I cooked this Desert / Sweet dish which is healthy, delicious and melts into your mouth.  It last longer in the refrigerator.  Easy and simple steps to cook it.  You should surely try it at home.



  • Milk – 4 litres.
  • Sugar – One and half Cup.
  • Araarot powder – 1 tsp.
  • Baking powder – Half tsp.
  • Kesar (Saffron) – 1 tbs.
  • Lime juice – 1 tbs.
  • Rose water – 1 tbs.


  • Take a large bowl and add 2 litres of milk in it and heat it up.  Once the milk starts boiling add lime juice into it and keep stiring it on high heat for another 4 to 6 minutes.  Turn off the heat.  You will see milk splits (paneer) in this large bowl and water seperated.
  • Take a muslin cloth and filter (drain) the water from the split milk which is also called paneer.
  • Squeeze the paneer inside the muslin cloth and hang it for over night or 4 to 6 hours until all the excess water is drained from the paneer (split milk).
  • Take this paneer and add it into a mixing bowl.  Add araarot powder and baking powder and mix them well until it becomes a nice dough.
  • Make small balls and keep them aside.
  • Take pressure cooker and add three cups of water and heat it up.
  • Add one cup of sugar into this hot water and keep stiring.  Boil it nicely and prepare a thick sugar syrup.  Add rose water to this sugar syrup.
  • Add all the paneer balls into this sugar syrup (inside the pressure cooker) and close the cooker lid.  Allow it to cook until you hear 4 to 5 whistles of the pressure cooker.  Turn of the heat.
  • Take another large bowl and add remaining two litres of milk and boil it until it becomes think/condensed liquid.  Keep stiring continuously on high heat and don’t allow the milk to burn or stick to the bottom of the bowl.
  • Once this milk has reduced and become thick milk, add half cup of sugar and Kesar into it and continue boiling for another 4 to 6 minutes.  Turn the heat to minimum after 4 to 6 minutes.
  • Remove the paneer balls from sugar syrup (inside the pressure cooker) and gently squeeze the balls one by one and immediately dip it into the thickened milk kept on low heat.  Do this for all the paneer balls.
  • Allow the paneer balls to boil for another 4 to 6 minutes in this thickened milk on low heat with lid covered. Turn off the heat.
  • Remove the Rass Malai from this cooking bowl and gently pour it into a serving bowl.
  • Keep this serving bow having Rass Malai into refrigerator for 4 hours.
  • Sweet and Yummy Rass Malai is ready to eat.  Serve chilled and garnish it with little saffron.
  • Happy Eating.