Making traditional ras malai from scratch in 30 minutes is extremely challenging, as it involves making paneer (cottage cheese), kneading it, shaping it, cooking it in syrup, and then soaking it in thickened milk (rabri). The “rabri” part alone usually takes 20-30 minutes to reduce properly.
However, if you’re looking for an instant or quick ras malai in about 30 minutes, you’ll need to use some shortcuts:
The quickest way to make Ras Malai (approx. 10-15 minutes active time, plus chilling):
This method relies on using store-bought rasgullas (or already prepared paneer balls) and condensed milk to speed up the process.
Ingredients:
- 12-15 store-bought rasgullas (spongy, white cheese balls in sugar syrup)
- 2 cups full-fat milk
- 1/2 cup sweetened condensed milk (adjust to taste)
- 1/4 teaspoon green cardamom powder
- Few strands of saffron (optional, for color and flavor)
- Prepare the Rasgullas (5 minutes):
- Gently squeeze each rasgulla to remove as much sugar syrup as possible. Be careful not to break them. Place them in a bowl. This step is crucial for the rasgullas to absorb the new milk mixture.
- Make the Rabri (milk syrup) (5-10 minutes):
- In a heavy-bottomed pan, combine the full-fat milk and sweetened condensed milk.
- Bring the mixture to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
- Once it boils, reduce the heat to low and add the saffron strands (if using) and cardamom powder.
- Simmer for 5-8 minutes, stirring frequently, until the milk mixture thickens slightly. It won’t be as thick as traditional rabri, but it should be creamy.
- Combine and Soak (2 minutes):
- Carefully add the squeezed rasgullas into the simmering milk mixture.
- For the best flavor and texture, refrigerate for at least 1-2 hours before serving. The longer it chills, the better the flavors will meld.
Alternative Quick Method: Using Milk Powder (approx. 30 minutes active time + chilling)
Some recipes use milk powder to create the “paneer” balls quickly. This can be done within 30 minutes if you are efficient, but often takes a bit longer for perfect results and chilling.
Key Steps (general idea, specific measurements vary by recipe): - Gently push them down so they are fully submerged.
- Simmer for another 1-2 minutes, allowing the rasgullas to absorb the flavors.
- Cool and Chill (Immediate serving is possible, but chilling is best):
- Turn off the heat. Let the ras malai cool down to room temperature.
- Garnish with chopped pistachios and almonds.
- Prepare the Milk Powder Dough (5-10 minutes): Combine milk powder with a bit of all-purpose flour, baking powder, ghee, and an egg (or milk for eggless versions) to form a soft dough. Knead gently.
- Shape the Balls (5 minutes): Roll small portions of the dough into smooth balls and flatten them slightly into discs.
- Prepare the Syrup (5 minutes): Boil water and sugar to create a thin syrup.
- Cook the Balls (10-15 minutes): Gently drop the milk powder discs into the boiling sugar syrup. Cover and cook on medium heat until they double in size and become spongy.
- Prepare the Rabri (simultaneously or in advance): While the balls cook, simmer milk with condensed milk, sugar, saffron, and cardamom until slightly thickened.
- Combine and Soak: Once the balls are cooked, gently squeeze out excess syrup and add them to the prepared rabri.
- Chill: Refrigerate for a few hours before serving.
Important Notes for Quick Ras Malai: - Chilling is Key: While you can technically eat it warm, ras malai tastes best when thoroughly chilled, as the flavors develop and the texture sets.
- Don’t Over-squeeze: When draining the rasgullas, be gentle to avoid breaking them.
- Quality Ingredients: Using good quality full-fat milk and fresh rasgullas will make a difference in taste.
Enjoy your quick ras malai!
