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Ras Malai, cotton soft cheese in a creamy milk sauce, is a delectable Indian dessert. Find out how easy it is to make and impress your family and friends. Ras Malai is a delicious and perfect end to any Indian meal. Make it for your next party or holiday celebration!

Prep time: 5 mins
Cook time: approx 1 hour (in various stages)
Serves: 4-6

Ingredients:

Whole Milk – 8 cups (divided)
Lemon Juice – 2 Tbsp
Water – 5 cups (in a pressure cooker)
Sugar – 1 cup
Saffron – pinch
Cardamom Powder – 1/4 tsp
Pistachios & Almonds – 2 Tbsp, roughly chopped
Sugar for the Ras – to taste

Method:

1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.

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373 Responses to “Ras Malai”

1. Ash Says:
   October 16th, 2008 at 1:46 pm

   Yummmm,…..
   Thnx for the recipe!

   [Reply]

   

   Anonymous Reply:
   January 7th, 2011 at 9:42 am

   hello kem cho majama cho?
   how do you do?
   why do you use whole milk?

   [Reply]

   

   Anonymous Reply:
   January 7th, 2011 at 9:43 am

   telll me! hello body ?

   [Reply]

   

   hetal Reply:
   January 7th, 2011 at 4:24 pm

   Whole milk has more fat content and produces greater quantity and richer paneer.

   [Reply]

   

   pepsi chai Reply:
   January 27th, 2011 at 2:20 pm

   oh i c, but i like fatty substances in intestine, maybe that is it? no ?

   

   Anonymous Reply:
   May 5th, 2011 at 1:34 pm

   The result was satisfying, beyond imagination actually.

   [Reply]

   

   arlaaj Reply:
   March 21st, 2013 at 8:11 am

   wow wa ji wa

   [Reply]

2. Priya Says:
   October 16th, 2008 at 4:22 pm

   hi mam!

   Priya again!! And back with my doubts!
   This recipe is also one of my favorite!!! Muh me pani aa gaya!!!

   Cant we use 1% mílk for both? But I think not much Malai (cream) will come. Or can i use 1% milk for the balls n evaporated milk for the milk that is thickened? I know this sounds stupid. Im a ameteur cook and henceforth these questions!! But pl clarify mam!

   Regards,
   Priya

   [Reply]

   

   pradeep shah Reply:
   November 28th, 2010 at 10:25 am

   No

   [Reply]

   

   Anonymous Reply:
   January 6th, 2011 at 2:23 pm

   I LIK EIT

   [Reply]

   

   Anonymous Reply:
   December 30th, 2012 at 5:41 pm

   its really good my sister and i made it

3. Priya Says:
   October 16th, 2008 at 4:28 pm

   And ALAS…..!!!

   I don have Food processor!!

   [Reply]

   

   brinda Reply:
   August 4th, 2010 at 5:25 pm

   if u do nt hv food prcssr.den its ok.u can also finely mixed paneer wid ur hands like for 5 to 10 min..n its ready…seriously as i did a tryal…

   [Reply]

4. hetal Says:
   October 16th, 2008 at 6:04 pm

   Hi Priya,

   You cannot use 1% milk for the paneer (balls) because paneer is nothing more than milk fat which has been separated from the whey. The less the fat in the milk, the less quantity of paneer which it makes.

   For the thickened milk, you could try evaporated milk. I would still boil it once and maybe thicken it just a bit more than it already is.

   Lastly, you do not absolutely need a food processor. The same thing can be done by hand, but it just takes a little longer to achieve the same results by food processor.

   [Reply]

5. SR Says:
   October 16th, 2008 at 6:44 pm

   Yummy!! I never knew ras malai was so easy to make!

   Thank u

   Shalini

   [Reply]

6. Priya Says:
   October 16th, 2008 at 7:37 pm

   Hi Mam!

   Thanks for clarifying my doubt!
   Ill use whole milk as u have since i do understand how much it would affect the quality of the ” Real master piece Dessert” !!
   Once in while, thoda fat chalta hai!!
   Thank u so much for posting this reciepe!! and clarifying my doubt so soon!!
   Thanks a million!!!

   Regards,
   Priya

   [Reply]

7. Renu Says:
   October 16th, 2008 at 7:37 pm

   Hi,
   Can a regular mixer with small pulses can be done instead of a food processor?

   [Reply]

   

   Anonymous Reply:
   December 8th, 2009 at 9:51 pm

   yes you can use a regular mixer with small pulses can be done the job

   [Reply]

8. hetal Says:
   October 16th, 2008 at 7:50 pm

   Hi Renu,

   Food processors and blenders (mixers) work differently in that food processors move the entire contents all around, even if it is not liquid. On dry items, a blender will only grind the bottom well and the top will remain as is.

   [Reply]

9. sejal Says:
   October 17th, 2008 at 4:31 am

   hi,
   I have a question i.e.can i use frozen paneer(Amul Paneer) instead of fresh paneer to make Rasgullas.

   [Reply]

   

   Anonymous Reply:
   December 8th, 2009 at 9:50 pm

   yes u can use frozen paneer

   [Reply]

10. sejal Says:
    October 17th, 2008 at 5:28 am

    hi,
    can I use frozen paneer(Amul Paneer)instead of fresh paneer to make Rasgullas.here,we don’t get whole milk.

    [Reply]

11. hetal Says:
    October 17th, 2008 at 12:43 pm

    Hi Sejal (btw, nice name…it’s what I named my daughter ),

    Honestly, we have never tried to use the ready made paneer for rasgullas. The trick to getting super soft rasgullas is soft paneer. Since the frozen/ready made kind is very dry, I don’t know if it will yield the same results. If you decide to try it, please let us know your results.

    Just curious, where do you live? Wondering where or why you don’t have whole milk available. Maybe its called by a different name (full fat, 4% fat, etc)?

    [Reply]

    

    Anonymous Reply:
    November 19th, 2010 at 8:06 pm

    Hello,
    I have tried with ready made nanak paneer but it didn’t work.

    [Reply]

12. shalini Says:
    October 17th, 2008 at 7:11 pm

    hi hetal and anuja,
    very good recipe and very well presented as usual.
    will try to make it for diwali.
    keep up the good work.
    thanks for the recipe.

    [Reply]

13. Nima Says:
    October 18th, 2008 at 4:01 am

    Hi, I was wondering if there is an alternatives to using a cheese cloth. I never heard of a cheese cloth, where would I purchase one? Second question, Do you have an estimate on how many strands of saffron are in a pinch? Thanks!

    [Reply]

14. Tasnime Says:
    October 18th, 2008 at 10:22 pm

    Hi Hethal and Manuja,

    great website, great recipes! Indian food without indian complexity!

    I have two questions and thank you to answer as soon as possible since I can’t wait to make that recipe!

    1) On what heat to you put the pressure cooker (medium or high?)

    2) Do you think it would work with soya milk?

    Thank you!

    [Reply]

15. hetal Says:
    October 19th, 2008 at 4:15 pm

    Hi Tasnime,

    The pressure cooker can be between medium and high. Not sure about the soya milk, never tried it that way. Please let us know if it works for you and we will add that tip in our recipe.

    Thanks.

    [Reply]

16. Gopaul Says:
    October 20th, 2008 at 2:25 am

    Hello Ladies,

    I tried this recipe with ready-made paneer, I chopped it up and placed in the food processor and then kneeded it. It wasn’t as smooth as it should be but still worked, also when boling some of them broke apart. Also it had a rubbery feel when eating.

    Next time I will try making my own paneer, but whole milk is hard to find here, can 3% milk work?

    Finally, I didn’t use a pressure cooker because I don’t own one, can you maybe suggest a cooking time or how to do it in a regular pot? (also most of your recipes use the pressure cooker, in the future can you suggest alternative cooking times using regular pot in your videos?)

    Thanks for the great recipe, I can’t wait to try it using my own paneer.

    Keep the videos coming, they’re great!

    [Reply]

17. anuja Says:
    October 21st, 2008 at 2:25 am

    Hi Gopaul,
    Thanks for letting us and other viewers know of your experience and the outcome. We are sure it will be useful information.

    Also, 3% milk should be fine for paneer(atleast better than your previous experience;-)!

    Finally, thanks for your feedback…will look into doing something about it…but you really should consider investing in a pressure cooker, not only is it great time saver and quite a bit faster cooking-wise but also a lot healthier.

    Cheers!

    [Reply]

18. sejal Says:
    October 22nd, 2008 at 5:02 am

    Hi Hetalben,
    I dared to say this.I tried Rasgulla from readymade Paneer but really paneer is so dry,we can’t make soft dough from it.Next time I will make from fresh paneer.Generally in India we use Cow milk for making Rasgullas.
    I’m really confused about milk types.I am living in Hong kong.here we got fresh milk but it was watery and paneer is not also good soft.I never saw Full Fat Milk,I saw FullCream Milk, it may LOng Life(can be use for one year).What is 3% fat/4%fat milk ?Is it written on the front side? Thanks.

    [Reply]

19. hetal Says:
    October 22nd, 2008 at 1:12 pm

    Hi Nima,

    A good alternative to cheese cloth would be a men’s handkerchief. The cloth should be thin, not towel like. You can find cheese cloth at a fabric store.

    Regarding the saffron, really, take a tiny pinch and it should do the trick. Never really counted the strands . If you get a little more or less, it will not make too much difference.

    [Reply]

    

    lmk Reply:
    February 24th, 2011 at 2:51 am

    hi

    [Reply]

20. hetal Says:
    October 22nd, 2008 at 1:43 pm

    Hi Sejal,

    Thanks for reporting your results on making rasgullas with ready-made paneer. I’m sure it will answer a lot of people’s questions.

    Regarding the milk, try to find the milk which is given to children to drink. This is usually the full fat or whole or 4% milk. The percentage refers to the amount of fat which is in the milk. I am guessing that your full cream milk is the same thing. We get fresh milk here so I am not sure about the long life milk.

    [Reply]

    

    Fatma Reply:
    December 15th, 2010 at 5:10 pm

    full cream milk is the same as whole milk.

    [Reply]

21. Nupur Says:
    October 23rd, 2008 at 3:22 pm

    Thanks for sharing recipe Rasmalai is always among one of my favourite.
    Nupur

    [Reply]

22. Sridevi Says:
    October 26th, 2008 at 3:27 pm

    Hai hetal

    Wonderful dessert….

    Just want to know which food processor u r using…..??

    [Reply]

23. Pavithra Says:
    October 27th, 2008 at 5:32 am

    Hi Hetal and Anuja,

    Thanks for this recipe. I cant wait to try this one. I have one doubt. Did you use fresh lime for lemon juice or the bottled one?

    Thanks,
    Pavithra

    [Reply]

24. hetal Says:
    October 27th, 2008 at 1:03 pm

    Hi Pavithra,

    The food processor we are using in this video is made by Krups. It comes with a blender jar plus a food processor. It is convenient to have two in one, and the food processor works well (although not many attachments). However, the blender does not grind many Indian things like dosa/idli batter or coconut chutney well. If you already have a blender, you can try the Black & Decker Pro II which works well as a food processor.

    [Reply]

25. hetal Says:
    October 27th, 2008 at 1:09 pm

    Hi Sridevi,

    Sorry, the above comment was meant for you.

    And sorry Pavithra, we used bottled lemon juice. Fresh lime/lemon juice should work just as well. Some people even use vinegar.

    [Reply]

26. Niky Says:
    October 29th, 2008 at 10:39 pm

    Hi hetal n anuja

    i really love this show

    i have a question for this recipe..

    Can I use half and half milk for the RAS? because boiling milk for an hour is too mch.

    Thanks,
    Niky

    [Reply]

27. Dr Rajesh khatwani Says:
    October 30th, 2008 at 2:33 am

    Thanks for ur recipe.All the recipes for making Rasgullas advocate low fat cow milk.U R recommending whole milk, saying that it will give more paneer.Will it give the same sponginess also???Is it that u recomm whole milk for ras malai only ?I have tried lot many rasgulla recipe with 80 % results.I would like to try whole milk.Pl help n guide me.wikipedia says that Cottage cheese is low in fat and carbohydrates while high in protein.Can we use renin tablets for cheese making?
    Thanks dr Rajesh Khatwani

    [Reply]

28. hetal Says:
    October 30th, 2008 at 3:07 am

    Hi Niky,

    You can use half and half but we feel that the ras will still not be as thick as boiling and reducing the milk. You will still have to boil the half and half for a while. You may save a little time. Of course, the consistency of the ras is entirely up to you. Some people do not like it thick. Also, boiling the milk creates a different flavor as well as texture to the ras.

    [Reply]

29. anuja Says:
    October 30th, 2008 at 2:26 pm

    Hi Dr. Khatwani,

    Honestly, we always make paneer with whole milk and it works perfectly for us so we can’t comment on using low fat milk. People refer to paneer as cottage cheese, and it is anything but that. The cottage cheese available in American grocery stores tastes and feels nothing like our homemade/store bought paneer.

    [Reply]

30. Pavithra Says:
    October 31st, 2008 at 11:07 pm

    Thanjs Hetal and anuja!

    I tried this at home and it came out awesome. I used bottled lemon juice (real lemon) and paneer came out good.

    Kneading it in food processor makes it smooth for sure. I love this dish and the fact that I can now make it at home by myself is a great feeling

    Thanks again!

    [Reply]

31. Dr Rajesh khatwani Says:
    November 3rd, 2008 at 2:32 am

    Hi Anuja ji!
    Today I M very happy,as my friends and relatives could enjoy Rasgullas made by me.
    After a lot of trials, I got the success in Rasgulla making.I could make soft spongy rasgullas 4 times continuously yest.I started from sat, spoilt few batches, thought over and over again and started preparing 2 rasgullas at a time from half a cup of milk to minimise wasting.
    I combined rational things of diff formulas and prepared what I thought was scientific, rational and correct, in cooker as well as in open vessel.
    Ur Recipe was a perfect one for cooker.U only advised to switch the gas off after 1 whistle.All others advised to keep the gas at low for 5 min, which spoilt my many Rasgullas.Ur advice to use only whole milk also worked wonders.It should be 3-4%. not less nor more than that.Pl try to be exact next time as whole milk is diff in diff countries.
    Pl send me ur mail id to khatwani123@hotmail.com
    I M eager to send U Snaps of Rasgullas.I have devoted these to both of U.U will be remembered whenever I will make the Rasgullas.
    Thanks for 100% guaranteed Recipe.
    Regards
    Dr Rajesh Khatwani

    I felt very sorry as I was mislead by so many recipes available on net, not giving good results.This happened with Rasgullas only!!!U also tried a lot to get consistent results not with relable success.

