Ras Malai | Hari Ghotra
5.0/5 rating (5 votes)

Ras Malai

Indian Cheesecake

  • Heat None
  • Serves 4
  • Prep 20 mins
  • Cook 10 mins
Ras Malai

Delicate sweet balls of cream cheese freshly steamed and served in delicious milk syrup.

Hari says

The only way I can think of to describe these is as a sort of Indian cheesecake without the biscuit base. Served mainly at weddings this curd cheese pudding is made the same way as paneer and as with most Indian deserts this is fairly sweet.

I have reduced sugar content a little but you could just steam these directly in the fragranced milk rather then the sugar syrup first. Although sweet this is a deliciously light dish and one that you can really show off with.

  • Ingredients
  • Method

Cream cheese

  • 1L whole milk
  • 2 tbsp lemon juice

Fragranced Milk  

  • 500ml whole milk
  • 1 tbsp sugar
  • 1 tbsp rose water
  • 2 green cardamom
  • Pinch of saffron
  • 3 tbsp pistachios, chopped (for topping)

Sugar Syrup

  • 750ml water
  • 200g sugar

Cream Cheese

  1. To make the cream cheese, place milk in a large pan and just bring to the boil, stir so it doesn't burn.
  2. Remove from the heat and add the lemon juice, stir through and the milk will separate.
  3. Strain into a sieve lined with a muslin sheet and bring the corners of the muslin together to squeeze out any excess liquid.
  4. Place a dinner plate on top and weigh it down and leave for at least 2 hours but overnight is best.
  5. Remove the cream cheese and kneed it until soft and smooth. Once it starts to feel oily make 6 small balls and set to one side.

Fragranced Milk

  1. Heat the milk and bring it to a gentle simmer for about a half an hour until it has reduced down to half. Make sure you stir it so it doesn't scorch at the bottom.
  2. Add all the sugar, rose water, cardamom and stir then leave to cool.

Sugar Syrup

  1. Place the water and the sugar into a pan and bring to the boil until the sugar has melted.
  2. Remove from the heat and place the balls in the sugar syrup and leave to steam for 5 minutes.
  3. Remove the delicate balls onto some kitchen paper to drain and discard the syrup.
  4. Once the fragranced milk has cooled add the cheese balls and refrigerate.
  5. To serve remove from the refrigerator and serve with a little of the fragranced milk, top with the crushed pistachios and sprinkle with saffron strands.

Served with

Lovely when topped with crushed pistachios or almonds for added texture.

Nutritional information

Typical values* per Serving
Calories476
Fat (g)10
of which saturates (g)10
Carbohydrates (g)74
of which sugars (g)72
Fibre (g)0
Protein (g)15
Salt (mg)206
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (5)

  • Hari Ghotra

    Hari Ghotra

    29 June 2015 at 15:38 |
    Oh How annoying - so sorry. I would use about 500ml for this amount of ras mali. I will get that amended asap.

    reply

  • Intxaurtsu

    Intxaurtsu

    29 June 2015 at 15:32 |
    Sorry but how much milk is needed for the fraganced milk? You don't say it

    reply

  • Intxaurtsu

    Intxaurtsu

    29 June 2015 at 13:03 |
    thank you very much.

    reply

  • Hari Ghotra

    Hari Ghotra

    29 June 2015 at 08:21 |
    Hi Yes I would recommend you do these in advance, these will keep in the fridge for a couple of days. Thanks Hari

    reply

  • Intxaurtsu

    Intxaurtsu

    28 June 2015 at 19:03 |
    Hi Hari
    First of all thank you so much for sharing your recipes. I love your site.
    I have got a question about your dessert, is it possible to cook it a day in advance?
    Regards from Spain.

    reply

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Hari Ghotra