- Whole Milk – 8 cups (divided)
- Lemon Juice – 2 Tbsp
- Water – 5 cups (in a pressure cooker)
- Sugar – 1 cup
- Saffron – pinch
- Cardamom Powder – 1/4 tsp
- Pistachios & Almonds – 2 Tbsp, roughly chopped
- Sugar for the Ras – to taste
- Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
- Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
- When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
- Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
- Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
- Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
- Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
- In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
- Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
- After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
- Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
- Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
- Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
- Pour the prepared reduced milk over the paneer and chill in the refrigerator.
- Garnish with additional chopped nuts.
Ras Malai is exotic and rich, and is an after-meal dessert, more common at dinner time. Ras malai is a rich Pakistani dessert made with small balls of Paneer (home made cheese) that are soaked in flavored, thickened milk. The word is a combination of the Urdu word ras, which stands for juice or nectar, and malai, which translates as cream.