Ras Malai – Maimoona Yasmeen Recipes – Hyderabadwala

Ras Malai From Maimoona Yasmeen Recipes


For Rasgullahs:


Milk (full cream) : 1 litre

Juice of 2 lemons

Cold water : 1 litre

Cardamom powder: 1/4th teaspoon

Yellow colour : 2 pinches

Sugar: 100 grams




  1. Boil milk while stirring well.  Add lemon juice to curdle it, immediately add cold water. Strain the whey and collect the grains of curd in a cloth.
  1. Hang it or leave it for about half an hour so that the whey gets completely drained out.
  1. Knead this collected paneer or cheese dough for about 10 minutes. Add cardamom powder, yellow colour and again knead this paneer dough for about 3 minutes.
  1. Mold this kneaded paneer into circular shaped Rasgullahs.
  1. In a cooking saucepan,  add 3 cups of water and sugar. Let the sugar dissolve in the water thoroughly.
  1. Cook for about 10 to 15 minutes. Lower these Rasgullahs or paneer balls into the sugar syrup and close the lid.
  1. Cook on medium flame for about 10 minutes. Take out the rasgullahs and keep them aside.


Ingredients for ras malai:


Milk (full cream) : 1 litre

Sugar: 180 grams(1 and 3/4th teacups)

Saffron strands: 10 to 12

Yellow colour: 2 pinches

Cardamom powder: ½ teaspoon

Almonds: 10




  1. Boil 1 litre of milk for about 30 to 40 minutes, so that it gets reduced to half litre. Stir at times. Add sugar approximately Cook for 15 minutes so that sugar gets dissolved in the milk thoroughly.
  1. Add saffron strands, yellow colour, cardamom powder and paste of soaked and peeled almonds.
  1. Cook for 5 minutes and allow it to cool.
  1. When rasmalai cools down,  squeeze out the excess syrup from rasgullahs.
  1. Add ras malai to these Rasgullahs.


The delicious Ras malai is ready. Garnish with sliced cashews and pistachios.




momina says…
thank u it works for my school food festival

One thought on “Ras Malai – Maimoona Yasmeen Recipes – Hyderabadwala

  • 11/10/2016 at 7:58 PM

    asalamualikum yaser bhai plz upload roat recipe


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