Soft & Creamy Pakistani Ras Malai (Homemade Recipe)

Ras Malai is one of those desserts that instantly brings comfort, nostalgia, and celebration together. Soft milk dumplings soaked in lightly sweetened, cardamom-flavored milk — it’s a classic dessert loved across Pakistan and South Asia.

This is my Pakistani-style Ras Malai recipe, made with milk powder, which gives incredibly soft results and makes the process easier at home without losing that traditional taste. It’s rich, creamy, and best enjoyed chilled.

If you’re looking for a homemade Ras Malai recipe that actually works, this one is tried, tested, and loved in my kitchen.

Why You’ll Love This Recipe

• Soft, melt-in-mouth texture

• Made with simple pantry ingredients

• Traditional Pakistani taste

• Perfect for festivals, guests, and special occasions

• Tastes even better after chilling

Ingredients

For the Milk (Ras)

• 1 litre full-fat milk

• ½ cup sugar

• 6–7 green cardamom pods, crushed

For the Ras Malai Balls

• 1 cup dry milk powder

• 1 tablespoon all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon green cardamom seeds (ground)

• 1 tablespoon ghee

• 3 tablespoons beaten egg

For Garnishing

• Sliced almonds

• Chopped pistachios

How to Make Pakistani Ras Malai

Step 1: Prepare the Milk

In a pot, add milk, sugar, and crushed cardamom pods.
Cook on medium heat, stirring gently, until the sugar dissolves (about 5 minutes).
Turn off the heat and set aside.

Step 2: Make the Dough

In a bowl, combine milk powder, all-purpose flour, baking powder, and ground cardamom seeds.

Add ghee and mix well.
Gradually add beaten egg and gently knead until a soft dough forms.

Cover and refrigerate the dough for 5–8 minutes. This helps with shaping.

Step 3: Shape the Ras Malai

Divide the dough into small equal portions.
Roll into smooth balls and lightly flatten them between your palms.
You should get about 7–8 pieces.

Step 4: Cook the Ras Malai

Reheat the prepared milk on low heat.
Gently add the flattened balls one by one.

Cover the pot and cook on low flame for 10 minutes.

⚠️ Important:

• Do not stir

• Do not use a spoon

• Let them cook undisturbed so they puff up and absorb the milk properly

Step 5: Garnish & Chill

Turn off the heat and garnish with almonds and pistachios.
Let the Ras Malai cool, then refrigerate for a few hours.

Serve well chilled for the best taste and texture.

Tips for Perfect Ras Malai

• Always cook on low heat

• Don’t overwork the dough

• Chill before serving — Ras Malai tastes best cold

• Avoid stirring while cooking to prevent breaking

Serving Suggestions

• Serve chilled as a dessert after meals

• Perfect for Eid, Dawat, or family gatherings

• Can be stored in the fridge for 2–3 days

A Cozy Note

This Ras Malai recipe is close to my heart — simple, traditional, and comforting. It’s the kind of dessert that brings everyone together, especially when served cold on a warm day.

If you try this recipe, I’d love to know how it turned out for you 🤍
More cozy Pakistani desserts are coming soon on Cozy Food Vibe.