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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