Ras Malai Donut Recipe

Okay, let’s dive into the delightful world of Ras Malai Donuts! This fusion dessert is an absolute showstopper, and I remember the first time I made them, my family was simply spellbound. The aroma of cardamom and saffron wafting from the kitchen was enough to draw everyone in, and the first bite – that soft, yielding donut soaked in sweet, milky rabri, with a creamy, fragrant filling – was pure bliss. My kids, who are usually donut purists, declared these their “new favorite fancy donuts,” and my husband, a connoisseur of Indian sweets, was incredibly impressed by the innovative twist. They disappeared from the platter in minutes, and requests for a repeat performance came thick and fast. It’s a recipe that combines the comforting familiarity of a donut with the exotic elegance of Ras Malai, creating something truly special and memorable.

The Unforgettable Fusion: Ras Malai Donuts

Ras Malai Donuts are not just a dessert; they are an experience. Imagine the soft, pillowy texture of a perfectly fried (or baked!) donut, infused with the subtle yet distinct flavors of green cardamom and luxurious saffron. Now, picture that donut being generously soaked in a sweet, cardamom-saffron milk syrup, reminiscent of the beloved “ras” from Ras Malai. But the magic doesn’t stop there. Each donut is then lovingly filled with a light, creamy, chenna-inspired filling, echoing the “malai” component, and finally adorned with slivered nuts and perhaps a delicate rose petal. This creation is a testament to culinary creativity, bridging the gap between Western bakery delights and classic Indian mithai. It’s a celebration of textures and flavors – soft, spongy, creamy, crunchy, sweet, and fragrant, all in one glorious bite.

Why This Ras Malai Donut Recipe Will Steal Your Heart

There are countless reasons why this Ras Malai Donut recipe will become a cherished favorite in your household.

• Innovative Fusion: It masterfully blends two beloved desserts from different culinary worlds, offering a unique and exciting taste experience.
• Crowd-Pleaser: Perfect for festive occasions, parties, or simply when you want to treat your loved ones (and yourself!) to something extraordinary. It appeals to both donut lovers and fans of Indian sweets.
• Customizable: You can adjust the sweetness, the intensity of the flavors, and even choose between frying or baking the donuts to suit your preference.
• Visually Stunning: These donuts are a feast for the eyes, with their golden hue, creamy filling, vibrant saffron strands, and nutty topping. They are Instagram-worthy, to say the least!
• Surprisingly Achievable: While they sound gourmet and look intricate, the steps are broken down to be manageable, even for those who aren’t seasoned bakers or sweet makers.
• Aromatic Delight: The combination of cardamom, saffron, and rose water (if used) creates an intoxicating aroma that will fill your kitchen and build anticipation.
• Texture Heaven: From the soft donut to the creamy filling and the slight crunch of nuts, every bite offers a delightful textural journey.

This recipe is more than just a set of instructions; it’s an invitation to create something truly magical and share the joy with others.

Ingredients for Your Divine Ras Malai Donuts

To embark on this delicious journey, you’ll need to gather ingredients for the donuts themselves, the rabri-style soaking syrup, the creamy filling, and the essential garnishes.

For the Donuts (makes approx. 12-15 donuts):

• All-Purpose Flour (Maida): 2 ½ cups (approx. 300g), plus more for dusting
• Granulated Sugar: ¼ cup (50g)
• Instant Yeast: 2 ¼ teaspoons (1 standard packet, approx. 7g)
• Warm Milk: ¾ cup (180ml), lukewarm (around 105-115°F or 40-46°C)
• Egg: 1 large, at room temperature (for eggless, see tips)
• Unsalted Butter: ¼ cup (57g), melted and cooled slightly
• Salt: ½ teaspoon
• Green Cardamom Powder: 1 teaspoon, freshly ground if possible
• Saffron Strands: A generous pinch (approx. 10-12 strands), soaked in 1 tablespoon warm milk
• Oil: For deep frying (vegetable, canola, or sunflower oil) OR non-stick spray if baking

