Soy-Free Ras Malai

Indulge in the rich, creamy decadence of Soy-Free Ras Malai, a luscious Indian dessert made without soy for a traditional yet allergy-friendly experience. This recipe transforms whole milk into velvety paneer discs, gently simmered in an aromatic cardamom-infused sugar syrup, ensuring a soft, spongy texture. These delicate morsels are then soaked in a fragrant saffron and rose-scented milk reduction, enhanced with the crunch of slivered almonds and pistachios. Perfect for festive occasions or a special treat, this ras malai recipe caters to dietary needs while maintaining its authentic, melt-in-your-mouth appeal. Serve chilled for a refreshing, indulgent conclusion to any meal.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 liter Whole milk
• 2 tablespoons Lemon juice
• 3 cups Water
• 1.5 cups Sugar
• 4 whole Cardamom pods
• 2 cups Full-fat milk
• 0.25 teaspoon Saffron strands
• 2 tablespoons Blanched almonds
• 2 tablespoons Pistachios
• 1 teaspoon Rose water

Directions

Step 1

In a large pot, bring the whole milk to a gentle boil. Stir occasionally to prevent scorching.

Step 2

Once the milk starts boiling, lower the heat and add lemon juice gradually while stirring. The milk will curdle and separate into curds and whey.

Step 3

Turn off the heat and allow the mixture to sit for 5 minutes. Carefully strain the curds through a muslin cloth or fine sieve, discarding the liquid whey.

Step 4

Rinse the curds under cold water to remove any residual lemon flavor. Squeeze out excess water gently and tie the cloth with the curds over a sink for 30 minutes to drain further.

Step 5

To prepare the sugar syrup, combine 3 cups of water with 1 cup of sugar and 2 cardamom pods in a large deep pan. Bring to a boil and then let it simmer.

Step 6

Knead the drained curds gently until smooth and free of lumps. Divide the curd mixture into small, smooth balls and gently flatten them to form discs.

Step 7

Carefully place the discs into the simmering sugar syrup. Cover and cook for 15 minutes on low heat, allowing them to swell and become spongy. Turn off the heat and let them cool in the syrup.

Step 8

In another pot, bring 2 cups of full-fat milk to a boil. Add the remaining sugar, saffron strands, and cardamom pods. Simmer on low heat for about 10 minutes, stirring occasionally, until it reduces slightly.

Step 9

Once reduced, let the milk mixture cool. Add the cooled syrup-soaked discs to this mixture, ensuring they are completely submerged.

Step 10

Chill the Ras Malai for at least 4 hours or until ready to serve.

Step 11

Before serving, garnish with slivered almonds and pistachios. Add a few drops of rose water for an aromatic touch. Serve chilled.

Nutrition Facts

Serving size	(2871.3g)

Amount per serving	% Daily Value*
Calories	3830.8

Total Fat 197.0g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 3.8g
Cholesterol 182.3mg	0%
Sodium 604.0mg	0%
Total Carbohydrate 436.4g	0%
Dietary Fiber 32.0g	0%
Total Sugars 384.5g
Protein 113.2g	0%

Vitamin D 668.5IU	0%
Calcium 2687.4mg	0%
Iron 12.0mg	0%
Potassium 4492.6mg	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: 44.6%

Protein: 11.4%

Carbs: 44.0%