    Thanks for guiding me through out honestly and frankly

    [Reply]

32. Dr Rajesh khatwani Says:
    November 3rd, 2008 at 2:36 am

    Pl remove foll paragraph from my previous posting.It was by mistake
    I felt very sorry as I was mislead by so many recipes available on net, not giving good results.This happened with Rasgullas only!!!U also tried a lot to get consistent results not with relable success.

    Thanks for guiding me through out honestly and frankly

    [Reply]

33. Nav's Mom Says:
    November 9th, 2008 at 6:46 am

    Just a note to let you know how fantastic your site is. I would never have DARED to make Indian food before. My mother is a genius and very well known for her cooking. This, of course, makes it a very difficult act for a daughter to follow!
    After using some of your recipes for guests I was told that good cooking is in my genes…little do they know it’s actually in my computer! My mother was completely impressed and said that the dishes were better than most restaurants.
    My husband said my (your!) butter chicken beats my mom’s. None of us dare tell her that though. Seriously, thank you so much and keep up the good work! You girls are fabulous!

    [Reply]

34. rasna Says:
    November 18th, 2008 at 10:25 pm

    i tried this recipe n for the first time itself i am success. i tried using 2 cups milk. i made 6 medium size n 1 small size. so totally i made 7 rasgullas. i used 2%milk. n i dont have saffron at home. i added cardamom for flavour n pistachios n almonds

    it has turned out well. n the taste is also the same which v get frm sweet shop.
    really awsome!!!!!!!!

    thanks for the wonderful recipe

    [Reply]

35. arzoo Says:
    November 24th, 2008 at 10:29 pm

    heyy hetal and anuja,
    its a wonderful recipe.i made it when i had party at home.and that was my day bcaz ras malai came out so well.i was the star of the day ! all credit goes to u gals.thanx a lot !

    [Reply]

36. amita Says:
    January 5th, 2009 at 9:16 am

    Hello Anuja and Hetal! I was wondering, how do you cook the milk balls without a pressure cooker as I do not have one at home.

    Thank you!

    [Reply]

37. Yvonne Says:
    January 20th, 2009 at 3:23 am

    Hello:

    I did not have a pressure cooker so I just put the rasgullas in the boiling water-sugar mixture for 10 minutes. Seemed to work fine that way – turned out great!

    [Reply]

38. meghana Says:
    January 24th, 2009 at 11:01 am

    Hi,
    I have tried your receipe. I unable to make the balls spongy. Can u tell me why?

    [Reply]

39. rita Says:
    February 4th, 2009 at 4:43 pm

    <<>>
    hate it>>>

    [Reply]

40. Robina Says:
    February 11th, 2009 at 10:10 pm

    Hi,

    I was so surprised that Rasmalai is so easy to make. I am definitely going to try it today. I just wanted to know if we can cook the paneer dough balls in milk with added sugar, instead of water.

    [Reply]

41. hetal Says:
    February 12th, 2009 at 1:00 am

    Hi Robina,

    Interesting question…have never tried it that way but can’t imagine it not working. I’m very curious though so if you try it, please post your comments back here.

    Thanks!

    [Reply]

42. Roopa Says:
    February 21st, 2009 at 4:08 am

    Hi Hetal and Anuja,
    What can i say.. You guys ROCK… I try all your dishes and they turn out great always…
    I did try the rasmalai it tasted excellent…But I have a few questions on the consistancy..
    My panner was a little paste like..
    I am not sure what I did wrong. I followed you receipe as is but changes 1 thing – I used a MIXI not a food processor. Is this the amy panner was a little sticky or dint I presses out the water.
    I am nto sure.
    Can you help me?

    [Reply]

43. Priya Says:
    February 24th, 2009 at 7:21 pm

    hi anuja n hetal,
    i tried this recipe..i just have a small Q regarding coking the paneer. i have this amerixcan pressure cooker which doesnt giv oout a whistle….so..was wondering how long i shud cook with this pressure cookr?
    tchao
    priya

    [Reply]

44. hetal Says:
    February 24th, 2009 at 7:52 pm

    Hi Priya,

    All pressure cookers are different so you would really need to experiment with your’s to get it exactly right. You can try to put just one or two paneer balls in the cooker and try it out. You can of course re-use the sugar water again for the rest of the paneer. A good guideline is probably about 1 minute to 1 whistle and then switch it off.

    [Reply]

45. hetal Says:
    February 25th, 2009 at 3:30 am

    Hi Roopa,

    Blenders (mixi) and food processors work very differently. Blenders tend to “blend” at the very bottom and the things at the top only reach the bottom if there is enough liquid. Food processors, on the other hand, move the the entire contents all around — evenly blending everything. They are especially great for grinding and blending dry ingredients.

    Most probably, the reason for the pasty texture of the paneer is because of the mixi. You can try kneading the paneer like dough next time (by hand). It may take a little longer.

    [Reply]

46. Priya Says:
    February 25th, 2009 at 7:02 pm

    hi hetal!
    First of all, many congrats on this wonderful website.I totally appreciate ur style of keeping in touch with ur audience/readers/watever. Im referring to the replies u guys post to questions.thats truly remarkable.Starting a website, posting videos regulary are big tasks in itself.Dedicating urself to it n responding to teh queries promptly..Wow…What shall i say? i wish i cud stay commited in such a fashion! I mean, these words of appreciation are not bcoz u responded to my Q…i hv alwys bn telling my husbamd about this site..i like the detailed description in each of ur recipe…i take a print of it whenever i start cooking…its so useful…
    nywys…the point is..u guys rock..keep up the good work ppl…..
    tchao..
    priya

    [Reply]

    

    tony Reply:
    December 11th, 2011 at 5:59 pm

    appreciated…same thing i wuld like to say u to guys…the way u gv a complete detailed recipe, is vry much appreciatable..

    [Reply]

47. Judy Says:
    March 17th, 2009 at 4:34 pm

    Hi Hetal and Anuja,
    I have never made or eaten this before, but I have heard it is good. My question is, how much sugar would you normally add to the sauce on top. I couldn’t tell in the video and as I have never tasted it, I don’t know how sweet it should be. Also, is it normal to have the lumpy look to the sauce? I would like to try to make this for a friend of mine. Thanks so much
    Judy

    [Reply]

48. hetal Says:
    March 17th, 2009 at 4:50 pm

    Hi Judy,

    We say “1 cup Sugar” but sugar is like salt — very hard to judge how much you need from person to person. Some people like their desserts very sweet, and others not so sweet. We would suggest you add a little at a time and just taste it according to your taste.

    The sauce should be a little lumpy. It is the cream that is formed when the milk is reduced.

    [Reply]

49. Sarita Says:
    March 24th, 2009 at 10:24 am

    Hi Anuja and Hetal

    I made Rasmali for the first time using your recipe and it tasted great my whole family loved it!! Thanks

    The only question i had was when i put the rasmali in the presure cooker they did not really increase in size much, do you have any advice?

    PS: Really like your easy to follow cooking methods- I now enjoy cooking!

    [Reply]

50. hetal Says:
    March 24th, 2009 at 11:28 am

    Hi Sarita,

    Wondering if the ras malai was soft or not. Usually, if it doesn’t increase in size, it is a little hard. We’ve had instances when the flattened balls did not increase as much as times before, but if they are soft, they still taste great. We’re thinking it may be the type of milk that causes the variances.

    [Reply]

51. Sarita Says:
    March 24th, 2009 at 1:38 pm

    Hi Hetal,

    Thanks for your reply, the rasmali were very soft and did taste good
    Next time should i just make the balls a little bigger and thicker?

    I used whole milk (full fat)

    Thanks
    Sarita

    [Reply]

52. hetal Says:
    March 24th, 2009 at 1:39 pm

    Hi Sarita,

    Yes, if the ras malai was soft, then you can just make them a bit bigger.

    [Reply]

53. shruti Says:
    April 6th, 2009 at 8:52 pm

    hi hetal N anuja

    i made ras malai jst 10 min before nd it turn so nice so yummy. thank u so much to share this all receipe it so simple 2 make. i cnt beleive that i can make ras malai. i m a girl who never make this all thinks. when i say 2 my relatives that i made veg korma, malai kofta, shahi panner, differnt type of pulao they dnt believe me as i did not make any thng back in india, every1 is so surpised. nd say its my secrete recipe. hehehe. anyways thank u so much.

    [Reply]

    

    hetal Reply:
    April 7th, 2009 at 3:33 am

    Hi Shruti,

    Thanks for the lovely feedback! We’re so glad to see people who have never cooked before try their hand at Indian cooking. Keep up the great cooking effort!

    [Reply]

54. Anonymous Says:
    April 7th, 2009 at 2:29 pm

    Hi Hetal and Anuja,
    My Ras malai did not come out soft and spongy. They did not increase in size in the pressure cooker. What could be the reason? Please advice.

    Uma

    [Reply]

55. Arpita Says:
    April 29th, 2009 at 6:05 pm

    Could you share Rasmalai recipe made from Ricotta cheese, I have heard it has nice taste and easy to prepare.

    [Reply]

56. Ghayathri Says:
    May 13th, 2009 at 7:40 am

    Hello Ladies!
    I tried this recipe last sunday. My paneer was in very light yellow colour. Laughs! i used 1 litre milk for the paneer and another 1 litre for the sause – is that what we call? I used full cream milk. That’s what i got from the supermarket. And after setting aside the paneer, I had a hard time kneading the paneer together! Ha Ha Ha! Seems like my food processor wasnt working.. But according to the video, you paneer looked fantastic! Its like sooo white! But mine was yelloW! guess its the milk and after finishing the taste of paneer wasnt spongy. i dont know where i went wrong, because over here in Singapore its hard to get fresh milk. If you ladies know where i went wrong pls help me!
    And i really enjoy watching your recipe videos! You guys should upload more recipes! You guys rock!!
    Cheers!!!!

    [Reply]

    

    hetal Reply:
    May 13th, 2009 at 1:25 pm

    Hi Ghayathri,

    We only get one type of milk here in the US (cow’s milk with varying fat content). The type of milk you use may affect the color of the paneer. Also, kneading the paneer to a very smooth consistency is a key step to get the spongy texture. If it is slightly crumbly, it will not absorb enough liquid to make it soft.

    [Reply]

    

    Ghayathri Reply:
    May 15th, 2009 at 7:14 am

    Hi Hetal!

    How are you? Exactly! My paneer didn’t absorb liquid. Sobs sobs… I’ll try it again after getting a new processor..
    And I tried the molten lava cake yesterday! It was fantastic! Thank you for uploading such a wonderful recipe guys! Take Care! And God bless you ladies!

    [Reply]

57. swapna Says:
    May 16th, 2009 at 11:42 pm

    hi hetal ,

    i just tried making rasgulla ,, just the way you said ..
    i must say its come out pretty well but then from with in it tastes lil more like paneer than the actually expected texture though it is soft ..
    would you be able to tell me what do i do to avoid this next time or is there anyway i can improve it now ??

    [Reply]

    

    hetal Reply:
    May 17th, 2009 at 2:59 pm

    Hi Swapna,

    The key for the rasgulla to absorb the liquid and taste less like paneer is to make the paneer super soft. Did you use a food processor to knead the paneer or if by hand, it has to be super smooth.

    [Reply]

58. alkadixit Says:
    May 17th, 2009 at 5:59 pm

    can we use same sugar syurup to cook another batch of ras malai?or we have to add more water

    [Reply]

    

    hetal Reply:
    May 17th, 2009 at 8:00 pm

    Hi Alka,

    Yes, you can reuse the sugar syrup. You would only need to add additional water/sugar if the level of the liquid goes down and is not enough for the paneer to soak.

    [Reply]

59. lavi Says:
    May 19th, 2009 at 7:27 am

    Hi
    I tried ras malai twice.still it wasn’t up to date
    
    First time the rasgullas were not sweet. i used exactly same amount of ingredients that u mentioned. but the rasgullas were not sweet at all and it spoilt everything. when i ate it. only the ras part was sweet and the rasgulla part was tasteless paneer

    the second time, i increased the amount of sugar in pressure cooker to more than double and gave two whistles. still they r not as sweet and soft. we do not like very sweet desserts but u know when u take a spoonful, the entire thing should be thing….but here the gulla part becomes tasteless as soon as ras is gone in …. i hope i m able to explain my problem..
    I am not using food processor but knead it well…otherwise the balls are soft when i take them out of cooker…i kepy them soaked in ras for more than two hours before serving…still not sweet enuf…
    is it supposed to be like that according to your recipe?? Indian ras malai is soft and rasgullas are also sweet…

    please tell what mistake i am making!!!

    [Reply]

    

    hetal Reply:
    May 20th, 2009 at 12:12 pm

    Hi Lavi,

    The ras malai is usually eaten with the ras so the sweetness will always be there. The key to getting the liquid to absorb into the paneer is to have it super smooth before forming the balls. If you have a food processor, try kneading with it. Another tip is to take a piece of rock sugar (sakar) and “hide” it in the middle of the paneer ball before cooking it.

    [Reply]

60. harshada Says:
    July 15th, 2009 at 6:27 pm

    Hi hetal n Anuja,

    thanks for this wonderful receipe. I tried it jst now. I used readymade paneer……..i it still turned out suburb….firstly I grated the paneer and i added i tps of milk to give it a slight moisture…..I don’t have food processor …..so i simply used my electric hand blender…..and finally before making the bal i kneaded that paneer with steel spoon..jst smashed it over n over again until it was really soft. Rest of the procedure i followed as told by u…….n there i was… with the yummy and tempting bowl of ramalai!!!!
    Thanks again…i really love this site……

    [Reply]

    

    hetal Reply:
    July 15th, 2009 at 6:57 pm

    Hi Harshada,

    Thank you so much for taking the time to post your results of the ras malai with store bought paneer. It’s a question that was asked so many times and now we have an answer. I’m sure many of our viewers will thank you as well.

