Ras malai or rosh malai is a dessert eaten in India, Pakistan, and Bangladesh. The name ras malai comes from two words in Hindi: ras, meaning “juice”, and malai, meaning “cream”. It has been described as “a rich cheesecake without a crust.”


  • 250gm chenna (cottage cheese/ricotta cheese)

For the sugar syrup

  • 600ml water
  • 300ml sugar

For the milk base

  • 100gm sugar
  • 1 lt full cream milk
  • 5gm cardamom powder
  • 25gm silvered almonds and pistachios
  • 5gm saffron


For the sugar syrup

  • Make the sugar syrup by heating the sugar and water

For the milk base

  • In Home Classic pot, boil the milk and reduce it to 3/4th the actual quantity. Add all the ingredients for the milk mixture and bring to boil.
  • Make balls of the chenna and flattern in between the palms.

For cooking

  • Boil the chenna cakes in the sugar syrup for 20minutes. Drain the sugar syrup.
  • Drop the rasmalai in to the milk mixture. Boil for 3minutes.
  • Remove from fire and cool and serve it chilled.



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