Pan Ras Malai
Top Rated Recipe
Key Details:
prep time: 1 hour 30 minutes
Cook time: 10 minutes
Difficulty Level: Moderate
Course: Mithai
Cuisine: Fusion
Key Ingredients:
Sweet betel leaves (paan)
Cottage cheese
Refined flour
Sweet condensed milk
Milk
Candied rose petals (gulkand)
About Pan Ras Malai
Table of Contents
A popular sweet dish
from Bengal with additional flavour of paan
- Sweet betel leaves (paan) 3 to 4
- Cottage cheese (chenna) 300 gms
- Refined flour (maida) ½ cup
- Baking powder ½ tsp
Step 1. Take some cottage cheese, flour and baking powder in a bowl and knead thoroughly so that there are no cracks.
Step 2. Boil sugar with ½ cup water in a non-stick pan to make a syrup.
Read MoreIngredients
- Sweet betel leaves (paan) 3 to 4
- Cottage cheese (chenna) 300 gms
- Refined flour (maida) ½ cup
- Baking powder ½ tsp
- Sugar ½ cup
- Sweet condensed milk 200 gms
- Milk 1 cup
- Candied rose petals (gulkand) 4 tbsps
- Rose 1 for garnish
How to Make Pan Ras Malai (Stepwise Photos)
Method
- Take some cottage cheese, flour and baking powder in a bowl and knead thoroughly so that there are no cracks.
- Boil sugar with ½ cup water in a non-stick pan to make a syrup.
- Add half the condensed milk to the cottage cheese mixture and mix well. Divide the mixture into equal portions and shape each portion into a ball. Make a dent in the middle of each ball and fill it with candied rose petals and close in the edges and shape into a flat patty. Put them into the boiling syrup. Take the pan off the heat.
- Grind the betel leaves.
- To make the sauce, pour milk into a non-stick pan, add remaining condensed milk, mix well and heat. Add ground betel leaves and cook, stirring, till the mixture comes to a boil.
- Drain the ras malai from the syrup and put into this sauce.
- Set aside to cool down to room temperature and then chill in the refrigerator.
- Transfer them into serving bowls and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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