    Cheers!

    [Reply]

61. Bhargavi Venkatesh Says:
    July 30th, 2009 at 7:53 pm

    Hey how many litres will be a 8 cup milk measure upto

    [Reply]

    

    anuja Reply:
    July 31st, 2009 at 1:21 pm

    1 liter = 4.2 cups
    Hope that helps:)

    [Reply]

    

    Kay Reply:
    May 10th, 2011 at 1:52 pm

    HI Anuja,
    I like your website and your recipes are clear and you deliver them very well.I havent tried them yet but thanks for simplifying the complex recipes.

    On the lighter side,have you noticed how you start every sentence identically with ” Now we are going to go ahead and just….” .It sounds like going overboard with the americanism! (More Anuja than Hetal).

    Anuja,Somehow I thought from your general personality that you have a defence services background and are probably Maharashtrian. Are you ? (Dont have to reply to that if thats too personal!)
    Keep up the great work.

    [Reply]

62. RUPA SINGH Says:
    August 10th, 2009 at 1:25 am

    thanks for wonderful RASMALAI, ohhhhhhhhhh… yumm

    [Reply]

63. abhi Says:
    September 1st, 2009 at 6:19 pm

    Hello Hetal And Anuja

    Thanks a lot for sharing such a lovely receipe. I never thought making ras-malai could be so damn easy.

    I used 2%milk and instead of cheese-cloth i used tea strainer. This was fine but i made a mistake, i left the cheese in the strainer for only 10 mins(as i was in a hurry), but it turned out excellent.

    Thank u ladies and keep up doing the great work.

    Regards
    Abhi

    [Reply]

64. Ipshita Says:
    September 4th, 2009 at 12:50 pm

    Hi Anuja ji, I’m very pleased to find this site, I already try this rasmalai and found out perfect thanks a lottt to you for such wonderful site.
    I was searching for rasgulla recipe. I saw 31. Dr Rajesh khatwani Says: you have given such a wonderful rasgulla recipe. I try some recipe which is not making perfect rasgulla. Can you please give me the prefect recipe?
    Pleaseeeeeeeee.
    Thanks

    [Reply]

65. Poonam Says:
    September 7th, 2009 at 9:27 am

    Hello Hetal & Anuja

    An awesome recipe, which wld be tried first thing tomorrow.

    Just curious, what do u do with the water + sugar mixture we used in the pressure cooker, after we are done with it? trash it? or are there any alternate suggestions?

    [Reply]

    

    hetal Reply:
    September 7th, 2009 at 9:57 pm

    Hi Poonam,

    Unfortunately, we have not come up with an alternative use for the left over water. If anyone else has any ideas, we’d love to hear them.

    [Reply]

    

    Poonam Reply:
    September 8th, 2009 at 4:12 am

    can i use the same water + sugar quantity for making another batc of ras malais the next day? if i store the water in fridge?

    [Reply]

    

    hetal Reply:
    September 10th, 2009 at 6:55 pm

    hmmmm…..we’ve never done that, but if you keep it in the fridge, it should be fine.

    

    KS23 Reply:
    September 23rd, 2009 at 5:22 pm

    After some disasterous attempts with other recipes, I tried yours and Voila, the ras malai turned out great Thanks for the clear instructions.

    I haven’t tried it yet but I think that the left over sugar syrup could be used to knead the dough for the sweet version of namak parey – we call them shakar parey or meethi khajoor!

    [Reply]

    

    hetal Reply:
    September 24th, 2009 at 2:13 pm

    Wow, that sounds like a great idea. Let us know if it works for you.

    

    anuja Reply:
    September 25th, 2009 at 5:05 pm

    You can also use it to make Halwa! Just a thought;)

66. Poonam Says:
    September 8th, 2009 at 12:40 am

    Hello Hetal & Anuja

    One more doubt….. after my paneer came out of the pressure cooker…. they were all stuck together…. how can i avoid this??? i had to seperate them myself manually and it has partially lost its texture.

    Thanks

    Poonam

    [Reply]

    

    hetal Reply:
    September 10th, 2009 at 6:58 pm

    Hi Poonam,

    You can avoid the sticking problem if you do not over stuff the pressure cooker. Keep in mind that the paneer expands, so put in just enough so that they have room to grow.

    [Reply]

67. Subha Says:
    September 9th, 2009 at 2:10 pm

    Hi Hetal and Anuja

    Thanks for this delicious recipe !! Really Yummy.
    It had the perfect taste and the texture as store bought.

    Thanks once again.

    Subha.

    [Reply]

68. Anonymous Says:
    September 15th, 2009 at 8:56 pm

    Can we add heavy whipping cream/half n half to the milk boiled for paneer?

    [Reply]

    

    hetal Reply:
    September 16th, 2009 at 1:53 am

    We’ve never tried it, but some people do add whipping cream or half and half to get “more” paneer out of the milk.

    [Reply]

    

    Latha Reply:
    October 25th, 2009 at 11:06 am

    Hi Ketal, anonymous,

    Yes I did. I used 1/4 cup of heavy cream for 1 litre of 1.5% milk and the paneer was definitely a good yield:)

    [Reply]

69. Asma Says:
    September 22nd, 2009 at 5:16 pm

    Thanks for your quick reply! i did add half and half milk for making the paneer. The ras malai was just perfect! it was the highlight of my eid party!

    [Reply]

    

    hetal Reply:
    September 23rd, 2009 at 12:06 am

    Hi Asma,

    Thanks for the feedback. Glad you enjoyed the Ras Malai. Eid Mubarak!

    [Reply]

    

    RAY Reply:
    September 28th, 2009 at 7:36 pm

    Ok…I tried your receipe and the ras malai turned out hard i.e. it was not soft and fluffy. I did the following things different, let me know what cause this:

    1. I used 1% milk. Does using 1% as opposed to full cream milk make a difference, if so, why?

    2. I did not use a pressure cooker, I just boiled the small patties on high heat for 5-6 minutes. Does pressure cooking do something different then boiling at high heat for 5 minutes. if so, why?

    3. I did not use a food processer but did need the cheese so that it was soft. Is it esssential to use a processor to knead the dough. I would have used a processor, didn’t have one. All I had was a blender. I didn’t think that a blender would be the right tool because that would make it into a wet paste. Was this the problem?

    Other than that you have some great vids and a good presentation style.

    ray

    [Reply]

    

    hetal Reply:
    September 29th, 2009 at 3:22 am

    Hi Ray,

    1. The higher fat content in the milk you use will yield more paneer. 1% milk hardly has any fat so the paneer you get will be very less. Some people even mix half and half in the milk while boiling.

    2. This is probably where your biggest problem is. Pressure cooking cooks anything in a fraction of the time it takes in a regular pot. Cooking for only 5-6 minutes in a regular pot is probably not enough and therefore the paneer didn’t get a chance to become soft.

    3. Food processors make life easier but they are not a necessity. If you kneaded the paneer enough and made it super soft, it should be fine. You are right, you cannot use a blender for this application.

70. Amita Says:
    October 16th, 2009 at 1:31 pm

    Hi!
    I learnt this in steps. First i learnt how to make paneer then ras gullas. All went well but only the sugar syrup or chasni was not good – it was kind of watery and the sweetness didn’t go through inside the rasgullas. But the rasgullas were nice, soft and round. So can you please suggest for the ras gullas how much sugar and how much water should we use to make the perfect sugar syrup and i also have the rose essence. And do we have to make the chasni and then insert the balls to cook.
    I also saw your chocolate burfi it is great i am definitely going to try it for Diwali. Your videos have a very good quality now.
    And finally Wishing you both and your families a very happy deepavali and a prosperous new year!

    [Reply]

71. Angry user Says:
    October 16th, 2009 at 11:36 pm

    Please do no try this method. Only a fool would give pressure cooker to the rasgulla.

    Bad method.

    [Reply]

    

    Tini Reply:
    November 12th, 2009 at 2:09 am

    Hey

    First of, it does not look like you tried the recipe. If you did and screwed up, try heating the water in a regular pan. When the water comes to a rapid boil, put in the paneer balls, cover and turn off the heat. Let them sit in the water for 10 minutes and then transfer to milk. Hope this helps.

    [Reply]

72. Latha Says:
    October 25th, 2009 at 11:03 am

    Dear Ketal, Anuja,

    I got linked to your lovely site through Deeba’s (passionateaboutbaking). Thank you so much for the tutorial. I made rasmalai with home-made ricotta and could knead the cheese with hands well. The result is perfect. The rasmalais are getting chilled but i did pop-in one rasagulla to check and they’re great. I saved so much time doing the malai and rasagulla in parallel.

    I’d like to know if i want to make rasagulla only should i soak them in another sugar syrup. this sugar quantity is way too less sweet for the r.gulla only:)

    thanks again.

    [Reply]

    

    hetal Reply:
    October 28th, 2009 at 3:15 am

    Hi Latha,

    You can definitely add more sugar to your syrup to get the right amount of sweetness for the rasgullas.

    [Reply]

73. suganya Says:
    November 5th, 2009 at 10:28 pm

    i want basundi recipe plzzz

    [Reply]

74. harshada Says:
    November 6th, 2009 at 3:27 pm

    Hi Hetal and Anuja,
    I guess in above comments someone was asking about what to do with leftover sugar syrup in cooker….
    Here’s some simple suggestions.
    we can jst mix wheat flour in it…..just as we prepare our regular chapati dough n make thick layered chapati’s out of it.Heat a griddle and cook this chapati with ghee or oil(just like paratha). If you like more sweet then add some more sugar or jaggery to water mixture before mixing it with wheat flour.
    This sweet chapatis tastes yummy with any powdered chatni and they last for about 4-5 days outside fridge.
    We normally do this by dissolving jaggery in water n then mix it with wheat flour. And this is called as goud(Sweet) dashmi.

    [Reply]

    

    Tini Reply:
    November 12th, 2009 at 1:59 am

    Hey

    You could even use left over sugar syrup to make any kind of kheer. I made sabudana kheer. Turned out great.

    [Reply]

    

    hetal Reply:
    November 14th, 2009 at 7:58 pm

    Thanks so much Harshada! Those are great suggestions!

    [Reply]

75. A LITTLE SWEET & 100’s of SPICE … Ras Malai & Spicy Chickpeas for Diwali! | Travelling Secrets Says:
    November 8th, 2009 at 6:23 pm

    [...] off to Mansi @ Fun & Food Cafe for her event, Sweet Celebrations. Ras MalaiAdapted from this recipe @ Show Me The Curry Ingredients:Ricotta or cottage cheese from 1 litre of whole milk (recipes [...]

76. Reena Says:
    November 10th, 2009 at 4:18 pm

    Thank you very much. It is really nice. The steps are very easy and cleared.

    [Reply]

77. punitha anbu Says:
    November 12th, 2009 at 7:21 am

    hi
    i tried rasamalai 2day.it came out very soft..thanhks alot for a wonderful recipe..i follow all ur recipes

    [Reply]

78. Ravi Says:
    November 18th, 2009 at 5:35 pm

    Hi Hetal/Anuja,

    I love your website. Although there are may websites giving recipies, but this one make great sense since we can visually see the steps exactly.
    I tried making rasgullas earlier, but they either break or turn out hard (if I add little suji to absorb water). To my understanding I do not know how much water to squeeze out of the cheese cloth. I did keep for 1/2 an hour to drip and squeezed water.
    How do we know if there is exact amout of moisture left before we put it to boil?
    What other factors could make them break?

    Thanks and waiting eagerly to hear back from you!
    Ravi

    [Reply]

    

    hetal Reply:
    November 18th, 2009 at 9:56 pm

    Hi Ravi,

    There really is no exact way of telling how much moisture is left in the paneer. If you squeeze the cheese cloth and no more water squirts out, it should be good enough.

    If you are making paneer, you can add all-purpose flour (just a Tbsp) to help bind, but I’ve not tried that for rasgullas.

    [Reply]

79. PSS Says:
    December 7th, 2009 at 9:03 pm

    Hi! Anuja and Hetal,

    I am so glad I came across your website..I was always very apprehensive about trying dishes like Navratan Korma and Malai Kofta which are almost everyone’s favourite curries, because of the calorie content of them. Your recipes are so calorie conscious we can eat without any guilt! I tried both above curries and received a lot of aprpeciation!! Ras Malai was extremely tasty and got a great complements from very senior cooks! Thanks for all your recipes……Keep up the good work! Good Luck!

    [Reply]

80. Marie Says:
    December 16th, 2009 at 4:17 am

    As I don’t have a pressure cooker, am I able to gently simmer the flattened paneer instead? If so, for approximately how long?

    Kind regards.

    [Reply]

81. Salma Says:
    December 16th, 2009 at 5:55 am

    Hi Hetal and Anuja,

    Thanks for your great recipe. I’ve followed your instructions and the ras malai came out so well. My very first trial was a success!

    I Look forward to learning more stuff from your website.

    Cheers,
    salma

    [Reply]

82. swati Says:
    December 16th, 2009 at 7:37 pm

    Hi hetal,
    I love ur recepie….
    i have one question is the cottage cheese in american market can be used for rasgullas??
    whats the difference between home made chesse and cottage cheese…

    [Reply]

83. anitha Says:
    December 19th, 2009 at 5:44 pm

    Hey guys thanks for ur recipe…. i made them at home and evrybody loved it… keep up the good work….

    I have two questions for you….
    1.The water:sugar ratio is 5:1… can i increase it to make the dumplings a tad bit sweeter or should i pressure cook it for more than 5 mins????…
    2.For how long can i store them in the fridge???…

    hope i get a speedy reply……

    thanks again for ur recipe….

    luv,

    Anu

    [Reply]

    

    hetal Reply:
    December 22nd, 2009 at 12:13 am

    Hi Anu,

    Did you want to increase the sweetness or the softness. For more sweetness, you can just make your rasa more sweet. Cooking them longer may make them fall apart. Just curious…were they not soft enough?

    [Reply]

    

    anitha Reply:
    December 22nd, 2009 at 2:00 pm

    Hey thanks for the reply.

