Ras Malai

This elegant Indian dessert features soft, spongy ricotta dumplings floating in a rich, sweetened cream reduction. Unlike traditional chhana, this version uses ricotta for a quicker, lighter texture that absorbs the fragrant syrup beautifully. The cream is gently simmered with sugar, cardamom pods, and a bay leaf to create a deeply aromatic, velvety base. Finished with a hint of vanilla and optional rose water, it offers a delicate balance of floral notes and dairy richness. Perfect for celebrations or as a luxurious weekend treat, this dish is simple to assemble yet impressive in presentation. Serve chilled for the best texture and flavor.

Cooking Method: Baking, Microwave, Stewing

Cuisine: Indian

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 1661.2

Dietary: Gluten-free, Vegetarian

Description

This elegant Indian dessert features soft, spongy ricotta dumplings floating in a rich, sweetened cream reduction. Unlike traditional chhana, this version uses ricotta for a quicker, lighter texture that absorbs the fragrant syrup beautifully. The cream is gently simmered with sugar, cardamom pods, and a bay leaf to create a deeply aromatic, velvety base. Finished with a hint of vanilla and optional rose water, it offers a delicate balance of floral notes and dairy richness. Perfect for celebrations or as a luxurious weekend treat, this dish is simple to assemble yet impressive in presentation. Serve chilled for the best texture and flavor.

Ingredients

2 pound Ricotta Cheese
2 quart Half and Half
2 cup Sugar
5 Cardamon Pods
1 Bay Leaf
1 teaspoon Vanilla

Directions

1
Preheat oven to 400&# 194;Â°F (200ÃÂ°C).
2
In a large bowl, mix 1.5 cups of sugar with the ricotta cheese until well combined and smooth.
3
Transfer the ricotta mixture to a flat baking dish and cover tightly with aluminum foil.
4
Bake for approximately 75 minutes, or until the cheese has set firmly and turned a pale golden brown.
5
While the cheese bakes, pour the half and half into a heavy-bottomed saucepan or microwave-safe container.
6
Simmer the half and half over low heat (or microwave in intervals) until the volume reduces by half and thickens. Stir frequently to prevent scorching.
7
Add the remaining 0.5 cup of sugar, cardamom pods, bay leaf, and vanilla to the thickened cream.
8
Heat the cream mixture for a few more minutes until the sugar dissolves completely. Remove from heat and discard the bay leaf if desired.
9
Once the baked ricotta has cooled slightly, cut it into 1-inch cubes or squares.
10
Gently add the ricotta cubes to the hot cream mixture.
11
Cover and refrigerate for at least 3 hours, or overnight, to allow the flavors to meld and the dessert to chill thoroughly.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1661.2kcal

% Daily Value *
Total Fat 117.9g182%
Saturated Fat 72.6g363%
Cholesterol 355.0mg119%
Sodium 297.0mg13%
Total Carbohydrate 159.8g54%
Dietary Fiber 6.9g28%
Sugars 140.4g
Protein 34.2g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rose water is optional but traditional; add 1-2 teaspoons to the cream mixture if desired.

Ensure the ricotta is drained well before mixing with sugar to achieve the best texture.

When reducing the cream, watch closely to prevent boiling over. Low and slow is key for a smooth consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Garnish with crushed pistachios or saffron strands before serving for added elegance.

Keywords: ras malai, indian dessert, ricotta, cream, cardamom, sweet, vegetarian, easy, party food, chilled

Read it online: https://www.chefs-mate.com/recipe/ras-malai/