Want To Make Rasmalai With Cottage Cheese At Home? Follow These Simple Steps

Are you looking for a delicious Indian sweet dish option that is prepared with a rich blend of cottage cheese and saffron? Here is a simple recipe for ras malai, read to know more.

Sakshi Arora

Updated Jan 23, 2025, 10:17 PM IST

What comes to your mind when thinking about delicious Indian sweet dishes at home? For hearty relishing, ras malai is considered one of the authentic dishes that can make your feasting an absolute delight. If you are looking for a quick sweet dish option this sweet dish is a perfect match for you.

These Indian cottage cheese dumplings are soaked in thickened milk flavoured with saffron and cardamom for a wholesome taste. Ras Malai is a royal sweet that has made its way to Indian weddings. Relished especially on occasions and events, this soft ras malai can be prepared easily at home.

History states that this popular sweet is said to have originated from the state of Bengal. These dumplings are also referred to as ‘rasgullas,’ which are soaked in aromatic milk syrup flavoured with delicious ingredients. The dumplings absorb the flavours of the milk that completely melts in the mouth with every bite. If you are looking for an easy recipe, follow these simple steps.

Rasmalai Recipe with Cottage Cheese - Serves 4

Prep time: 30 mins, Cooking time: 30 mins

Prepared with a blend of simple ingredients, this Indian sweet treat is a perfect match for individuals with the biggest sweet tooth.

Ingredients

For the rasgullas

Quantity	Ingredients
1L	Whole milk (this will yield 250g paneer)
750ml	Water
200g	Sugar
2 tsp	Lime juice

For the ras

Quantity	Ingredients
500ml	Whole milk
3 tbsp	Sugar
6	Pistachios, cut into slivers
6	Almonds, cut into slivers
3 pods	Cardamom

Method

To prepare this sweet Indian delight at home, start by preparing the rasgullas. In a pan start by bringing milk to a boil and stir in the lime juice for about a minute and remove the pan. Pour the curdled milk into a cheesecloth or muslin cloth.
Squeeze or drain from a height for about 30 minutes till all the liquid has drained off. The end result is a cottage cheese or paneer. Now, knead the paneer for about 10 minutes or till it ceases to be crumbly.
The texture should be smooth and will be a softball. Your palm will get a bit oily and break the ball into 8-10 small lime-sized balls. Flatten them in the middle of your palm to make flat discs. Take care to see the edges are not broken or else they will break when you boil them in the sugar water.
In a heavy-bottomed pan, place the flat paneer discs gently and cook for about 8-10 minutes. You can use a pressure cooker to cook the discs and just for 1 whistle and leave it for 5 minutes before opening the cooker.
The discs will inflate larger size and look transparent and turn off the flame and allow them to cool. Rasgullas are ready. Now, for the sauce, place the milk in a pan and when it comes to a boil and add the sugar. Simmer for about 15 minutes or till the quantity reduces to half.
Stir in between to prevent the milk from sticking to the bottom of the pan. When the milk has thickened a bit and reduced in quantity. Remove the pan from the flame and add the coarsely powdered cardamom and saffron strands. Stir occasionally and the saffron strands will lend a beautiful pale-yellow colour to the sauce.
Remove each dumpling from the sugar syrup and gently squeeze any excess syrup. Place them in a wide bowl and pour the sauce over them. Garnish with almond and pistachio slivers. Refrigerate for at least 30 minutes, serve and enjoy!

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