    I wanted to increase the sweetness of the malai.Coz even though my hubby loved the preparation, his only suggestion was that the malai needs to be a lil more sweet… … he has a sweet tooth..
    yaeh they were soft… no problem with their softness only the sweetness….

    thanks for ur help,

    Anu

    [Reply]

    

    hetal Reply:
    December 22nd, 2009 at 2:23 pm

    oh ok…then you can definitely increase the amount of sugar in the water. It shouldn’t be syrupy though or it will not work.

    

    hetal Reply:
    December 22nd, 2009 at 12:14 am

    They should keep fresh in the fridge for about a week.

    [Reply]

84. Pooja Says:
    December 27th, 2009 at 1:30 am

    Hi Hetal, Anuja,

    Thanks for the great recipe. I tried it and it came out really good. My only concern is it’s not as liquidy as I would like specially after refrigerating it. Do you think making more ras will solve this issue.

    Thanks again,
    Pooja

    [Reply]

    

    hetal Reply:
    December 27th, 2009 at 5:52 am

    Hi Pooja,

    You can either make more rasa or just cook it less so that it doesn’t become as thick.

    [Reply]

85. Saumya Says:
    January 5th, 2010 at 7:58 pm

    Wow…what a great recipe…will try out for sure….thanks…u both are gem..

    [Reply]

86. reba Says:
    January 6th, 2010 at 2:12 pm

    Hi, i made the rasmalai and it turned out really well…Thank you for the recipe! The only thing that i would like to find out is that when i make it it comes out soft but after it has been in the fridge it goes hard…Is there anything that i can do to keep it soft..many thanks…..

    reba

    [Reply]

    

    hetal Reply:
    January 6th, 2010 at 5:55 pm

    Hi Reba,

    The ras malai will be harder (denser) once it cools, but it shouldn’t be hard to a point that it doesn’t taste good. If that is the case, maybe it did not cook enough?

    [Reply]

87. Mithila Says:
    January 15th, 2010 at 1:23 am

    Hi Hetal and Anuja,

    Great recipe! But I don’t know where did I go wrong. Even though I used whole milk and did everything just like your recipe, my ras malai came out hard and rubbery. Do you girls have any tips to make it soft next time? Me and my husband both love ras malai. So, please please please give me some tips to make it perfect. Thanks.

    [Reply]

    

    hetal Reply:
    January 15th, 2010 at 7:34 pm

    Hi Mithila,

    The texture of paneer becomes hard if you let it boil for too long in the whey. As soon as the milk solids separate from the whey, strain out the paneer and dip them into cold (or ice cold) water. This will prevent the paneer from becoming hard and rubbery. Proceed as normal with the rest of the process.

    [Reply]

88. pooja Says:
    February 6th, 2010 at 7:46 am

    hey guys..
    jus wanted to know i don hav a cooker can i use something else instead ????

    [Reply]

    

    hetal Reply:
    February 10th, 2010 at 3:01 pm

    Hi Pooja,

    We’ve never tried it, but have heard that some ppl just use a regular pot to boil the paneer.

    [Reply]

89. Sehrish Says:
    February 15th, 2010 at 4:07 pm

    i have never tried to make this dish with paneer. i always use the milk powder to make the balls :S

    [Reply]

90. Gayatri Says:
    February 21st, 2010 at 6:03 am

    Hello Hetal & Anuj,

    I am a great fan of you both. I just love the way you explain everything. I tried ras mallai just now & couldnt wait to tell you how much my fiance was happy after having it. Thanks a million

    [Reply]

    

    hetal Reply:
    February 21st, 2010 at 5:35 pm

    Hi Gayatri,

    Awesome! Glad your fiancee liked the ras malai. Thanks for the feedback and congratulations for your upcoming wedding.

    [Reply]

91. shahira Says:
    February 25th, 2010 at 8:30 am

    Hi dear sisters…
    A great dessert…i like to try it soon…i just wanna knw i dnt hv a pressure cooker..so can i use cook it normal pan..? is dat want to cover it? pls reply me…

    [Reply]

    

    hetal Reply:
    February 25th, 2010 at 3:12 pm

    Hi Shahira,

    If you don’t have a pressure cooker, you can bring your sugar/water mixture to a rapid boil in a regular pot with a tight fitting lid. Drop the paneer balls in the boiling water and cover the pot. Cook until they have doubled in size (5-8 minutes).

    [Reply]

    

    shahira Reply:
    February 28th, 2010 at 9:43 am

    Thanx for reply…i try it…its v tasty…i loves it…u knw this is first tym i made n taste rasmalai..i love indian desserts…thanx lots…

    [Reply]

92. sibel Says:
    February 27th, 2010 at 4:21 am

    You should never use a plastic spoon for cooking it melts and goes into body and causes cancer.

    [Reply]

    

    Smile Reply:
    March 1st, 2010 at 11:11 am

    that spatula is made of silicone and is heat resistant,,,, it never melts

    [Reply]

93. ami Says:
    March 12th, 2010 at 1:55 am

    hi hetal and anuja

    I made the ras malai with whole milk today and heres what happend:

    1) paneer came out great
    2) i didnot use cooker – i boiled paneer balls in a big pot for 10 minutes
    3)balls didnot double in size – incrased only a little bit
    ” I was not happy”
    4) ras malai was not soft at all
    5) felt like i was eating paneer

    what could i have done wrong

    i will try cooker next time

    please reply

    [Reply]

    

    ami Reply:
    March 12th, 2010 at 1:58 am

    i didnot cover the pot

    also consistency of the milk was thin – i let at boil for 1 1/2 hours…first at #5 for 15 min then on #2 for 1 hr 15min…

    [Reply]

    

    amulya Reply:
    March 19th, 2010 at 7:51 am

    we should knead the paneer alot till it forms a very smooth ball,evn the first time when i made rasmalai the same happenned for me.try to knead the paneer till it becomes soft.

    [Reply]

    

    hetal Reply:
    March 12th, 2010 at 11:00 pm

    Hi Ami,

    We always use the pressure cooker method so I cannot give you an accurate answer about the paneer. Regarding the milk, you can always keep the stove a little higher if you know you’ll be around to keep an eye on it. Depending on how much milk you are boiling, it will change the amount of time needed.

    [Reply]

94. ami Says:
    March 14th, 2010 at 12:47 am

    recipe for moong daal halwa?? please soon………..thanks in advance……..

    i love ur easy recipes…thank u both soo much………

    [Reply]

95. ami Says:
    March 15th, 2010 at 2:05 am

    also an easy recipe for kari laddo (motichur)

    [Reply]

96. Lajja Says:
    March 16th, 2010 at 8:16 pm

    Another hit from my kitchen. Just finished making ras malai. Looks amazing. Have kept in fridge for making chilled. It looks so great that I can hardly wait to eat them.

    On a funny note, I was hoping that I will get enough paneer both for 5 rasmalais and for palak paneer. But, didn’t expect it to be this less in quantity. Now, I don’t even have extra milk in the home, so I finally I will be using half frozen store paneer, and half my fresh one…….
    Next time, I will make sure to have a gallon to make paneer.

    [Reply]

97. Madhavi Says:
    April 6th, 2010 at 3:34 am

    Hi Hetal n Anuja,

    Ras Malai is my husband’s fav dessert. But I never attempted to make it as I thought that it is too difficult. But after seeing ur recipe and making Ras Malai successfully, I was very happy. I finally made my husband happy by serving him his fav dessert made by me. thanks a lot.

    Madhavi

    [Reply]

98. Veena Says:
    April 19th, 2010 at 7:23 am

    Hi

    I want to know how do you mean by cup in this recipe ?
    As i have different sizes of cups confused which one to use.
    Can you give the milk quantity in litres or gallons.

    Thanks
    Veena

    [Reply]

    

    anuja Reply:
    April 21st, 2010 at 3:55 am

    Hi Veena,

    We have used 8oz cup measure for this recipe (and for most of the others).
    For this recipe you will need total of 1/2 a gallon. So 1/4 gallon for the paneer and 1/4 for the rabri.
    Hope that helps!

    [Reply]

99. lovely Says:
    April 23rd, 2010 at 2:53 am

    hi hetal,

    please clarify my doubts
    ur website is fantabulous.No words to say about ur wonderful cooking receipes.
    please tell me the diff between cottage and ricotta cheese.
    can we use both to make rasamalai and kalakand and any other sweets to substitute homemade paneer.
    if we can use both which one is better.

    [Reply]

100. Bindu Says:
     May 2nd, 2010 at 2:52 pm

     Hi Hetal and Anuja,
     I have just tried using this recipe. I love how you girls have made a classic dish, but used modern gadgets such as the non-stick saucepan and pressure cooker.
     I live in the UK. I converted everything into UK weights so I knew how much of every ingredient I would need. So I used basically 1 litre for the paneer and 1 litre for the ras. Damn – I forgot to weigh the amount of paneer I got out of the 1 litre of milk! Never mind. Anyways, the quantity of paneer I got seemed rather low, and there was no way I was going to get 12 small golf-ball sized balls out of it, so I divided the paneer into 6 balls instead. I reckon I should have stuck to your instructions and got 12 small balls instead, because after pressure-cooking, the balls weren’t really all that much bigger, and not really very spongy either. I went back online to re-watch your video and those balls that Anuja was rolling weren’t the size of small golf-balls – they were more like large marbles! Next time I will try making 12 smaller balls and see if this works. One consideration is that not everyone’s pressure cookers are of the same capacity and so they will not all work the same. Please can you tell me: If I were to use a simple saucepan instead, for how long should I boil my paneer balls?

     Oh and as note, I was also wondering whether I ought to try using double cream to make my paneer, and when I am not busy trying to make this item as a gift for someone, I will definitely try this and let you know.

     [Reply]

101. marasim Says:
     May 7th, 2010 at 7:23 am

     hi hetal and anuja, great recipe! the rasmalais came out perfect. I used 10 oz can of condensed milk and 1 cup milk for the ras.

     [Reply]

     

     hetal Reply:
     May 7th, 2010 at 1:49 pm

     Hi Marasim,

     Great idea and a big time saver, we sure!

     [Reply]

102. Shakuntala Says:
     May 11th, 2010 at 10:46 pm

     Do you have the recipe for ras malai using Ricotta Cheese??
     Thanks in advance.
     Keep up the good work

     [Reply]

     

     hetal Reply:
     May 12th, 2010 at 1:01 am

     Hi Shakuntala,

     Sorry, we don’t have it but we’ll put it on our list to do.

     [Reply]

     

     Shakuntala Reply:
     May 12th, 2010 at 12:14 pm

     Hi Hetal,
     I followed your recipe for the ras malai to a ‘T’,but it didn’t swell or turn spongy.The center of the paneer seemed compact.Do you think I should have cooked more.I have the same pressure cooker that you used.What do you think might have gone wrong? I’m trying it again,so if you think of any suggestion,please let me know.
     Thanks,
     Shakuntala

     [Reply]

     

     Shakuntala Reply:
     May 12th, 2010 at 7:10 pm

     Hi Hetal,
     tried again.This time kept on slowheat for 3 mins after 1 whistle.& then cooled the cooker after another 2 mins.It turned out really well.Very spongy & soft.
     I’m really thrilled that I can make ras Malai now.
     Shakuntala

     

     hetal Reply:
     May 13th, 2010 at 2:38 pm

     Hi Shakuntala,

     Awesome! So glad you had success!

103. Naz Says:
     May 23rd, 2010 at 8:12 pm

     Hi, does the remaining milk for paneer gets thrown out? or can it be continued to curdle on boil?

     thanks!

     [Reply]

     

     hetal Reply:
     May 24th, 2010 at 3:11 pm

     Hi Naz,

     Once the milk fat has separated from the whey, you can use the whey for making chapati or add it to daal.

     [Reply]

104. Rashi Says:
     June 6th, 2010 at 8:33 pm

     hey gals! my mom made this dish today and it was sooooooooo yummy!she was more so happy because her previous attempts of this dish had failed..but this one, was heavenly!!
     god bless you both..
     thanks again

     [Reply]

     

     anuja Reply:
     June 6th, 2010 at 10:56 pm

     Hi Rashi,

     Thanks for the blessings Glad you enjoyed the Ras Malai!

     [Reply]

105. stella Says:
     June 16th, 2010 at 9:39 pm

     Girls, (as my now 4yr old refers to you)

     We enjoy watching your videos AND trying out the recipes. Am planning to make ras malai-only problem is that my pressure cooker doesnt whistle. So, would this work-bring it to pressure on high heat, lower heat and cook on medium for 5 minutes. Let it stand for 2 minutes and cool down?
     Thanks for your clarifications!

     [Reply]

     

     anuja Reply:
     June 19th, 2010 at 1:36 am

     Hi Stella,
     Love being referred to as “Girls” – very few people call us that these days !
     The general rule of the thumb for non-whistling pressure cookers is: bring it to pressure on high, lower and after that every 3 minutes is a whistle….and then you carry on the process.
     Love to the little one from the “girls”

     [Reply]

     

     stella Reply:
     July 9th, 2010 at 8:54 pm

     Anuja,

     Thanks for the clarifications. The ras malai was the biggest hit at the party-thanks to you two. Btw, you might be interested to know that your website was introduced to me by my son’s Scottish art teacher. Her English husband is vegetarian and she finds your website the best! And in case you’re wondering-we’re all in Switzerland…..Keep the recipes coming!!

     [Reply]

     

     anuja Reply:
     July 12th, 2010 at 10:48 pm

     Hi Stella,
     WOW! Thanks for letting us know the connection We do not advertise SMTC and depend on folks like you to spread the word so thank you to you and to your son’s Scottish Teacher, we are truly grateful

106. sunita rastogi Says:
     July 6th, 2010 at 9:58 pm

     hi Hetal and Anuja,
     Over the weekend, i had guests over, they were visiting from India, i made RAS MALAI, i followed all the steps carefully and my desert was a big hit!, all the credit goes to you. Thank u so much.

     [Reply]

     

     anuja Reply:
     July 8th, 2010 at 7:34 pm

     Hi Sunita,
     Kudos to you

     [Reply]

107. Amrita Says:
     July 20th, 2010 at 5:41 am

     Hey Guys… Just made Rasmalai for a few guests and they just loved it.. They couldnt believe it was made at home. It was a big hit.. Thanks to the two of you for such lovely recipes. One query though, if we have to make rasgullas, after removing it from the pressure cooker, do we use the same liquid in which it was cooked or do we have to make sugar water again? Because when we get rasgullas from outside, the syrup is of a thicker consistency.
     Also, could you please put up videos of Gujrati Theplas and Mathris?
     Thank you so much guys for all the great work you have been doing. And we also loved the episode of barbecue with the guys.. It was just hilarious and too good..

