The festival of Raksha Bandhan not only celebrates the beautiful bond between siblings but also offers an opportunity to prepare delicious treats at home. If you wish to make something special this time instead of buying sweets from the market, Ras Malai is an excellent choice.

Made with creamy milk, soft *rasgullas*, and the aromatic blend of cardamom and saffron, this dessert enhances the sweetness of the festival. It is not difficult to make, and with a little preparation, you can create delicious Ras Malai right at home. You can also give it a beautiful festive look by garnishing it with almonds, pistachios, and saffron strands.

Serve chilled Ras Malai after dinner with your siblings and family on Raksha Bandhan. Your guests will surely love the taste of this homemade dessert. So, make a note of this easy Ras Malai recipe for this Rakhi.

**Ingredients for Raksha Bandhan Special Ras Malai**

8-10 small *rasgullas*
1 liter full-cream milk
4-5 tablespoons sugar
4-5 cardamom pods
8-10 saffron strands
2 tablespoons chopped almonds
2 tablespoons chopped pistachios
1 teaspoon rose water (optional)
1-2 tablespoons milk (for soaking saffron)

**Easy Method to Make Ras Malai**

Step 1- First, thicken the milk. To do this, pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat.
Step 2- Stir the milk occasionally to prevent it from sticking to the bottom.
Step 3- Cook until the milk reduces slightly and thickens.
Step 4- Add sugar and cardamom to the milk.

**Preparing the Rasgullas**

Step 5- Soak the saffron in a little warm milk and add it to the pan.
Step 6- Mix well and let it cook for a few minutes.
Step 7- Now, remove the *rasgullas* from the sugar syrup and press them gently to squeeze out the excess syrup.
Step 8- Do not press too hard, or the *rasgullas* might break. Infusing Rasgullas with the Milk Flavor

Step 9- Now, add the prepared Rasgullas to the thickened, flavored milk.
Step 10- Cook on a low flame for about 3–5 minutes so that the Rasgullas absorb the flavor of the milk thoroughly.
Step 11- Turn off the heat and add rose water if desired. Garnish with chopped almonds, pistachios, and a few strands of saffron.
Step 12- Allow the Ras Malai to cool down to room temperature, then refrigerate for at least 2 hours. Chilled Ras Malai tastes even better.

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