Ras malai

    55 min

    Ras Malai consists of cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up with some shortcuts and ended up with this recipe which tastes exactly the same as traditional Ras Malai.

    20 people made this

    Serves: 12 

    • 425g ricotta cheese
    • 4 tablespoons caster sugar
    • 350ml full fat milk
    • 350ml double cream
    • 200g caster sugar
    • 1/4 teaspoon ground cardamom
    • 1/2 teaspoon rose water (optional)
    • 1 pinch saffron
    • 1 tablespoon chopped blanched almonds
    • 2 teaspoons chopped pistachio nuts

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat an oven to 180 C / Gas 4.
    2. Blend the ricotta cheese and 4 tbsp sugar together in a bowl with a hand mixer; divide the mixture between 12 muffin cups.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 35 to 40 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack. Arrange the cheese balls onto a dessert platter.
    4. While the cheese bakes, pour the milk and cream into a saucepan and bring to a simmer over low heat; simmer 10 minutes. Stir 200g sugar, cardamom, rose water and saffron into the milk mixture and simmer another 2 minutes. Remove from heat and allow to cool completely. Drizzle the cooled mixture over the cheese balls. Sprinkle the almonds and pistachios over the cheese dumplings to serve.

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    Reviews in English (14)


    This recipe is AWESOME. I have lived in Dubai for two years where there is plenty of authentic Indian food, so I can testify that this Ras Malai is indeed very authentic and of great flavour. I used part skim ricotta cheese but it has not affected the result. This dessert is truly outstanding. One tip is to take the cheese balls out when they are warm since mine broke a little bit after they are cold.  -  12 Jan 2010  (Review from Allrecipes US | Canada)


    This is a great alternative to the traditional way of making ras malai, I actually find this much yummier I use a 9x9 baking pan and cut the cheese into squares after baking and cooling. I find that this makes the cheese less likely to look brown-ish when in the syrup. For the syrup, I use 2 cans of evaporated milk and some whole milk. Just possible suggestions!  -  29 Dec 2009  (Review from Allrecipes US | Canada)


    I absolutely love this dessert when I go out for Indian food and was so happy to find a recipe I could make at home. Unfortunately, I didn't have the saffron or cardamom on me, as it was a spontaneous decision to make it. The cardamom would have really made it better, but they were still delicious! I made mine with rose water (it says optional, but I say mandatory!) and with Stevia instead of sugar (1 tsp Stevia = 1 cup sugar). Yum!!  -  20 Dec 2009  (Review from Allrecipes US | Canada)