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Anjana's Ras Malai:

First added: 2012-11-28; Last edited: 2012-12-02

Anjana's ras malai.

Author: Anjana Maheshwari (Yale ISPY).


Ras malai is a popular Indian sweet.

This recipe was prepared and shared during a YaleCooks potluck dinner (2012-11-15).

Essential Supplies & Ingredients: (makes enough for 10 - 12 servings)

• 1 pot or deep frying pan

• 10 - 12 balls rasgulla
• 2 - 3 cups milk (whole milk preferred)
• 3/4 - 1 cups sugar, granulated
• 2 - 3 leaves saffron
• 1/2 teaspoon ground cardamon (powder)


Preparing Ras Malai: (15 - 20 minutes)

1) Using a pot or deep frying pan heat milk using high heat, stirring occasionally, until boiling.

2) Lower the heat to medium and continue heating for 7 - 10 minutes, stirring continuously, until thickened.  Add saffron leaves.

3) Add sugar.  Reduce heat to low or medium.

4) Squeeze rasgullas (from Anajana's recipe, step #12) to remove extra moisture (but do not squeeze very tightly).  Add to sweetened milk.  Continue cooking for 3 - 4 minutes.

5) Continue cooking until the milk has reached the desired consistency.

6) Sprinkle cardamom powder over ras malai.

7) Serve warm or store in the refrigerator to serve chilled.

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Assessment and Possible Improvements:


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