Kanwal’s Healthy Corner: Ras Malai

By Kanwal Ullah

I’m all for eating healthy but SOMETIMES there is room for indulgence and if you’re going to indulge, might as well make it a good one. That’s what I did this weekend when I made a batch of my decadent Ras Malai. I’ve made healthy Ras Malai in the past, but honestly, nothing compares to the rich, creaminess of Ras Malai prepared with wholesome ingredients. Ras Malai is made by baking cheese and immersing it in sweetened cream. The dessert is very rich and a little goes a long way! Below is a rich and easy recipe for Ras Malai.

I’ve made it even easier by baking the cheese all at once in a pyrex dish, but if you’d like to achieve round ras malai balls, shape the cheese in small round patty or bake in a muffin tin (place about 2TB of the cheese mixture in each muffin tin). Enjoy, there’s always room for indulgence…


  • 3lb of whole milk ricotta
  • 1 quart of heavy cream
  • 1 quart of half and half
  • 1 small can of condensed milk
  • 2 and 3/4c of sugar
  • 4TB of cardamom powder
  • 1tsp of rose water
  • Cardamom pods, chopped almonds and pistachios for garnish


Take the ricotta out of its container and place in a large mixing bowl. Add 3/4c of sugar and 1TB of cardamom powder. Mix thoroughly to combine. Cut mixture in half and place in a long pyrex dish. If you have another pyrex dish, place in second one as well. If not, you will need to make two batches.

Bake at 400 degrees for 40 minutes, until ricotta is slightly browned and set. While the ricotta is cooking, in a heavy pan add the heavy cream, half and half, 2 cups of sugar, 3TB of cardamom powder, rose water and the condensed milk. Allow to simmer and thicken, stirring continuously for half an hour.

Once the ricotta is cooked, allow to cool and cut into even squares. Place the thickened milk in a dish and add the ricotta squares. Allow the ricotta to sit in the milk for at least an hour before serving. Garnish with chopped almonds, hazlenuts or cardamom pods.

Enjoy hot or cold!

Servings: about 20 (approximately 3 squares per person)

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