Ras Malai | The Hungry Punjabi Series

⏱️ 1 hr (including pressing time)

🥛 Just 2 ingredients to start

💬 Recipe below – full version coming soon to: www.badandbhaji.com

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INGREDIENTS

Paneer:

• 2 litres full-fat milk (blue top)

• ~100 ml white vinegar (adjust as needed)

Sugar Syrup:

• 220g sugar

• 1 litre water

Saffron Cardamom Milk:

• 1.1 litres full-fat milk

• 2 tbsp sugar

• 2 cardamom pods (crushed)

• 5 saffron strands

Toppings:

• 2 tbsp sliced pistachios

• Rose petals (crushed)

• Extra saffron strands

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METHOD

1. Boil the Milk

Bring the 2L milk to a gentle boil in a wide pan. Once bubbling, turn off the heat and let it sit for 5 minutes.

2. Curdle the Milk

Add vinegar slowly, stirring until curds separate from the whey. You should see clear yellow liquid and soft white curds.

3. Strain and Rinse

Pour into a muslin-lined colander. Rinse under cold water to remove vinegar taste. Let it sit for 30 mins.

4. Knead and Shape the Paneer

Gather the curds and knead until smooth, soft, and pliable (no graininess).

Shape into smooth, crack-free discs ~6cm wide and 1cm thick. Set aside.

5. Prepare Sugar Syrup & Saffron Milk

In two pans, heat the sugar syrup and saffron cardamom milk until gently boiling. Keep the saffron milk hot.

6. Cook the Discs

Add the paneer discs to the sugar syrup (still on a gentle boil). Simmer uncovered for 7 minutes — they’ll puff up.

Gently transfer straight into the hot saffron milk.

7. Cool and Chill

Let the ras malai come to room temperature in the milk, then chill in the fridge for at least 2 hours.

8. Garnish and Serve

Top with pistachios, rose petals, and saffron strands. Serve cold.