Pan Ras Malai

Pan Ras Malai

From   Pure Sin

Prep: 1 hour 30 minutes

Cook: 10 minutes

Method: Moderate

Course: Mithai

Type: Fusion

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
  • Sugar ½ cup
  • Sweet condensed milk 200 gms
  • Milk 1 cup
  • Candied rose petals (gulkand) 4 tbsps
  • Rose 1 for garnish


  • 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.