     [Reply]

108. Nisha Says:
     August 2nd, 2010 at 1:05 pm

     hi i tired the recipe in the same way u had guided me.but the problem i encountered was tat..the balls made out of the panner was of the same size,after it was taken out of the pressure cooker as it was before i put it in the cooker!!!

     [Reply]

109. Shalu Says:
     August 5th, 2010 at 2:49 am

     Hi
     Can u please post the recipe for CHENA MURKI another popular sweet of bengal
     Thanks in advance

     [Reply]

110. Deepa Says:
     August 13th, 2010 at 5:17 am

     Hi,
     I am planning on trying this favourite sweet,for the first time, for my hubby’s birthday. I use curds to make paneer at home and paneer comes out very soft. should I use this same paneer to make rasmalai?
     u have a wonderful site,
     Thanks.

     [Reply]

     

     anuja Reply:
     August 17th, 2010 at 8:35 pm

     Hi Deepa,
     Yes, it should work just as well.

     [Reply]

111. Koushalya Says:
     August 26th, 2010 at 3:30 pm

     Hi!

     It took me three batches but I finally got the kind of rasmalai that “squeaks” in the mouth. Unfortunately it didn’t stay that way after overnight in the fridge. I expect it to be firmer of course but it had lost all it’s sponginess. It was almost too good to be true just the night before, so i doubt if it was the kneading or boiling. I’d really appreciate any help!

     Thanks for this great website!

     [Reply]

112. Sowmya Says:
     September 7th, 2010 at 3:23 am

     Hi,Can’t we do it without using Pressure cooker?PLs Suggest.I am very excited to do …

     [Reply]

     

     hetal Reply:
     September 7th, 2010 at 4:01 pm

     Hi Sowmya,

     If you dont have a pressure cooker, you can bring your sugar/water mixture to a rapid boil in a regular pot with a tight fitting lid. Drop the paneer balls in the boiling water and cover the pot. Cook until they have doubled in size (5-8 minutes).

     [Reply]

113. farah Says:
     September 17th, 2010 at 5:01 pm

     hi,
     i tried to make this recipe. everything was going fine until i opened the lid from my pot that had the paneer balls but there where no paneer balls. they where just small pices of paneer every where. i wonder how did that happen?

     [Reply]

     

     hetal Reply:
     September 18th, 2010 at 2:24 pm

     Hi Farah,

     Two things could have happened. Either the balls were not kneaded well and there were cracks in them before cooking or they were overcooked.

     [Reply]

114. Malavika Says:
     September 17th, 2010 at 10:55 pm

     Hi Hetal and Anuja!
     I noticed that a lot of people have asked if they can make the paneer from low fat milk, and that you’ve both said that probably wouldn’t work, as paneer is primarily milk fat. I just wanted to point out – and this comes from my mom, a nutritionist – that paneer, and any cheese for that matter, is made from curdling the protein in the whey of the milk and actually isn’t related to the milk fat at all. So it is in fact possible to get just as much paneer out of low fat or even non-fat milk – granted, it won’t be as rich as the whole milk paneer, but I know from personal experience that it still tastes very good! Just wanted to share .
     Thanks, and as always, keep up the wonderful work!

     [Reply]

     

     hetal Reply:
     September 18th, 2010 at 2:19 pm

     Hi Malavika,

     We always say this and we’ll say it again, “we learn something new everyday”. Thank you and your mom for enlightening us about the making paneer from lowfat milk.

     [Reply]

115. Abinaya Says:
     October 4th, 2010 at 5:25 pm

     hi Hetal and Anuja,

     Your simple steps to do the rasamalai was simply superb.I tried following steps.My rasmalai had the following faults

     1. Rasamalai neither absorbed the sugar nor the malai.

     2.It was rock hard

     I didnt have a food processor hence Kneaded the paneer with my, put all my pressure to Knead it for more than 30 mins

     Any suggestions why rasamalai didnt turn out well?

     Thnks & Regds,
     Abinaya

     [Reply]

     

     hetal Reply:
     October 5th, 2010 at 4:03 pm

     Hi Abinaya,

     Sorry to hear about your rasmalai. One thing you can do to get soft and absorbent rasmalai is to strain the paneer immediately after it separates and run cold water through it. It helps the paneer to remain soft. Also, the rasmalai will not absorb if it is not cooked enough.

     [Reply]

     

     Abinaya Reply:
     October 7th, 2010 at 6:07 pm

     Hi Hetal,

     It was so nice of you to have given the suggestions.

     I had one more doubt..

     I Kneaded the paneer for more than 30 mins applying full pressure so as to make the paneer soft ..

     Can this have made the rasamalai hard??

     Regds,
     Abinaya

     [Reply]

     

     hetal Reply:
     October 12th, 2010 at 10:17 pm

     Hi Abinaya,

     Honestly, I do not think that over kneading the paneer would make it hard…that only happens with flour where gluten is formed when overworked.

116. Gita Says:
     October 5th, 2010 at 1:04 am

     Thanks for the great recipe, and it is so easy to follow. I love your website. I made this for the first time, and it turned out great. I just have 1 questions, I had to make 2 batches of paneer since I needed more Rasmalai, and the first batch came out like your video/ recipe. The second batch turned into paste in the food processor – does this mean I did not let it hang in the cheese cloth long enough and it still had a lot of moisture in it?

     [Reply]

     

     hetal Reply:
     October 5th, 2010 at 3:43 pm

     Hi Gita,

     Yes, if the paneer became pasty in the food processor, then there was probably too much water in it.

     [Reply]

     

     Karishma Reply:
     July 24th, 2011 at 4:24 pm

     Same thing happened with me.. pasty creamy paneer after the food processor.. is there anything we can do with this now? i am hoping that it is not a complete waste!

     [Reply]

     

     hetal Reply:
     July 25th, 2011 at 2:58 pm

     Hi Karishma,

     Sorry to hear that. The paneer becomes pasty only if the whey did not properly drain out. You may be able to add some milk powder and see if that works. Unfortunately, we have not tried it so it is a guess. Sorry.

117. Anshita Says:
     October 14th, 2010 at 5:54 am

     Hi Hetal & Anuja,

     Your recipes rock!!Your fruit tart was such a big hit at my husband’s b’day party!!Thanks a loTT
     Just a quick doubt abt pressure cooker..any pressure cooker will work or only steel pressure cooker is required!!
     i don’t have steel pressure cooker ..itz hard anodized .Plz clear my doubt..can’t wait to try this recipe!!

     Thanks

     [Reply]

     

     hetal Reply:
     October 14th, 2010 at 6:04 pm

     Anshita,

     Glad you enjoyed the fruit tart! We have not tried it with anything other than steel, but it should work. If you are really worried, you can perhaps try just a couple of ras malai balls as a test run so you do not waste all of it.

     [Reply]

118. Arunthathi Says:
     October 16th, 2010 at 2:10 pm

     Hi
     I tried rasmalai two or three of them were broken. Can you tell me the reason for it. Though it was broken I strained it and used the broken rasmalai to make kheer.

     [Reply]

     

     hetal Reply:
     October 16th, 2010 at 3:06 pm

     Hi Arunthathi,

     Either the paneer balls were not rolled smoothly (had some cracks) or they were overcooked. Sometimes different pressure cookers have different pressures at which they cook food. If your’s overcooked the rasmalai with the time we gave you, next time you can try to reduce the time before releasing the pressure.

     [Reply]

119. Shalini Says:
     October 16th, 2010 at 5:48 pm

     Dear Hetal and Anuja

     I am writing to u guys for the first time and I could not stop myself from writing.. I was referred to this website from my sister from Sydney… it is absolutely amazing.. I tried Rasmalai, used the exact measurement as told, and they turned out awesome… I never had thought that I could have cooked a sweet like rasmalai… u guys rock. keep up the good work.. I am also looking for recipe to make stuffed capsicum.. kndly put it on ur list as well.. thanks…

     [Reply]

     

     hetal Reply:
     October 22nd, 2010 at 2:32 pm

     Hi Shalini,

     Thanks so much for your feedback…it really makes us smile and keeps us going to hear success stories . We will put stuffed capsicum on our list to do.

     [Reply]

120. Shaista Says:
     October 19th, 2010 at 3:59 pm

     Hello, I’m from Pakistan and I’ve been looking for a perfect Ras Mali recipe for so long…I’m so glad to have found your website, i tried the gulab jamun and my family fell in love with it ….i tried the ras mali today, the ras turned out great but the paneer patties, well they didn’t increase in size at all and weren’t really spongy, kinda hard. I used cartoned milk and i whizzed the paneer in the processor for about five minutes…will it make a difference if i use the milk from the milk man? how, please tell me how i can make them bigger and spongier? Thanks

     [Reply]

     

     hetal Reply:
     October 22nd, 2010 at 2:58 pm

     Hi Shaista,

     The key to soft ras malai is soft paneer. As soon as the milk separates, try putting some ice cubes in the pot to cool it down immediately.

     [Reply]

121. Anshita Says:
     October 20th, 2010 at 7:44 pm

     Hi Hetal and Anuja,

     How long we can store rasmalai..in ref. like if we have to make it for a party..how many days in advance we can make them?

     Thanks for wonderful recipes!!

     [Reply]

122. Mona Says:
     October 31st, 2010 at 2:01 pm

     Ladies – Just wanted to tell you what an awesome recipe this is! I’ve made it twice and it’s turned out fabulously both times – unlike the other Rasmalai recipes I’ve tried in the past.

     Just a quick note, for those who are asking about using store-bought paneer. Though I always make my paneer for this, I left my last batch hanging a little longer than I should have, giving it a consistency similar to store-bought when I ran it through the food processor. I added the milk I was boiling for the ras, a little bit at a time through the food pro tube while it was spinning, to add the necessary moisture back in. It worked like a charm and the paneer was the exact texture I needed. If store-bought is easier (though I’m not sure how!), this is a great way to “fix” it for this recipe.

     Anyway, thanks again for the wonderful recipe and all of the extremely helpful videos – can’t wait to see more!

     [Reply]

     

     hetal Reply:
     October 31st, 2010 at 6:55 pm

     Hi Mona,

     Thanks so much for posting your feedback and suggestion regarding store bought paneer. We’re sure that it will help many other viewers.

     [Reply]

123. jayashree Says:
     November 4th, 2010 at 2:41 pm

     i tried it turned superb thanks lot

     [Reply]

124. Aarti Says:
     November 13th, 2010 at 10:33 am

     this is simply amazing. everybody loved it. i made it on diwali and every single person appreciated it.thanks a lot for sharing the great recepie.

     [Reply]

     

     hetal Reply:
     November 16th, 2010 at 2:58 am

     That’s awesome Aarti! Glad everyone enjoyed the ras malai!

     [Reply]

125. Mohan Says:
     November 24th, 2010 at 6:52 am

     I tried the recipe. Step 13 requires the syrup to be made with 5 cups of water & ???1cup of sugar and I had quite a lot of syrup left over.

     Your instructions do not suggest what to do with the remaining syrup.

     Perhaps the recipe could include suggesting that the remaining syrup could be reduced further & then be strained and served in a sauce jug or small milk jug for any sweet toothed person who may prefer to have extra sweetness/ syrup.

     Thank you for the recipe.

     [Reply]

     

     hetal Reply:
     November 25th, 2010 at 12:52 am

     Hi Mohan,

     The sugar syrup is not meant to be used up completely in this recipe. Unfortunately there is no good use for the remaining sugar syrup. It serves it purpose and then you have to discard it (unless you want to keep it in the fridge to make another batch of ras malai later). Maybe some of our other viewers can come up with clever ideas on how to use it .

     [Reply]

126. pradeep shah Says:
     November 28th, 2010 at 4:09 am

     Instead of Lemon or lime juice use regular vinegar to curdle the milk by which the sour taste of lemon is not there in the paneer

     [Reply]

127. Purvi Says:
     November 28th, 2010 at 5:33 am

     Hello Hetal and Anuja,
     I tried this recipe tonight for dinner and it and tasted really amazing. I’ve never made Ras Malia before and to make it from scratch and have it come out good was really exciting. The recipe you guys provided was really easy to follow. Thanks again for sharing and keep the recipes coming. =)

     [Reply]

     

     hetal Reply:
     November 29th, 2010 at 11:12 pm

     Thanks for the feedback Purvi!

     [Reply]

128. Neetha Says:
     November 29th, 2010 at 3:39 am

     Hi Hethal,

     I tried this recipe and it came out really good. Except that the paneer had lemon taste in it. Next time I’ll try with vinegar.

     Thanks a ton for the recipe

     [Reply]

     

     hetal Reply:
     November 29th, 2010 at 11:04 pm

     Hi Neetha,

     You can rinse the paneer out with cold water and the lemon taste will wash away.

     [Reply]

129. annu Says:
     November 29th, 2010 at 2:08 pm

     oh i prepared this today n it turned out yummmmmm thanks a lot

     [Reply]

     

     hetal Reply:
     November 29th, 2010 at 10:24 pm

     Thanks Annu,

     Glad the ras malai turned out well!

     [Reply]

130. mary Says:
     December 4th, 2010 at 12:30 am

     Thankyou so much for your wonderful recipe. I made it exactly the same way you guys did it and it came out perfectly delicious.The paneer was ultra soft. AWESOME is the only word to say. Thankyou once again. God bless you.

     [Reply]

     

     hetal Reply:
     December 5th, 2010 at 5:42 pm

     Thank you for the feedback Mary. We’re so glad you enjoyed the ras malai.

     [Reply]

131. Prathima Says:
     December 29th, 2010 at 2:42 pm

     Hi Hetal & Anuja,

     I always did not find the perfect recipe. After finding yours, my search ended. This is by far the best rasmalai recipe that I have tried and it came out really well….

     I have been hunting for this recipe for about two years now and have probably tried to make it about 10 times and failed and lost all my milk or all my so called paneer. All this, because rasmalai is my all time favorite dessert.

