Raas Malai -- It's What to Do With Freshly Spoiled Milk!

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

A Pakistani/Indian dessert that uses primarily only milk and sugar! It's a great way to use milk that has *just* spoiled (slightly sour-- not nasty moldy!). Works perfectly fine with fresh milk too. Cooking time includes the refrigeration time.

Ingredients Nutrition


  1. Pour milk into pot and squeeze 1/2 lemon into the milk. Stir, and let it come to a boil.
  2. Let it cook for about 1/2 hour on medium-low heat to allow the curds and whey to separate.
  3. Pour the contents of the pot through a very fine sieve, or a linen cloth.
  4. After squeezing out excess liquid, the curds should have the consistency of slightly curmbly play-doh. If they are softer than that, it may help to refrigerate the "curd-dough" for a few hours.
  5. Mix in the flour with the curds, and make then into ball that are 1 in.- 1.5 inches in diameter.
  6. Pour 1/4 cup water, 1/4 cup milk, cracked cardomoms and mix in 4 tablespoons sugar in the pot and keep it on low heat.
  7. Once the sugar has dissolved, carefully place your curd balls in the the sugar liquid, and let them absorb the mixture for about 15 minutes. The pot's lid should be slightly ajar.
  8. Pour in more 1/2-3/4 cup of milk into the pot, and stir. Take a taste, and add more sugar if needed.
  9. Add rose essence and refrigerate for at least 2 hours, preferably overnight. Serve cool!
Most Helpful

The recipe seemed simple but it didn't pan out. The curds dissolved in the hot milk and raasmalai balls luckily formed disintegrated in the milk syrup. I then looked at other recipes and they say to boil milk, cool it down then add lemon. Hot milk will do what happened here.

Anonymous May 28, 2015

Very simple recipe. Loved it. Just one doubt. After we dip the curd balls, should we turn off the stove ?

Jisha J. April 25, 2015

I dd not have cardamom pods at hand (used them recently) so I just put in ground cardamom. My balls didn't hold together very well....I think squeezing harder and chilling first would help. They are very tasty and soaked up the 1/4 cup water 1/4 cup milk 100%

Ambervim July 10, 2011