated sugar (SPI029)

4 Tablespoons of vinegar (SAU030)

Other ingredients:

4 Pinches of Saffron


Step One:

Put 4 litres of milk in large pan on high heat and bring to the boil, stir frequently to ensure the milk doesn’t burn at the bottom of the pan.

Step two:

Once boiled add 4 tablespoons of vinegar, this process separates the curd and the whey in the milk. Stir the milk until the curds have formed in the milk.

Step three:

Drain the milk curds through a muslin cloth and run cold water over it until the whey is washed out. Wash well to take out the sourness from the vinegar.

Step four:

Wring the milk curds until all the water is drained out. Leave curds to rest overnight.

Step five:

The next day, check the right amount of water is out of the curd by taking a small piece and rubbing it in between your fingers for 10 – 15 seconds. If you can roll a ball out of the mixture afterwards, then it’s fine. If it’s too dry you can adds some more water in.  At this stage the mixture is now in the form of cottage cheese, also called paneer. Put the paneer into a bowl and knead into a dough like mixture

Step six:

Roll small amounts of the mixture into small balls and press flat in between your hands to make patties

Step seven:

To add some flavour into the paneer, fill a pan with 2 litres of water and add 200g sugar.

Step eight:

Add two pinches of saffron in to the pan

Step Nine:

Bring the sugar, saffron and water mixture to boil

Step ten:

Add in the paneer patties to the pan and bring to the boil

Step eleven:

Once paneer patties have turned slight yellowish in colour and absorbed the syrup flavour, drain the syrup and place them on a dish to one side


Step one:

Add 4 litres of milk into a pan and heat till it just begins to boil. Then let the milk cool back down to room temperature

Step two:

Once cooled add a handful of grated pistachios to the milk and 2 pinches of saffron and stir. At this point the sauce and the patties can be placed into the fridge for an hour to chill


Step one:

Place the paneer patties into a dish

Step two:

Add the sweet milk sauce over the patties and cover fully.

Step three:

Garnish with pistachios and enjoy

3 Responses to “RAS MALAI by Mahesh from IT”
  1. Jaker says:

    Looks yummy and delicious, is it EID special?? 🙂

  2. zahida says:

    i use to make ras malai with different method but i love the your patties are looking. The colour is beautifull iwill do the same process next time. what saffrn you use?

  3. Mahesh says:

    Thanks for the feedback guys, you could say EID/Diwali special…definitly will be a popular choice around this time of year with the south asians.

    Zahida, the saffron i used was Altaj Saffron 1st Grade spanish saffron, you get really good colour and flavour from it.

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