     Now that I have made it, I have a small doubt. I feel the rasmalai balls are not sweet, only the ras is sweet. Can I knead sugar along with the paneer so that the balls also turn out sweet?

     Awaiting your reply to do another batch day after tomorrow for some guests.

     Thank you

     [Reply]

     

     hetal Reply:
     December 29th, 2010 at 4:09 pm

     Hi Prathima,

     We are so happy that the ras malai worked out for you. Though we have not tried it, you should be able to add a little sugar to the paneer. A friend of mine once told me she puts a small piece of sakar (rock sugar) in the middle of the paneer balls before cooking them. This is another option as well. Good luck.

     [Reply]

132. Smita Says:
     January 9th, 2011 at 2:57 am

     Yummy. Thanks very much for the recipe. I am gonna try it tomo n let u know how does it turn out.

     [Reply]

     

     anuja Reply:
     January 12th, 2011 at 4:38 am

     Hi Smita,
     Enjoy your ras malai…

     [Reply]

133. Habeeba Says:
     January 10th, 2011 at 12:44 pm

     i dint hav a pressure cooker….alternative cooking tym please………i will be using normal aluminium pan.

     [Reply]

134. RANI Says:
     January 10th, 2011 at 2:54 pm

     Hi
     Hetal & Anuja
     today i tryed rasmalie but when put in cocker for boil all the ball r broken , y this happed dont no
     so next what i do

     [Reply]

135. abs Says:
     January 12th, 2011 at 4:54 pm

     nice

     [Reply]

136. Sulthana Says:
     January 24th, 2011 at 6:08 am

     Hai, when paneer prepared in home it won’t come like cubes. how to prepare paneer cubes at home?

     [Reply]

137. Upasana Says:
     February 2nd, 2011 at 11:36 am

     OMG!! what an AWESOME recipe!
     I tried it for the 1st time today as Ras Malai is my husbands favourite.. and he loved it!
     Thank you for posting it online

     [Reply]

     

     anuja Reply:
     February 2nd, 2011 at 2:01 pm

     Hi Upasana,
     Glad to hear that both of you enjoyed the Ras Malai

     [Reply]

138. Nisha Says:
     February 6th, 2011 at 12:58 pm

     Hi,
     I just found u yesterday and i really liked ur site.I am a great fan of rasamalai.I never cooked at home,and this is not our sweet item at all.just happened to have from one party.i loved it.I never thought this is damn easy to make till i found u.I did 1attempt last night,paneer was not soft and it didnot doubled its size and not sweet.But i understood where i went wrong from all ur old reply.Thank u very much for the great work and giving inspiration to people like me who are babies in cooking.
     Thanks a lot.I will definitely do the attempt again and will let u know the outcome.
     luv
     Nisha

     [Reply]

139. Seema Says:
     February 22nd, 2011 at 9:56 pm

     CAn you make this with ricotta cheese?

     [Reply]

     

     Anonymous Reply:
     May 5th, 2011 at 10:12 pm

     yes you can:) I’ve been making it w/ Ricotta cheese for years and I bake it in the oven vs using pressure cooker (325 F for about 45 min or until it sets). good luck.

     [Reply]

140. shylaja Says:
     February 22nd, 2011 at 10:28 pm

     Thanks for the recipe, i tried it this weekend! it was awesome!! thanks for the recipe……..

     [Reply]

141. Simran Says:
     February 23rd, 2011 at 4:21 pm

     i tries it at home the first dish of this wwebsite it turned out great thank you very much. Can’t wait to try mor dishes fromthis website of yours.
     AGAIN THANK YOU VERY HETAL AND ANUJA.

     [Reply]

142. Fatima Says:
     February 27th, 2011 at 5:30 pm

     Hey,
     This is a wonderful recipe! I enjoyed it very much! I think it can also be used for Ras Gulla except for the milk part..right?

     [Reply]

143. Rayhan Says:
     March 14th, 2011 at 6:07 am

     RASMALAAAAAIIIIIII!!!!

     Anyways, hi, just want to let you know you’v made my year, i love rasmalai and now i can make it!!

     thank youuuu from london!!!

     [Reply]

144. Simran Says:
     March 14th, 2011 at 5:23 pm

     hi
     was a wonderful recipe thanks alot

     [Reply]

145. Renu Says:
     March 16th, 2011 at 9:17 pm

     Hi,

     Thanks for wonderful demo. I made it. It tastes amazing.

     [Reply]

     

     anuja Reply:
     March 17th, 2011 at 12:35 am

     Hi Renu,
     Good to know – enjoy the Ras Malai

     [Reply]

146. Pallavi Says:
     April 1st, 2011 at 6:32 am

     Hi Hetal and Anuja,

     Let me first commend you on the good work you guys are doing by keeping our Indian cuisine alive and accessible

     I made ras malai today and did try to copy all the rules to the T, but my ras malai even after sitting in the fridge for the whole evening hasn’t become soft. It came out of the cooker soft, but after adding it to the ras and referigerating hasn’t become soft. Can you let me know, what I must have done wrong?

     Awaiting your eager reply.

     [Reply]

     

     anuja Reply:
     April 1st, 2011 at 2:01 pm

     Hi Pallavi,
     After refrigerating the rasmalai in the fridge, it will harden and not get softer. Ras Malai is the softest when it’s still warm. After refrigerating, it should not be rock hard.

     [Reply]

147. Sapna Says:
     April 14th, 2011 at 12:04 pm

     Hi Anuja & Hetal,

     Thanks for the recipes u have posted.they are really helping me a lot.I tried to prepare rasmalai with Amul malai paneer bought from the shop and I blended it in the mixer.When I put the paneer balls in the sugar syrup they started spreading in the syrup and it was all waste.Please tell me how to avoid that or is it must to prepare the paneer at home?

     Awaiting the response..

     Thanks,
     Sapna

     [Reply]

     

     anuja Reply:
     April 15th, 2011 at 6:47 pm

     Hi Sapna,
     We have never used Amul brand of paneer so can’t guide you there
     We have always made homemade paneer for the ras malai. We know that some viewers have used the store bought one and made Ras Malai brand etc – we don’t know.

     [Reply]

     

     Anonymous Reply:
     May 5th, 2011 at 10:13 pm

     try using ricotta cheese–works great but not in the pressure cooker (falls apart) i’ve baked it.

     [Reply]

148. Anonymous Says:
     April 23rd, 2011 at 6:34 am

     hi, love your work. my hubby says i have become a great cook! kudos to you both!

     i tried ras malai, but my dough has become super soft. i guess i didnt drain water enough. Can youplease help? i have guests over tomorrow and need to make atleast 40 ras mali’s URGENT HELP NEEDED.

     [Reply]

149. Sapna Says:
     May 5th, 2011 at 12:19 pm

     Dear Hetal and Anuja….

     After 2 attempts my ras malais turned out well…hmm yummy…After relocating from India this is the first time had delicious ras malais.
     I have tried some 7-8 recipes in last month..All are superlikes from my husband..You both are doing a great job..God bless you both..
     You and your recipes are rocking worldwide…

     Regards,
     Sapna

     [Reply]

     

     hetal Reply:
     May 5th, 2011 at 8:22 pm

     Thanks for the sweet words Sapna, we happy you’re finding SMTC useful and enjoyable .

     [Reply]

150. Ponnu Says:
     May 9th, 2011 at 5:23 am

     I wanna know whether the paneer which we’ll get from shop will be good for making this

     [Reply]

     

     hetal Reply:
     May 9th, 2011 at 9:42 pm

     Hi Ponnu,

     Some people have said it works but honestly we have not tried it. The store bought paneer is very stiff and you need the paneer to be very soft for good ras malai.

     [Reply]

151. Prathima Says:
     May 10th, 2011 at 6:23 pm

     Hi,

     I plan to use nido milk powder to make milk and then paneer. Any idea, how much powder I should add to make a litre of milk? 1/4 gallon approximately equals a litre.

     Thanks for your help.

     Regards
     Prathima

     [Reply]

     

     hetal Reply:
     May 11th, 2011 at 2:08 pm

     Hi Prathima,

     Sorry but we have never made paneer out of milk that was made from a powder. Maybe some of our other viewers can help with this question. Our first guess would be to follow the package instructions to make whole (full fat) milk.

     [Reply]

152. Preeti Says:
     May 15th, 2011 at 5:31 am

     Hello there, I tried this recipe this afternoon and it came out pretty good but i felt like it was 2 different desserts. The rassa wasn’t completely into the dumplings. It was like eating paneer separate from the rassa. Please help.

     [Reply]

     

     hetal Reply:
     May 15th, 2011 at 2:37 pm

     Hi Preeti,

     The key to soft ras malai is to have really soft paneer. Try putting ice into the pot as soon as the milk solids separate from the whey. This will stop further cooking of the paneer. Also, the paneer must be kneaded well.

     [Reply]

153. Purvi Says:
     May 18th, 2011 at 3:21 am

     Hi,

     I bought Cottage cheese from Walmart and when I openened it, it looked very watery. Did I bring anything wrong ?

     [Reply]

     

     hetal Reply:
     May 18th, 2011 at 3:14 pm

     Hi Purvi,

     Did you buy the cottage cheese for this recipe? If so, you do not need it and more importantly, you cannot use it for this recipe. Many people refer to paneer as cottage cheese, however it is not the same as the cottage cheese you buy from Walmart (or other grocery stores). Don’t throw it away though…it is supposed to be watery. You can add it to your chapati flour while kneading for extra protein. You can also have it straight from the tub with some sliced bananas or peaches.

     [Reply]

154. Sampath Says:
     May 19th, 2011 at 1:53 am

     Hi,

     I followed your recipe and the ras and malai came out well at the start. I started storing them in ref. and by morning, the malai is somewhat harder and what’s more the ras was broken into paneer and whey. How could it be possible?

     [Reply]

     

     hetal Reply:
     May 19th, 2011 at 3:40 pm

     Hi Sampath,

     Sorry to hear that. The ras malai does harden up once it goes into the fridge…that is normal. However, we have never heard of the rasa breaking up like that. Did you rinse the paneer with some water to remove the lemon juice? That is the only thing I can think of that would separate the milk like that.

     [Reply]

     

     Sampath Reply:
     May 23rd, 2011 at 10:14 am

     Yes, I did that and I showed to my mother yesterday and she told that it’s actually cream from the milk. I didn’t expect the cream to be so thick and mistook it for paneer. What’s more, I didn’t taste it until yesterday evening(I was scared to taste when I made).Actually, the cream came just like how the paneer was seperated and mistook it for paneer. I’m sorry for the confusion.

     [Reply]

155. deepika Says:
     June 9th, 2011 at 12:20 pm

     hi..hetal

     i tried making this recipe but the problem was dat my paneer balls did not swell up..they did not bcum spongy..wats d reason behind this or wat can i add to the balls so that next tym it dsnt bcum so.plz do reply
     thanx

     [Reply]

156. vinni kapoor Says:
     June 10th, 2011 at 6:08 pm

     hii dear..

     both of u ladies r doing a wonderful job..
     this is the best site for cooking i have ever seen…
     best of luck..

     [Reply]

157. Sushma Says:
     June 15th, 2011 at 2:06 am

     I m yr grt fan, I luv yr recipes, the way u both cook and the simple way u teach us , hw to cook that’s amazing!!!!! I tried so many recipes of yours and they end up as I want, that’s really good..cooking is my passion .any one who ate my cooked food says u must open yr restaurant . I m livin in cork….. Ireland ……….but from India (Mumbai). I love watching u both. Thanks a ton…..Sushma

     [Reply]

     

     hetal Reply:
     June 16th, 2011 at 11:36 pm

     Thanks so much Sushma!

     [Reply]

158. Shubha Says:
     June 24th, 2011 at 12:08 pm

     Im so thankful to you both for the wonderful recipes .

     [Reply]

159. Garima Says:
     July 13th, 2011 at 6:03 pm

     Hi Ladies!!
     Thanks a lot for this grt recipe. I made Rasgulla from this recipe. And they turned out soft, spongy & yummy!! Will make Ras Malai at the next event. And my Mom is visiting from India. She also liked it. She is happy that I am a good cook & makes a variety at home for the family. All credit goes to you!!!!

     [Reply]

     

     hetal Reply:
     July 13th, 2011 at 11:27 pm

     Thanks so much Garima!

     [Reply]

160. Shradz Says:
     July 20th, 2011 at 1:44 pm

     Ladies…

     I have made this almost 5 times after watching this video… And everytime i make it, it turns out to be AWESOME…!!! thanks to u guys… One big trouble is that whenevr my boyfriend meets me, he demands for rasmalai..!!! hehehehe…
     Keep up the great work..[;)]

     [Reply]

161. Experience the flavor of Indian Desserts – recipe of Ras Malai - Chicken Recipe, Beef Recipe, cake recipe, food network, how to cook - Chicken Recipe Says:
     July 21st, 2011 at 3:08 pm

     [...] the Flavor of Indian Desserts – Recipe For Ras Malaiindian recipe, cooking videos, How to make Ras Malai – an Indian …indian recipes, cooking videos, Indian Dessert recipesRas Malai Recipe – Allrecipes.comSplit [...]

162. Anuradha Agarwal Says:
     August 11th, 2011 at 1:02 pm

     hi hetal and anuja, i just tried making rasmalayi the way it ws told. Everythng was gng fine bt the paneer balls start melting imm wn put in sugar syrup. And after whistle, there was no shape…i tried many times n wth open pan as well bt everytime the paneer balls melted….i used whole milk n kneaded well in food pro. there wr no cracks nthng. they wr super smooth. please help….

     [Reply]

     

     hetal Reply:
     August 11th, 2011 at 3:30 pm

     Hi Anuradha,

     Sorry, but I have never heard of paneer melting . In fact, that is one quality of paneer (the fact that it does not melt) that makes it a great choice to cook with. If you followed all of the directions, I don’t have any advice to give you. Sorry.

