Raas Malai It's What to Do with Freshly Spoiled Milk

Transform kitchen mishaps into a delectable delight with "Raas Malai: It's What to Do with Freshly Spoiled Milk." This classic Indian dessert recipe gives a creative twist to curdled milk, transforming it into velvety-soft chenna discs soaked in a luxurious saffron- and cardamom-infused milk. The magic begins by separating curds from whey and ends with garnishing your creation with pistachios, almonds, and a hint of rose water for an elegant finish. With just a handful of pantry staples like sugar, milk, and aromatic spices, you can whip up this crowd-pleaser that’s best served chilled. Perfect for reducing food waste while creating a sumptuous dessert, this recipe combines traditional flavors with resourceful cooking. Keywords: spoiled milk recipe, raas malai, Indian dessert, reduce food waste, chenna, saffron-infused milk.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 liter Spoiled milk (curdled)
• 2 tablespoons Lemon juice or vinegar
• 4 cups Water
• 1.5 cups Sugar
• 4 cups Milk
• 4 pods Cardamom pods (crushed)
• 0.5 teaspoon Saffron strands
• 2 tablespoons Pistachios (chopped)
• 2 tablespoons Almonds (sliced)
• 1 teaspoon Rose water

Directions

Step 1

1. Heat the liter of spoiled milk in a heavy-bottomed pan over medium heat to separate the curds from the whey. If separation hasn’t occurred naturally, add 2 tablespoons of lemon juice or vinegar, and gently stir until curds form.

Step 2

2. Once the curds (chenna) separate, turn off the heat. Strain the mixture through a fine muslin cloth or cheesecloth to collect the chenna. Rinse with cold water to remove any residual sourness from the lemon or vinegar.

Step 3

3. Squeeze out the excess water from the chenna. Knead the chenna on a clean surface for about 8–10 minutes until it forms a soft, smooth, and pliable dough.

Step 4

4. Divide the chenna into 12 equal portions and roll them into small, smooth balls. Gently flatten each ball into a disc shape.

Step 5

5. In a large pot, bring 4 cups of water and 1 cup of sugar to a boil. Add the chenna discs to the boiling syrup. Cover with a lid and let them cook for 15 minutes, ensuring they double in size. Remove them from the heat and set aside to cool.

Step 6

6. In a separate pot, heat 4 cups of milk over medium heat, stirring frequently, until it reduces slightly (about 20 minutes). Add the remaining 0.5 cup of sugar, crushed cardamom pods, and saffron strands. Stir well.

Step 7

7. Gently squeeze out excess syrup from the cooked chenna discs and add them to the warm saffron-infused milk. Let them soak for 15–20 minutes over low heat, allowing the flavors to meld.

Step 8

8. Garnish the Raas Malai with chopped pistachios, sliced almonds, and a splash of rose water. Serve chilled for the best flavor.

Nutrition Facts

Serving size	(3321.3g)

Amount per serving	% Daily Value*
Calories	2547.9

Total Fat 72.2g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 230.1mg	0%
Sodium 861.2mg	0%
Total Carbohydrate 406.3g	0%
Dietary Fiber 4.0g	0%
Total Sugars 398.4g
Protein 73.3g	0%

Vitamin D 835.9IU	0%
Calcium 2615.9mg	0%
Iron 2.0mg	0%
Potassium 3404.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 11.4%

Carbs: 63.3%