For the Rabri Soaking Syrup (Ras):

• Full-Fat Milk: 2 cups (480ml)
• Granulated Sugar: ½ cup (100g), or to taste
• Green Cardamom Pods: 3-4, lightly crushed
• Saffron Strands: A generous pinch (approx. 10-12 strands)
• Rose Water: ½ teaspoon (optional, but recommended)

For the Ras Malai Cream Filling (Malai):

• Ricotta Cheese: 1 cup (250g), full fat, drained if very watery
  • Alternatively, for a more authentic touch: Fresh Paneer/Chenna: 200g, crumbled (made from 1 liter full-fat milk)
• Sweetened Condensed Milk: ½ cup (approx. 150g), adjust to sweetness preference
• Heavy Cream: ¼ cup (60ml), whipped to soft peaks (optional, for a lighter filling)
• Green Cardamom Powder: ½ teaspoon
• Saffron Strands: A small pinch, soaked in 1 teaspoon warm milk
• Pistachio Powder: 2 tablespoons (optional, for flavor and texture)

For Garnish:

• Slivered Pistachios: 2-3 tablespoons
• Slivered Almonds: 2-3 tablespoons
• Dried Edible Rose Petals: 1-2 tablespoons (optional)
• Extra Saffron Strands: For a final flourish

Step-by-Step

Instructions: Crafting Your Ras Malai Donuts

Follow these detailed steps to create your own batch of heavenly Ras Malai Donuts.

Part 1: Making the Donut Dough

1. Activate Yeast (if using active dry, instant can be mixed directly): In a small bowl, combine the warm milk, 1 teaspoon of sugar (from the ¼ cup), and the instant yeast. Let it sit for 5-10 minutes until foamy. This indicates the yeast is active. If using instant yeast, you can often skip this and add it directly to the dry ingredients, but proofing gives peace of mind.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, salt, and green cardamom powder.
3. Combine Wet Ingredients: In a separate bowl, whisk the egg. Add the melted butter and the saffron-soaked milk.
4. Form the Dough: Pour the yeast mixture and the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer overly sticky. Alternatively, use a stand mixer with a dough hook attachment and knead on low-medium speed for 6-8 minutes. The dough should pass the windowpane test (stretch a small piece thin enough to see light through it without tearing).
6. First Rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

Part 2: Preparing the Rabri Soaking Syrup (Ras)

1. Simmer Milk: While the dough is rising, prepare the rabri syrup. In a heavy-bottomed saucepan, combine the 2 cups of full-fat milk, sugar, crushed cardamom pods, and saffron strands.
2. Reduce: Bring the milk to a gentle simmer over medium-low heat. Stir frequently to prevent scorching and to dissolve the sugar. Let it simmer for 15-20 minutes, or until it has slightly thickened and reduced by about a quarter. It shouldn’t be as thick as traditional rabri, but more like a rich, flavored milk syrup.
3. Strain and Cool: Once slightly thickened, remove from heat. Strain the syrup through a fine-mesh sieve to remove the cardamom pods. Stir in the rose water (if using). Let the syrup cool completely. It will thicken slightly more as it cools.

Part 3: Making the Ras Malai Cream Filling (Malai)

1. Prepare Base: If using ricotta, ensure it’s well-drained. If using fresh paneer/chenna, crumble it finely or pulse it briefly in a food processor until smooth but still slightly grainy (like Ras Malai).
2. Combine Ingredients: In a mixing bowl, combine the ricotta cheese (or paneer/chenna), sweetened condensed milk, green cardamom powder, and the saffron-soaked milk. Mix well until smooth and creamy. If using pistachio powder, mix it in.
3. Fold in Cream (Optional): If you want a lighter, airier filling, gently fold in the whipped heavy cream.
4. Chill: Cover the filling and refrigerate until ready to use. This allows the flavors to meld.

