Ras Malai

This recipe is a great sweet dish to be served chilled after dinner and on Eid festivals and functions. It can also be served in wedding ceremonies. It gives a royal taste and traditional touch to your functions.
Course Dessert
Cuisine Bengali
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 persons
Calories 160kcal
Author Fareeha Raheel


For Milk

  • 8-10 Green Cardamom
  • 1 kg Milk
  • 200 gram Khoya
  • 250 gram Sugar

For Ras Malai balls

  • 200 gram Dry Full cream Milk
  • 2 tbsp Flour
  • 1 Egg
  • 1 tsp Baking Powder
  • 1 tbsp Oil

For garnishing

  • Chopped Almonds, Pistachio, Silver Paper


For Milk

  • Take a sauce pan and add milk, green cardamom and sugar and leave it for cooking. When boiled then add khoya/condensed milk and leave it on low flame.

For Ras Malai balls

  • Meanwhile the milk is being cooked you can prepare your ras malai balls .Mix all of the ingredients mentioned above (but don't knead) and then make small balls and press it gently a little.
  • Put your balls in the milk. Cook on low flame. When the balls will be cooked they will slowly come to the surface from the bottom.
  • Put the balls in a dish with the milk carefully. Garnish it with pistachio, silver paper and almonds.
  • Your flavorful Ras Malai is ready. Serve cold.


  • You can make any shape of the pieces making balls are not necessary. 
  • You can add condensed milk instead of khoya.


Serving: 100g | Calories: 160kcal | Carbohydrates: 16g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 30mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 0mg | Calcium: 350mg | Iron: 0.4mg