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!
For a detailed recipe, click HERE.
0 thoughts on “Ras Malai – Indian Dessert How-to Video”
The panner ball is too soft. What might have gone wrong? It didn’t break even after pressure cooking. It just is very very soft.
As soon as I put round flat balls into the sugar hot water to pressure cook it. It all came into pieces so where I went wrong.
The paneer probably was not kneaded enough and had cracks in it. It must be kneaded like dough.
How long we can refrigerate this?
It will stay fresh for about 4-5 days in the fridge.
shall i prepare rasmalai before one day means tomorrow at my there is a gettogether i have lots of things to do.thats why i want prepare it rt now,is it ok? it wont become become harder by tomorrow? pls give me the suggestion.as early as possible.
Sorry for the late reply… Yes, you can make the ras malai ahead of time. Just a note, the ras malai is a little hard (dense) straight from the fridge. You may want to leave it out for about 1/2 hr before serving.
Where do you get that really thin foil in America
It is called Varak. Maybe some larger Indian grocery stores or sweet shops may carry it. We got ours from India.
I tried your wonderful ras malai recipe, the kofta balls were soft, but it was cracking on the sides. What should i do next time to avoid it. Thank you..
Zainab from Singapore 🙂
If you knead the paneer really well and make sure that the balls you make have no cracks, it will not crack on the sides.
I have tried the recipe 3 times.Each time when I pressure cooker the balls, the break.Could you please tell me what am I doing wrong.
The paneer must be kneaded very very smoothly and the ball should not have any cracks when rolled. Also, you may want to reduce the pressure time a bit to see if that helps as well.
i have a problem making ras malai..it tastes really good…but when i take it out from the sugar water, after some time it become hard..and when i keep it in fridge to cool. it become even more harder. it doesnt become spongy after going into the milk, or after chilling
am i doing anything wrong?? please help
While making the paneer, remove it from the heat as soon as the milk separates and add some ice to it. Cooling it down like this and rinsing it in more cold water will help make the ras malai softer. Also, knead the paneer very well.
I had the same problem, after removing from the sugar water it was soft and spongy. But after chilling it it became hard. The last time I tried, I rinsed the paneer as mentioned in the recipe, but the paneer became too soft and runny, and was not able to make balls out of it. Maybe I removed to much sugar water after boiling it?
hey.. its nice to see now it is made.. but if a little sumaary vould be given in written so that is becomes easy for us to note down the method .
Here is the detailed recipe plus you can print it out as well:
The button is there (right under the video) but we think you probably missed it 🙂
Hope that helps and enjoy !
Resp Hetalji and Anuja Ji,
Wish U and ur family members a very happy new year.
Today I M very happy as I have been able to upload my Video on Rasgulla making on YouTube.Rasgulla making at home needed lot of patience time and trials.In the end I was able to make Round, soft and spongy Rasgullas.
I do remember you on this occasion as U always were helpful whenever I raised q and queries.Pl do visit youtube and enter drrkhatwani in search box and give ur valuable opinion.I will be happy if ur viewers also can take advantage.My new mail id is
Regards Dr Rajesh Khatwani