     [Reply]

163. Anuradha Agarwal Says:
     August 11th, 2011 at 1:11 pm

     hi hetal and anuja, i just tried making rasmalayi the way it ws told. Everythng was gng fine bt the paneer balls start melting imm wn put in sugar syrup. And after whistle, there was no shape…i tried many times n wth open pan as well bt everytime the paneer balls melted….i used whole milk n kneaded well in food pro. there wr no cracks nthng. they wr super smooth. n wr nt overcooked. they start melting as n wn dropped into the syrup…please help

     [Reply]

164. Anuradha Agarwal Says:
     August 11th, 2011 at 1:15 pm

     hi hetal and anuja, i just tried making rasmalayi the way it ws told. Everythng was gng fine bt the paneer balls start melting imm wn put in sugar syrup. And after whistle, there was no shape…i tried many times n wth open pan as well bt everytime the paneer balls melted….i used whole milk n kneaded well in food pro. there wr no cracks nthng. they wr super smooth. n wr nt overcooked…they strtd melting as nd wn dropped in the syrup… please help….

     [Reply]

165. Anuradha Agarwal Says:
     August 11th, 2011 at 1:17 pm

     they wr not overcooked, wr super smooth bt startd melting/spreading as wn added to the syrup…plz reply asap as i am left with the milk (Ras)…

     [Reply]

166. Fatima Says:
     August 29th, 2011 at 3:03 pm

     Hi,

     I just wanted to say that i tried this recipe and it turned outto be awesome. I love it!! Thank you ever so much for sharing with us, very kind of you!

     [Reply]

     

     hetal Reply:
     August 30th, 2011 at 3:31 pm

     Thanks for the feedback Fatima!

     [Reply]

167. pooja Says:
     September 2nd, 2011 at 11:31 am

     how to make it more soft….can we add baking pwd or soda….it was nice but not that soft

     [Reply]

     

     hetal Reply:
     September 8th, 2011 at 8:25 pm

     Hi Pooja,

     Some people use milk powder to make ras malai and add baking powder to it. We have not tried it with paneer.

     [Reply]

168. Kimia Says:
     September 17th, 2011 at 12:28 pm

     Hello,
     Thanx for the recipe..I tried to do it like the recipe, but for some reason my ras malai get hard after a while……..can u tell me why??

     [Reply]

     

     Kimia Reply:
     September 17th, 2011 at 12:31 pm

     I don’t have food processor so I kneaded for a long time with my hand…can it be the reason why it get hard??
     and i waited a while before putting the milk on it, does it make them hard??

     [Reply]

     

     hetal Reply:
     September 20th, 2011 at 4:22 pm

     Hi Kimia,

     The ras malai will probably absorb the milk better if it is still a little warm.

     [Reply]

169. harjinder Says:
     September 19th, 2011 at 6:25 am

     Hi Anuja & Hetal,
     i love ras malai very much. i have tasted the ras malai only 2 time.but i don’t know cook the ras malai.thinks you for recipe. your recipes provides the help to me in cooking.your all recipes is very useful for me.
     thanks

     [Reply]

170. Heena Says:
     October 1st, 2011 at 6:37 am

     Hi guys,

     I’ve tried 2 or your recipes and really liked them. I like your low fat options in the recipes. I have made ras mali before with a similar recipe like yours. I used Horizons organic whole milk, half gallon and when I curdled it, I there was barely any malai and I had to add another half gallon. The curdling included strays of malai instead of chunks like I see in your recipe video. I wanted to ask, what brand of milk did you use for this recipe?
     Thanks!

     [Reply]

     

     hetal Reply:
     October 3rd, 2011 at 3:06 pm

     Hi Heena,

     We usually use regular whole milk that we get from Kroger.

     [Reply]

171. Nital Says:
     October 18th, 2011 at 4:28 am

     Hi hetal/anuja

     Great recipe.

     Can i use condese milk for ras and still boil the same way like reg milk?
     Also how much of condensed and reg milk mixture?

     Thanks

     [Reply]

     

     hetal Reply:
     October 19th, 2011 at 3:14 pm

     Hi Nital,

     We have not tried it but the condensed milk will not give your the “malai” effect in the ras.

     [Reply]

172. shabana Says:
     October 23rd, 2011 at 10:52 pm

     Hi hetel and Anuja,
     What can I use instead of a cheese cloth?

     [Reply]

     

     hetal Reply:
     October 27th, 2011 at 7:53 pm

     Hi Shabana,

     You can try a thin kitchen towel or thin cotton handkerchief.

     [Reply]

173. shilpi Says:
     October 31st, 2011 at 9:09 am

     Hi Hetal and Anuja
     Today tried this recipe, turned out just awesome.Thank you both for making cooking so easy.One request ,if you guys could post some broccoli recipe.

     Thanks.

     [Reply]

174. Tarini Says:
     November 8th, 2011 at 11:12 am

     Hi Hetal & Anuja

     I love Rasmalai. I tried this recipe for Diwali. Everything looked good when preparing. But the final outcome was not super. Felt the rasmalai was harder eventually. It tasted good but not soft. The rasmalai did not absorb milk as well. I am not sure where I went wrong. Can you please help me?

     [Reply]

175. Naiya Says:
     November 24th, 2011 at 1:53 am

     It’s the best best best recipe. Thank u hetal nd anuja so so so much. Tried to make rasmalai twice before coming across ur recipe nd it was a big disaster. This time did copy each nd every segment frm ur recipe. Nd my rasmalai turned to b so good. Thank u once again two of u.

     [Reply]

176. shini Says:
     November 27th, 2011 at 12:13 pm

     thankyou for giving such a wonderful recipe.I really liked your explanation and the recipe did turn out well please continue with the good work.Thankyou

     [Reply]

177. Anupama Jain Says:
     December 8th, 2011 at 10:58 am

     Hi Girls,

     Xcellent recipe….. myself and hubby both love ras malai and i have been searching for a recipe since long…i didn’t know making it was soooooo easy….i have just finished making them for my dad’s b’day and they have turned out excellent…..one question though my paneer after blending was xtra smooth too difficult to handle and sticky not like what Anju was handling making them into balls so was wondering as to what could be wrong….

     Keep up the good job….i want to try out the date and walnut cake next ….will let you gals know after i try it out…..

     Thanks a lot once again….

     [Reply]

     

     hetal Reply:
     December 8th, 2011 at 4:01 pm

     Hi Anupama,

     If the paneer is sticky, it means that enough of the moisture was not taken out. You might have to let it strain for a bit longer. Glad you like the recipe and please wish your dad a very happy birthday for us .

     [Reply]

178. Fauzia Says:
     December 11th, 2011 at 8:56 am

     thanx lovely lady’s,

     i made paneer, made it soft with blender. can i freeze half of it for a next time or is it better to make fresh paneer for rasmalai?

     [Reply]

     

     hetal Reply:
     December 12th, 2011 at 5:03 pm

     Hi Fauzia,

     Honestly, we have not tried making ras malai with premade paneer. Sorry to be of no help.

     [Reply]

179. sree Says:
     December 13th, 2011 at 9:39 pm

     Hi,
     i tried ur rasamalai , i followed the same procedure by following ur video posted.but i made the paneer into rounds how u made and droped them in the sugar water in the cooker , i waited till i whistle has come. after 5 mins i hav put cooker under cold water and removeds the lid then whole paneer is mixed intlo water, no rounds r present, i could not find how it happend
     let me know abt this

     Thanks & Regards,
     sree

     [Reply]

     

     hetal Reply:
     December 15th, 2011 at 2:06 pm

     Hi Sree,

     Sorry to hear that… The only thing I can think of is that you may not have removed enough of the whey from the paneer and it was too soft.

     [Reply]

     

     Pinal Reply:
     February 29th, 2012 at 6:50 pm

     My cousins tried this and they said the same thing, that the paneer disintegrated into the water after they opened the cooker.

     Please let me know how long it took to cook the milk to reduce it to half?

     [Reply]

     

     hetal Reply:
     March 1st, 2012 at 4:21 pm

     Hey Pinal,

     The cooking time is really dependent on your pan, stove type and temperature. It does take quite a bit though.

     Regarding the paneer breaking up, each pressure cooker is different as well so you would have to adjust the time you let it rest before removing the pressure.

180. priyanshu Says:
     December 16th, 2011 at 5:21 pm

     the dish is just mind-blowing!!!!!!!
     it my favorite dish now.

     [Reply]

181. dhanya shekar Says:
     December 17th, 2011 at 6:56 am

     I made rasmalai just half an hour ago.It was awesome!!I love you girls for sharing the recipe and I love me for trying it.I will remember you when each time I make them again. Thank you soooo much !

     [Reply]

     

     hetal Reply:
     December 18th, 2011 at 11:12 pm

     Thanks Dhanya!

     [Reply]

182. Anonymous Says:
     December 22nd, 2011 at 8:29 am

     hii
     ur recipes really works…………….. thanks 4 ur all efforts n small-small tips “)

     [Reply]

183. Rosha Says:
     December 30th, 2011 at 12:46 pm

     Cooking was not my cup of tea until I found ur site. I tried rasmalai today n it turned out awesome. Thanx ladies. M interested in trying new dishes everyday now:))

     [Reply]

184. Karuna Says:
     January 1st, 2012 at 12:40 am

     Hi! This recipe looks awesome and I’m dying to try it, but I have one small concern. Will I be able to make the paneer with commercial/pasteurized milk? I’ve heard that you really need unpasteurized milk for paneer, and I have not been able to find unpasteurized milk ANYWHERE where I live =/ Will this be a problem?

     [Reply]

     

     hetal Reply:
     January 3rd, 2012 at 4:00 pm

     Hi Karuna,

     We use pasteurized milk all the time and it works fine.

     [Reply]

185. afham Says:
     January 15th, 2012 at 9:46 pm

     Hi Anuja and Hetal
     thanks a lot for your wonderful recipe. You ladies are the reall great and hard working i always like to watch your videos i have a question what if our paneer get to crumbly i mean when i made the paneer i leave it for 30 minutes and also squeeze the water out and put it in the food processer exactly how you ladies did but when i took it out from the food processer it was to crumbly and i was’nt able to make balls any idea why ? buy the way i wanna know where are both of you from and how old you ladies are ? you ladies do a lot of work but i can’t? please tell me and thanks
     afham”

     [Reply]

     

     hetal Reply:
     January 18th, 2012 at 2:36 pm

     Hi Afham,

     When making ras malai, the paneer does not need to be as dry as if you were making paneer for cooking. Maybe too much of the whey drained out, making it crumbly. Usually, when food processed, even crumbly paneer turns soft. On a side note, Anuja is Punjabi and I am Gujarati. We are both in our early 40s.

     [Reply]

     

     afham Reply:
     January 22nd, 2012 at 12:08 am

     thanks hetal may god bless you and Anuja

     [Reply]

186. Parveen Says:
     January 24th, 2012 at 12:35 pm

     Hi mam this is first time i visited your site.i request you to give me a recipie of ras malai using milk powder please

     [Reply]

     

     Marium Reply:
     January 28th, 2012 at 5:16 am

     Hi Parveen i can tell you how you can make the rusmalai with milkpowder.In a pan add 3 cups of milk 1/3 cup of sugar and 3 cardamons over medium high heat.Now in a seperate bowl add 1 cup of milk powder 1 egg half teaspoon of baking powder and half tea spoon of butter and make it into a dough if it sticks to your hands add a little oil divide the dough in 12 equal parts and make it in round or in an oval shape
     once you make it then add it into the milk the milk should’nt be boiling otherwise the rusmalai’s can break it should be very warm but not chill either once you add in the rusmalai’s add about half cup of heavy cream to the milk it will make the milk little bit thicker then let it cook for 4-5 minutes then your rusmalai is ready.
     Marium”

     [Reply]

187. Graha Says:
     February 14th, 2012 at 11:49 pm

     Hi guys,

     i just made rasamalai for my husband for valentine’s day…it just came out perfect. can’t wait till he gets home. i already finished few. hope to save him a little bit. thanks for this wonderful recipe. Happy Valentine’s Day:)

     [Reply]

188. supriya Says:
     February 27th, 2012 at 12:58 am

     can i use condesed milk or evaparated milk for makin ras?
     bdw ver nice website,

     [Reply]

     

     hetal Reply:
     March 1st, 2012 at 3:32 pm

     Hi Supriya,

     You could use evaporated milk, but the taste of cooked down milk is a little different. Condensed milk will be too thick and too sweet by itself, but you could thin it down with regular milk. Again, the taste will be different.

     [Reply]

189. diljit Says:
     March 1st, 2012 at 1:54 pm

     hi, i tried to make the rasgullas, but when i put the paneer balls into the syrup, its broken. plz plz tell me why. i m very thankful

     [Reply]

     

     hetal Reply:
     March 1st, 2012 at 4:28 pm

     Hi Diljit,

     Because every pressure cooker is different, you have to adjust the resting time before releasing the pressure. Your pressure cooker may be more powerful so you can reduce the resting time.

     [Reply]

     

     diljit Reply:
     March 4th, 2012 at 1:05 pm

     thanx for reply dear

     [Reply]

190. meenakshi Says:
     March 2nd, 2012 at 7:01 am

     hello mam, did you use cow full fat milk to make the paneer ? is it compulsory to take cow milk or can we use buffalo milk to make paneer?

     [Reply]

     

     hetal Reply:
     March 7th, 2012 at 9:12 pm

     Hi Meenakshi,

     We only get cow’s milk here in the US so have not tried it with buffalo milk. It should work the same way, though.

     [Reply]

191. meenakshi Says:
     March 3rd, 2012 at 5:10 am

     waiting for your reply.

     [Reply]

192. shikha Says:
     March 8th, 2012 at 10:39 pm

     Dear Hetal and Anuja,

     I am good at making currys and other stuff but I was afraid to try any sweet dish. After watching your videos, I gained confidence because your teaching style is so good and your methods are so easy. I tried ras malai today and it came out really good. Thanks for all your support.

     [Reply]

193. Anas Says:
     March 30th, 2012 at 9:20 pm

     Hello,
     I made this ricipe which was so good.
     But there is an problem.
     The paneer balls were blowed up enough
     And the balls were breaked in removing from cooker.
     Please help me

     [Reply]

     

     hetal Reply:
     April 4th, 2012 at 11:44 pm

     Hi Anas,

     If the balls were breaking, they were overcooked. Sometimes, different pressure cookers will work differently. If you know yours is more powerful, you can reduce the time before removing the pressure.

