I am sharing a traditional and yummylicious dessert recipe but with an interesting twist. Here comes the Instant Semi-homemade Ras malai or the Ricotta cheese Ras malai. This is a perfect make-ahead recipe for parties and potlucks. We will be making it with Ricotta Cheese. Ricotta cheese has a similar texture as chhena. Also, we will be baking it so you can easily prepare it in advance. With Diwali coming up, isn’t this the best time to share this recipe?
Ras malai is one of the famous Indian sweets. In India, it is easy to get such sweets. But here, in the USA, we have only one option- get the frozen pack. A few places carry fresh ones, but they are not many or in every market area. Till last year, I used to get the frozen pack but not anymore. So now I know how to make Ras malai at home. You must have seen recipes where you first have to make paneer, then knead it with the bottom of your palm, form balls, and drop them in water. Well, the Ras malai recipe that I will be sharing today does not require chhena preparation.
What is Ricotta Cheese?
Ricotta means recooked. Ricotta is what’s called a “whey cheese.” When you make cheese, you separate milk into two distinct things. You have the solids, called curds, which will be separated out and pressed to form cheese. And you have the liquid that is left behind, called whey.
Bonappetit defines it as Cheesemakers make whatever cheese they want to make with the curds, and then repurpose the leftover whey to create ricotta (among other whey cheeses). It follows a lengthy process. But these days, at least in the States, ricotta is made from whole milk instead of whey.
Now let’s get started:
Ras malai recipe: How to make Ras malai at home
For malai you will need:
(makes 12)
- Whole milk Ricotta Cheese – 16 oz container
- Sugar – 2 tablespoons (optional)
- Cardamom powder – a pinch
- Milk powder (if needed)
Method:
- Pre-heat the oven to 350 F.
- In a bowl, take the ricotta cheese. Remove any water content (if any).
- Add sugar.
- If the cheese still has water content, add a few spoons of milk powder. (consistency should be like Shrikhand)
- Take an aluminum/silicon muffin tray.
- Grease it with ghee.
- Take one-two spoonfuls of the prepared mixture and fill all the cups.
- Level the cakes with the back of the spoon.
- Fill a flat tray with water and then place the muffin tray into it. This will create moisture in the oven.
- Bake them for 25 minutes. Take the tray out and check for any residue water. If you see any water, put it back in the oven and bake it for another 10 minutes. Now keep a close watch. The sides should look brown. Over baking will make the cakes rubbery.
While the malai (cakes) are getting ready, lets prepare the ras:
For ras, you will need:
- Milk – 2 cups
- Fresh cream – 2 tablespoons
- Sugar – as desired
- Cardamom powder – 1/4 teaspoon
- Saffaron
- Mixed nuts (optional)
- Milk powder (if needed)
Prepare the ras:
- In a non-stick pan, pour milk. Add cream for richness.
- Add sugar and let it cook.
- After some time, you will see it reduced in quantity. Next, add cardamom powder and nuts.
- Once it reaches a pouring consistency, turn off the gas.
- Let it cook down completely.
Note: You can add milk powder to speed up the process.
Assembling:
Let the cake pieces cool down completely before taking them out. With the help of a spoon, gently take the cakes out and arrange in the container or plate.
Pour it over the top of the prepared cakes. Garnish it with sliced pistachios and refrigerate.
Notes:
- Don’t panic if you see the malai corners turning brown.
- In case you are adding milk powder, don’t add it all at once. Start with one spoon.
- Be sure to use milk powder and not creamer.
- While preparing the malai, adding sugar and cardamom powder is optional.
- You can save some ras and add it while serving.
Related article: https://mothersgurukul.com/sooji-laddoo-recipe/
Rasmalai sounds very easy and yummy as well. I have never tried sweets at home but this looks really easy. I wonder if we get Ricotta cheese here. I have a doubt though. 2 spoons of sugar is enough?
You may get at specific stores. adding sugar to the cheese is optional. But since I didnt want it to be bland thats why I added a very little. SO, yes 2 spoons is enough.
Thank you for this recipe. I love ras malai. Would try this recipe in this festive season.
Great.
This is one of the favorite sweet of my kids and my daughter is so crazy for it. I am surely going to try for them. Thanks for sharing this!!
You know, your daughter can also make it. It is that easy.
I had learnt ras malai recipe years ago, when I was in collage. that method was quite different and traditional. your recipe sounds exciting and Images are looking so tempting. I agree it is perfect for Diwali celebration. will surly explore more about it from my side.
I have tried never tried making it with the traditional method. But now m this method is my permanent one.
Wowww the recipe is so detailed and informative and the ras malai just looks so drool worthy. Il try it for sure
thank you
I love the juicy Indian sweet Ras Malai and have been wanting to try making them at home for quite some time. I am not so sure of getting good ricotta here , I hope it is Ok if I try making it with fresh cottage cheese?
I havent tried with cottage cheese. But since ricotta has the same texture as chenna, the malai comes out very good.
Oh yum! I love ras malai and you have me salivating right now – not a great thing since tomorrow is fasting day! Haha!
haha..you can have it after Karva Chauth Noor.
I have never tried Rasmalai at home nor even thought of trying, but the way you made the recipe so easy, is indeed driven my courage to try it on my own.
Same was with me Archana until I tried this version.
RasMalai is just Yum for me and I love this dessert… But after checking this recipe post of yours I am planning to give it a shot in my kitchen
Go ahead.
Interesting dish and fairly easy to make. This is a perfect dessert in the coming holidays!
Yes, it is pretty easy.
Just an update, I tried to make yesterday and it was a hit!! The kiddos loved it. Again, appreciate you sharing this recipe! P.S. No photo cause we got a little too excited.haha
wow…I am so very glad to hear this. Regarding the picture, no issues. Same happened at my place as well when I tried it for the first time.
Rasmalai is my favorite dessert. I make it at home and it’s a hit. This recipe tempts me to try with ricotta. I will try this sooner
I have never tried making it with chhena but now this ricotta is my family favorite.
Wow I have wanted to try Rasmalai for a long time now but somehow I kept postponing it, now I gave a perfect recipe thanks to you to try my hands on
Give it a try.
Alpana, I am really amazed to read malai being baked, this is new to me. Generally I prepare the ras and add Haldiram rasgulla. But after reading your recipe I think I can start from the scratch.
I heard a lot about using rasgullas for malai but never tried it. I was little bit scared before trying our this recipe but it came out very well. Do give it a try.