🍮 A Creamy Delight: Recipe for Half KG Ras Malai
Introduction
Ras Malai is more than just a dessert — it’s a celebration of texture, aroma, and sweetness. Whether you’re preparing for Eid, a dinner party, or just craving something special, this half kg Ras Malai recipe brings you all the delight of the classic mithai with easy, step-by-step instructions.
🧾 Ingredients
For Malai Balls (Chena):
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1 litre full cream milk
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2 tbsp lemon juice or vinegar
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1 tsp all-purpose flour (maida) – optional
For Sugar Syrup:
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1 cup sugar
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2 cups water
For Milk Syrup (Ras):
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½ litre full cream milk
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3–4 tbsp sugar (adjust to taste)
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½ tsp cardamom powder
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A few saffron strands (optional)
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Chopped pistachios and almonds for garnish
👩🍳 Method
1. Prepare Chena (Curdled Milk)
Boil 1 litre milk, reduce the heat, and add lemon juice slowly. Once the milk curdles, strain the chena in a muslin cloth. Rinse with cold water and hang it for 30 minutes to drain.
2. Make the Dough
Knead the chena for 8–10 minutes until soft and smooth. Add maida if desired. Form small, smooth, crack-free balls.
3. Cook in Sugar Syrup
In a deep pot, boil 1 cup sugar with 2 cups water. Add the balls gently and cook covered for 10–12 minutes. They will double in size. Cool and set aside.
4. Make the Ras (Flavored Milk)
Boil ½ litre milk until slightly thickened. Add sugar, cardamom powder, and saffron. Simmer for 10 minutes and cool to room temperature.
5. Assemble and Chill
Gently squeeze the cooked balls to remove extra syrup and place them in the flavored milk. Refrigerate for 1–2 hours for best taste and texture.
🍽 Serving Suggestion
Serve Ras Malai chilled in a shallow bowl, garnished with pistachios and almonds. A beautiful finish to any meal!
💡 Tips for Perfect Ras Malai
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Don’t let the chena be too wet — it may break during cooking.
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Always boil syrup before adding balls.
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Knead chena until smooth but not greasy.
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For extra richness, stir in 1 tbsp of condensed milk to the ras.