Part 4: Shaping and Frying/Baking the Donuts

1. Punch Down and Roll: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Roll the dough to about ½-inch thickness.
2. Cut the Donuts: Using a 3-inch round donut cutter (or a glass and a smaller cutter for the hole), cut out the donuts. If you’re making filled donuts without a hole, just use the round cutter. For these Ras Malai donuts, solid rounds (like Berliner or Bismarcks) are often preferred for easier filling.
3. Second Rise: Place the cut donuts on a lightly floured baking sheet or parchment paper, leaving some space between them. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for 30-45 minutes, or until puffy. They won’t quite double but will look noticeably lighter.
4. Prepare for Cooking:
   • For Frying: Heat oil in a deep, heavy-bottomed pot or Dutch oven to 350-360°F (175-180°C). Use a thermometer for accuracy. You’ll need about 2-3 inches of oil.
   • For Baking: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
5. Cook the Donuts:
   • Frying: Carefully place 2-3 donuts at a time into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and cooked through. They should float. Use a slotted spoon or spider to remove the donuts and place them on a wire rack lined with paper towels to drain excess oil.
   • Baking: Place the risen donuts on the prepared baking sheet. Bake for 10-15 minutes, or until golden brown and cooked through. They will be less rich than fried donuts but still delicious.
6. Cool Slightly: Let the donuts cool on the wire rack for at least 10-15 minutes before proceeding. They should be warm, not hot, for soaking and filling.

Part 5: Assembling Your Ras Malai Donuts

1. Soak the Donuts: Once the donuts are warm (not hot), dip each one briefly into the cooled Rabri Soaking Syrup. You don’t want them to become soggy, just nicely coated and to absorb some of the syrup. Alternatively, you can brush the syrup generously over the donuts. Place them back on the wire rack (with a tray underneath to catch drips).
2. Fill the Donuts:
   • Transfer the chilled Ras Malai Cream Filling to a piping bag fitted with a plain round tip or a Bismarck tip (a long, narrow tip ideal for filling).
   • Gently make a small incision on the side of each donut with a sharp knife or skewer if it doesn’t have a natural opening.
   • Insert the piping tip into the donut and gently squeeze to fill it with the cream. You’ll feel the donut expand slightly. Be careful not to overfill.
3. Garnish: Arrange the filled and soaked donuts on a serving platter. Drizzle any remaining Rabri Syrup over them if desired (or serve extra on the side). Generously sprinkle with slivered pistachios, slivered almonds, dried rose petals, and a few extra saffron strands.
4. Chill (Recommended): For the best flavor and texture, chill the assembled Ras Malai Donuts for at least 30 minutes to an hour before serving. This allows the flavors to meld beautifully.

Nutrition Facts (Approximate)

• Servings: Approximately 12-15 donuts
• Calories per serving (1 donut, fried): Approximately 350-450 calories.

Disclaimer: Nutritional information is an estimate and can vary significantly based on exact ingredient brands, portion sizes, whether donuts are fried or baked, and the amount of syrup absorbed and filling used.

Preparation & Cooking Time

• Preparation Time:
  • Dough making & first rise: 20 minutes prep + 1 to 1.5 hours rising
  • Syrup & Filling preparation: 30 minutes (can be done during dough rise)
  • Shaping & second rise: 20 minutes prep + 30-45 minutes rising
• Cooking Time (Donuts):
  • Frying: 2-4 minutes per batch (approx. 20-25 minutes total)
  • Baking: 10-15 minutes
• Assembly Time: 20-30 minutes
• Total Time (excluding inactive rising/chilling): Approximately 1.5 – 2 hours
• Total Time (including rising/chilling): Approximately 3.5 – 4.5 hours (plus chilling time for assembled donuts)

How to Serve Your Exquisite Ras Malai Donuts

Serving these donuts with a little flair will elevate the experience even further.

