🍮 Ras Malai – A Royal Pakistani Dessert

Introduction

There’s something magical about Ras Malai — the way soft, spongy milk balls soak up rich, cardamom-infused sweet milk and melt in your mouth. This royal dessert, originally from the subcontinent, is now a beloved treat across Pakistan and beyond.

Whether it’s Eid, a wedding, or a cozy family dinner, Ras Malai adds sweetness and elegance to every table. The best part? You can make it easily at home with simple ingredients.

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.

Ras Malai is one of the most beloved South Asian desserts, loved for its rich creaminess, melt-in-the-mouth texture, and delicate sweetness. Whether served at family gatherings, Eid, weddings, or just as a comforting homemade treat, this dessert never fails to win hearts. In this recipe, we will explore how to prepare half kg Ras Malai at home with perfect balance of flavor and texture

• 🧂 Ingredients

  For the Malai Balls (Paneer/Rasgulla):

  • 1 liter full-fat milk

  • 2 tbsp lemon juice or vinegar

  • 1 tsp semolina (sooji)

  • 1 tsp all-purpose flour (optional for binding)

  For the Milk Syrup (Ras):

  • 1 liter full-fat milk

  • ½ cup sugar (adjust to taste)

  • 3–4 green cardamoms

  • A pinch of saffron (optional but recommended)

  • 1 tbsp chopped pistachios

  • 1 tbsp chopped almonds

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  👩‍🍳 Step-by-Step Instructions

  1️⃣ Make the Paneer (Chhena)

  Boil 1 liter milk. Once it boils, reduce heat and add lemon juice gradually until the milk curdles. Strain through a muslin cloth, rinse with cold water, and squeeze out excess water. Hang for 30 minutes to remove moisture.

  2️⃣ Prepare Rasgulla Dough

  Mash the paneer with semolina until soft and smooth. Make small, crack-free balls — these will expand while cooking.

  3️⃣ Cook the Balls

  In a large pot, boil 4 cups of water with 1 cup sugar. Drop the balls in gently and cook covered for 12–15 minutes. They’ll double in size. Remove and let cool.

  4️⃣ Prepare the Sweet Milk

  In another pan, boil 1 liter milk. Add sugar, saffron, and cardamoms. Simmer for 10–15 minutes until slightly thick. Add chopped nuts.

  5️⃣ Combine and Chill

  Gently squeeze the rasgullas and place them into the warm milk syrup. Let them soak for an hour, then refrigerate for 2–3 hours before serving.

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  🍽️ Why You’ll Love This Recipe

  • Royal Flavor: A timeless dessert rich in tradition and taste.

  • Soft & Creamy: The spongy texture soaked in sweet milk is irresistible.

  • Perfect for Celebrations: Ideal for Eid, parties, and festive dinners.

  • Make-Ahead Friendly: Tastes even better when chilled overnight!

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  🌼 Tips for the Perfect Ras Malai

  • Always use full-fat milk for rich flavor.

  • Do not overcook paneer balls — they’ll turn hard.

  • Let the balls cool before soaking in milk for best texture.

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  🧊 Storage & Serving Tips

  • Refrigerate: Store in an airtight container for up to 3 days.

  • Freezer: Not recommended, as texture changes.

  • Serve Chilled: Ras Malai tastes best cold, garnished with chopped nuts or a touch of rose water.

  💡 Bonus Tip: Sprinkle silver leaf (chandi warq) before serving for a royal presentation!

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• 🔗 Internal Links
• https://blopost.com/cheesy-keema-samosa/
• https://blopost.com/mango-shahi-tukray/

• 💭 Final Thoughts

  Ras Malai is the kind of dessert that defines comfort and celebration in every Pakistani home. With its rich texture, fragrant milk, and delicate sweetness, it’s not just food — it’s nostalgia served in a bowl. Try it once, and it’ll become your family favorite forever. 💛🍮