     [Reply]

194. Anku Says:
     April 17th, 2012 at 12:29 pm

     Hi Hetal & Anuja…

     U ve introduced me to a new dessert recipe.I ve never heard or had it..So was tempted to try it out..I strictly followed ur recipe and the clear instructions.waiting for my husband to come & try it out!!

     I ve two doubts:

     1. what will be the exact colour of the Ras after the whole process??..(Mine was very yellow…so was in doubt if something went wrong…)

     2. Ideally how long should the Rasmalai be chilled???…

     Waiting for ur reply…

     Thanks in advance

     Anku

     [Reply]

     

     hetal Reply:
     April 18th, 2012 at 9:57 pm

     Hi Anku,

     The ras malai is usually an off-white color. Depending on if you used saffron or how much of it you used, the color can also be yellowish. A couple of hours of chilling time should be enough.

     [Reply]

     

     Anku Reply:
     April 21st, 2012 at 7:37 am

     Thanks for the reply Hetal…

     We liked the taste of it…the paneer came out well too..

     Both of U explain all the processes in such a simple way that even a beginner like me can prepare very tasty dishes. U compliment each other really well ..Keep up the good work.

     Love u both so much.!!

     [Reply]

195. Shanur Says:
     May 6th, 2012 at 4:18 pm

     after boiling the milk in the steel pan, ive added lemon juice slowly but the milk wont split into paneer

     [Reply]

     

     hetal Reply:
     May 7th, 2012 at 11:48 pm

     Hi Shanur,

     Was your milk at a rolling boil before you added the lemon juice? Sometimes, it may take a little more lemon juice as well.

     [Reply]

196. Mukta Says:
     June 7th, 2012 at 4:13 pm

     Hey,
     Thank u so much for the fabulous recipe…i made it on my father’s birthday as it is 1 of his favorite(mine too)….and he loved it…!!!
     Thank u so much…
     Mukta

     [Reply]

197. Manda Says:
     June 9th, 2012 at 12:37 am

     Hi, wonderful recipe. I love your website, I am always referring to it. I just made the ras malai using your recipe, but have a question. If we make double to quantity, do I take double amount of water in the pressure cooker, because it seemed like we would not extra water for extra quantity of paneer. Please advise. I always cook for min 30 to 40 people.

     [Reply]

     

     hetal Reply:
     June 12th, 2012 at 3:38 am

     Hi Manda,

     You don’t have to double the water right away but as you do more and more batches and it looks like the water is reducing, you can add it at that time.

     [Reply]

     

     Manda Reply:
     June 25th, 2012 at 8:11 pm

     Thank you! Will try that and let you know.

     [Reply]

198. Ram Says:
     June 27th, 2012 at 2:57 pm

     DEAR Hetal and other woman,
     Great recipe. Im going to try it out now.
     Ill let you know how it turned out to be.

     [Reply]

199. Deepa Says:
     June 28th, 2012 at 12:01 pm

     Hi Anuja and Hetal,

     Your recipe on Rasmalai had always been a great hit among my friends and family. Thanks to you both. In fact, as you mentioned in your intro, your recipes are very easy to make and definite well tried ones. Its really nice of you both to have invested so much of your time in sharing all the precious flavors with us.

     I have one request to make. I am from Tamilnadu and living in Germany. I am a moderate cook. But when it comes to making chapati it always ends up as a disaster. I tried several methods online but it never works out for me. I either make the chapati’s harder to eat or it becomes hard when kept for some time. Could you please make a video on how to make chapati that is soft and still soft when kept for a long time. How much of flour, water and kneading is necessary for making it and also the cooking temperature?

     I really want to make good chapatis as my husband always makes fun of me for my horrible chapatis. I totally rely on your recipe because I am sure it will be a standard and properly defined recipe.

     Thanks a lot,
     Deepa

     [Reply]

     

     hetal Reply:
     July 2nd, 2012 at 2:25 pm

     Hi Deepa,

     Please visit our “Bread” section for exact recipes and method for making great chapatis. Here is the link: http://showmethecurry.com/?mcat=14

     [Reply]

     

     Deepa Reply:
     July 6th, 2012 at 12:12 pm

     Hi Hetal,

     Thanks for the info. Will check it soon.

     Best,
     Deepa

     [Reply]

200. amina Says:
     July 2nd, 2012 at 1:01 pm

     very good

     [Reply]

201. Show Me The Curry- Spice Up Your Taste Buds! Says:
     July 17th, 2012 at 1:06 am

     [...] a flavorful cheese filling covered with light and flaky crust, and scrumptious Desserts, like Ras Malai, cotton soft cheese in a creamy milk [...]

202. Maheen Says:
     July 18th, 2012 at 1:10 pm

     Yummy ras malai turn out good.thanks please can u post how to make chocolate Brownies

     [Reply]

203. shweta Says:
     July 23rd, 2012 at 6:05 pm

     Can’t thank you guys more…Finally a perfect recipe…i tried so many recipes on the net but yours one is the best…my kids loved the rasmalai and my husband was really appreciative…..glad to have u girls in our kitchens(lol)….keep up the good work…and ya your pizza recipe was already a hit in our family…once in a week its a must…:))

     [Reply]

204. Deborah Says:
     August 12th, 2012 at 9:03 am

     Hello, Ladies,

     I have tried quite a few of your recipes with great results. Last week I tried the Ras Malai of which the Ras was absolutely divine but the paneer balls were a bit hard… what did I do wrong?

     Thank you

     [Reply]

205. Gianna Says:
     October 18th, 2012 at 1:46 pm

     Hello,

     I am an Italian engaged to an Indian.. I wanted to make Ras Malai for my fiance but realized his mother makes it completely different!
     When the milk curdles, she puts ice into the pot, and she does not always use a pressure cooker, she sometimes boils them.
     Can you tell me what the difference is? Will it come out any differently if I make it your way or hers?

     [Reply]

     

     hetal Reply:
     October 18th, 2012 at 3:21 pm

     Hi Gianna,

     For ras malai, you do not want the paneer to be hard…by adding ice to the pot, it stops further cooking and ensures the paneer stays soft. You can do this step. It is also not necessary to use a pressure cooker, though it cuts down on cooking time. The end product should be the same. Good luck!

     [Reply]

206. Reni Says:
     November 1st, 2012 at 12:03 pm

     Dear Hetal and Anuja,

     can you please tell me if i can use the rasmalai recipe for rasabali? In these recipe the paneer patties are fried instead of boiling. Would it works?
     Thanks for your answer

     [Reply]

     

     hetal Reply:
     November 2nd, 2012 at 4:12 pm

     Hi Reni,

     Yes, this recipe would work. You would have to add a couple of teaspoons of sooji, sugar and a bit of baking soda to the paneer before kneading, making balls and frying.

     [Reply]

207. Rashmi Says:
     November 5th, 2012 at 5:40 pm

     Hey Anuja and Hetal,

     It would just be not fair of me if I did not thank you after making this wonderful recipe.. Though I am not quite a follower of food blogs,I came across your site and ended up making rasmalai. And it has just come awesome.The rabri was perfect and the dumplings were super soft and never lost its shape.
     Thanks a lot to both of you.

     [Reply]

     

     hetal Reply:
     November 8th, 2012 at 12:38 am

     Hi Rashmi,

     Thanks you so much! Glad you enjoyed the ras malai!

     [Reply]

208. sus Says:
     November 7th, 2012 at 2:25 pm

     Hi,
     I am plannning to make this recipe for a group of 100 people for my son’s birthday party. I have already tried ur rasagulla recipe for another party it came out good. my question is can I make the Ras part for the rasmalai with ricotta chesse and whole milk will it be good.

     Thank you and i will be waiting for ur reply.

     [Reply]

     

     hetal Reply:
     November 8th, 2012 at 12:19 am

     Hi Sus,

     We have not tried it but it may work. I would definitely try it out on a small batch first. You can put in just a bit of ricotta cheese so that it feels as though the milk has solidified. The thing is…the whole milk will still not have the cooked down flavor that ras malai is known for. You may want to add some evaporated milk or a little condensed milk to give it that flavor. Let us know if it works out for you. And…a very happy birthday to your son!

     [Reply]

     

     sus Reply:
     December 11th, 2012 at 6:30 pm

     Hi Hetal,

     I made the ras part with ricotta cheese it came out very well and actually i didn’t even added evaporated milk and i added only whole milk. I made around 150 rasmalai,i just used 15 gms of ricotta chesse for the whole ras part it was as thich as it is prepared with condensed milk.

     Thank you, and sorry for the late reply.

     [Reply]

209. New bee Says:
     December 9th, 2012 at 6:36 pm

     Hello Hetal Ji and Anuja Ji,
     Thank you so much for this wonderful recipe. When I tried it, everything turned out well but the paneer pattie had a little kachcha(uncooked) taste to it. Could it be because I pressure cooked it with the gas on high? I watched your video before I made it but I could not tell if you cooked it on medium or low gas.
     Please advise.

     [Reply]

     

     Newbee Reply:
     December 18th, 2012 at 4:25 pm

     Hello,

     Please respond when you get chance.

     [Reply]

     

     hetal Reply:
     December 18th, 2012 at 4:31 pm

     Sorry for missing your question…

     We usually keep the flame at medium when we use pressure cookers. I don’t know if the level of the flame caused the uncooked taste. Did you knead the paneer well and rolled it to a smooth texture before pressure cooking?

     [Reply]

     

     Newbee Reply:
     December 20th, 2012 at 5:04 pm

     I appreciate your response Hetal ji.
     Yes I kneeded the paneer in a food processor just like you have shown in the video, and did roll it to a smooth texture just like gulab jamuns. They did not fluff up like urs in the video either.

     [Reply]

     

     ..... Reply:
     January 13th, 2013 at 2:02 pm

     tats cuz u r dumb!!

     

     Newbee Reply:
     January 18th, 2013 at 4:47 pm

     LOL !! Wonder how people like you have so much time on your hands. You have the nerve to call someone dumb, but too coward to display your name.

     Anyways Hetal ji and Anuja ji please let me know if you can think of anything that could have gone wrong with the way I cooked.

     

     hetal Reply:
     January 19th, 2013 at 5:41 pm

     Hi Newbee,

     Please disregard rude messages…we get plenty of them . I’m sorry but I cannot figure out what went wrong with your ras malai. Maybe some of our other viewers can help out here.

     

     New bee Reply:
     January 20th, 2013 at 1:53 pm

     Hetal Ji,
     I appreciate your response .. It will give it a shot again and see how it goes.

210. Anuradha Says:
     February 6th, 2013 at 10:02 pm

     Hi,

     Is it possible to make the paneer rassgullas in advance, leave them in the fridge in syrup for a day or two and then add them to freshly mad Ras the day they need to be served? Would it work?

     Thanks

     [Reply]

211. Sukesh Says:
     February 14th, 2013 at 11:19 am

     Dear Maam,

     I tried making the dish, Rasa was good but something wnt wrong with the paneer balls after it was pressured cooked the size didnt increased..but the balls were soft but later it became rock hard….

     No idea what went wrong..

     Could you help me out so that next time it would be perfect..

     Thanks

     [Reply]

212. gagan Says:
     March 7th, 2013 at 3:14 pm

     thanks a lot ,,,just made mine

     [Reply]

213. Vijay Says:
     March 7th, 2013 at 11:23 pm

     Hi Hetal and Anuja,

     I absolutely love rasmalai. When in India I use to have it every week and my mom also use to make it at home and I use to absolutely relish each and every bite of it. I came to US for my studies and my university is in the middle of nowhere. Nearest grocery or Indian restaurant is 2 hrs drive from my place. Its been years and I very much missed.

     After watching your video, I ran to walmart and brought home all the ingredients and prepared. It came out extremely well (Just the way some of the best mitaiwalas in india made). I am eating it every day.

     Thanks a ton for doing my fav dessert. Never know it is so easy. Only part I hate is boiling the milk for 1 hr. Wondering if I can use half and half? Give some pointers. I am a bachelor student! Any quick and easy method to cut time on boiling?

     [Reply]

     

     hetal Reply:
     March 18th, 2013 at 10:49 pm

     Hi Vijay,

     So glad you enjoyed the ras malai! Yes, boiling down the milk is a tedious task. You could try evaporated milk. The taste may be a little different than actual milk that is reduced, but may work for the busy life style of a student bachelor .

     [Reply]

214. kritisha Says:
     March 28th, 2013 at 12:19 pm

     kool

     [Reply]

215. Adity Says:
     March 28th, 2013 at 9:30 pm

     Hi,

     Could you please tell me measurement of one cup that is used? Is it 250 ml?

     [Reply]

     

     hetal Reply:
     April 2nd, 2013 at 9:55 pm

     Hi Adity,

     We use a standard US measuring cup which is 8 fluid ounces or approximately 236 ml.

     [Reply]

216. Precy Says:
     March 31st, 2013 at 1:19 pm

     Hi Hetal and Anuja,
     Tried your rasmalai receipe and it turned awesome, and yummy,infact my son and husband liked it very much.

     thanks

     [Reply]

     

     hetal Reply:
     April 1st, 2013 at 8:45 pm

     Thanks so much for the feedback Precy!

     [Reply]

217. Anu Says:
     April 8th, 2013 at 5:42 pm

     No words other than fantastic. Yummy dessert and nice presentation…

     [Reply]

218. Sha Says:
     May 4th, 2013 at 3:03 am

     You guys are doing a fantastic job! I ad a question for Ras Malai…..I have American cottage cheese with small curds can I use this to make it?

     [Reply]

     

     hetal Reply:
     May 8th, 2013 at 4:44 pm

     Hi Sha,

     Although many people call paneer “cottage cheese”, it really is not the same as the cottage cheese that is available in American grocery stores.

     [Reply]

219. Manisha Says:
     May 14th, 2013 at 4:43 am

     Hi Anuja and Hetal,

     Thank you very much for this lovely receipe. I tried this at home for mother’s day and everyone loved it.

     [Reply]

220. Jarrod Says:
     May 17th, 2013 at 10:05 pm

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     I think what corporate America has forgotten is that the airwaves are public.
     Organizing employees, maintenance of radio station as well as layout and other details are very simple and therefore
     creating a radio station online is a lucrative deal for those who want their own stations.

     [Reply]

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