• Individually Plated:
  • Place one Ras Malai Donut on a small, elegant dessert plate.
  • Drizzle a little extra Rabri Soaking Syrup around or over the donut.
  • Add a few extra nut slivers and a fresh mint leaf or a single rose petal for color.
• On a Platter:
  • Arrange the donuts beautifully on a large serving platter.
  • Ensure the garnishes are visible and appealing.
  • Consider placing a small bowl of extra Rabri Syrup in the center of the platter with a small ladle for those who want more.
• Accompaniments:
  • Tea or Coffee: These donuts pair wonderfully with a cup of masala chai, cardamom tea, or a light coffee.
  • Fresh Fruit: A side of fresh berries or sliced mango can provide a refreshing contrast.
• Occasions:
  • Perfect for Diwali, Eid, Holi, birthdays, anniversaries, or any special gathering.
  • An impressive dessert for dinner parties or potlucks.
  • A luxurious treat for a weekend brunch.
• Temperature:
  • Best served chilled or at a cool room temperature. Chilling helps the flavors meld and the filling set slightly.

Additional Tips for Perfect Ras Malai Donuts

1. Quality Ingredients Matter: Use good quality full-fat milk for the richest rabri. Freshly ground cardamom will offer a far superior aroma and flavor compared to pre-ground. Sourcing good saffron is key for that distinctive color and taste.
2. Donut Dough Consistency: Pay attention to your dough. If it’s too sticky, add a tablespoon of flour at a time. If too dry, add a teaspoon of milk. The weather and humidity can affect flour absorption.
3. Oil Temperature for Frying: Maintaining the correct oil temperature (350-360°F or 175-180°C) is crucial. If the oil is too cool, the donuts will absorb too much oil and become greasy. If too hot, they will brown too quickly on the outside and remain raw inside. Use a kitchen thermometer.
4. Eggless Donut Option: To make eggless donuts, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) or ¼ cup of unsweetened applesauce or mashed banana. The texture might be slightly denser.
5. Don’t Over-Soak: A quick dip or brushing of the rabri syrup is sufficient. Over-soaking will make the donuts soggy and difficult to handle and fill. The goal is to infuse flavor, not to saturate completely like a gulab jamun.

Frequently Asked Questions (FAQ)

Q1: Can I bake these donuts instead of frying them?
A1: Absolutely! To bake, preheat your oven to 375°F (190°C). Place the risen donuts on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until golden brown. Baked donuts will have a slightly different texture (more bread-like than fried) and will be lighter. They still taste delicious with the rabri and filling.

Q2: How far in advance can I make Ras Malai Donuts?
A2: You can make components in advance. The rabri syrup can be made 2-3 days ahead and stored in the refrigerator. The filling can be made 1-2 days ahead. The donuts are best made fresh on the day of serving. You can assemble them a few hours ahead and keep them chilled in the refrigerator until serving. They are best consumed within 24-48 hours of assembly.

Q3: My donuts turned out greasy. What went wrong?
A3: Greasy donuts are usually a result of the oil temperature being too low during frying. This allows the donuts to absorb more oil before they cook through. Ensure your oil is consistently between 350-360°F (175-180°C). Also, don’t overcrowd the pot, as this can lower the oil temperature. Draining them on a wire rack also helps.

Q4: Can I use store-bought paneer for the filling?
A4: Yes, you can use store-bought paneer. Crumble it well or grate it. For a smoother texture, you might want to blend it briefly with a little milk or cream in a food processor before mixing it with other filling ingredients. Ricotta cheese is also a great, convenient alternative for a creamy texture.

Q5: What’s the best way to store leftover Ras Malai Donuts?
A5: Store leftover Ras Malai Donuts in an airtight container in the refrigerator. Due to the dairy-based filling and syrup, they must be refrigerated. They are best consumed within 1-2 days. They might soften a bit more over time but will still be delicious. Let them sit at room temperature for 10-15 minutes before serving if you prefer them less cold.

This Ras Malai Donut recipe is truly a labor of love that yields incredibly rewarding results. The symphony of flavors and textures is bound to impress anyone who tries them. Enjoy the process of creating these unique treats, and even more, enjoy sharing them!

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