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Quick & Easy Ras Malai (with Ricotta)

A quick and easy version of ras malai - a sweet dumpling served in a sweet saffron milk sauce.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Indian, pakistani
Keyword: dessert, Vegetarian

Ingredients

For the Malai (Dumplings)

  • 1 package ricotta cheese 450ml
  • 1 tbsp sugar
  • oil for greasing the pan

For the Ras (Sweet Saffron Milk)

  • pinch saffron
  • 3 tbsp hot water
  • 1 can evaporated milk 354 ml about 1.5 cups
  • 1.5 cup whole milk
  • 2-3 whole cardamom pod elaichi (or 1/2 tsp cardamom powder)
  • 2 tbsp sweetened condensed milk
  • 2 tbsp sugar add more for a sweeter ras
  • crushed nuts for garnish I like almonds or pistachios

Instructions

Make the Malai

  • Preheat oven to 350F.
  • In a large bowl, mix together the ricotta and sugar. Mix well to combine.
  • Grease a mini-cupcake baking sheet for small ras malai balls (or use a standard cupcake baking sheet for larger flat ras malai shape).
  • Spoon about 1-2 tsbp of the ricotta mixture into each mini-cupcake tin. I get a total of about 12-18 mini malai balls this way.
  • Bake 35-40 minutes until firm and a toothpick inserted in the centre comes out clean. While it bakes, you can start on your ras.
  • Remove from the baking sheet onto a plate, and allow to cool for at least 10 minutes before adding to the ras.

Make the Ras

  • While the malai is cooking in the oven, start on the ras. In a small bowl add the pinch of saffron and 3 tbsp boiling water to allow the saffron to bloom and release its flavour. Set aside and start to prepare the rest of the ingredients for the ras.
  • In a large saucepan with a lid, mix all the remaining ras ingredients together. Add the saffron water and bring to a boil on medium heat. Stirring occasionally. Allow to simmer for 5-10 minutes to thicken slightly. Turn off the heat and allow to come to room temperature while the malai finishes cooking in the oven.
  • Once the malai is out of the oven, and has had 10 minutes to cool, place the malai in your serving dish and pour the room temperature ras overtop. Sprinkle with chopped nuts. Serve immediately or allow to chill in the fridge for at least 6 hours. Serve cold with more crushed nuts and a sprinkle of saffron. Enjoy!