Shahi Pineapple Ras Malai


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Inspired from traditional Indian sweet ras malai. also panneer and pineapple are ages old good friends.

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Shahi Pineapple Ras Malai recipe - How to make Shahi Pineapple Ras Malai



Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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For The Rasgullas
1 cup paneer (cottage cheese)
2 tsp plain flour (maida)
1 cup sugar
2 cups water

For The Ras Malai
1/2 cup chopped canned pineapple
1/4 cup mava (khoya)
3/4 cup milk
2 tbsp condensed milk
1 tsp vanilla essence

For The Garnish
a few rose petals
a few saffron (kesar) strands strands
for the rasgullas

    for the rasgullas
  1. Combine the sugar and water in thick bottomed pressure cooker.
  2. soften the panneer using hands or in a mixture.
  3. Add maida and mix well.
  4. Make smooth round balls and put each ball one at a time in the full boiling sugar syrup gradually.
  5. Cover it with cooker lid without the whistle and keep boiling for 2 to 5 minutes.
  6. Remove from the flame and keep it covered as is for 15 to 30 minutes.
  7. Remove each one gradually and refrigerate.

for the ras malai

    for the ras malai
  1. Combine milk, mawa, condensed milk in a deep pan, mix well and cook for 20 minutes.
  2. Cool and refrigerate and the pineapple essence.

how to serve

    how to serve
  1. Take a glass bowl, pour milk at the base.
  2. Sprinkle pineapple pieces and arrange squeezed rasgulla. Pour milk on it and sprinkle pineapple on rasgullas. Sprinkle rose petals and saffron strands as a garnish and serve chilled and fresh.

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This recipe was contributed by damyantiben on 25 Aug 2012

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