Ras Malai is a dessert quite famous i n India and Pakistan. Ras Malai can be best described ass a rich cheese cake without a crust. Ras Malai is quite famous in Bengal and is known as Ros-Malai. Ras Malai consists of sugary white, cream or yellow coloured balls (or flattened balls) of paneer soaked in malai (clotted cream) flavoured with cardamom. 

The Ras Malai can be made in 3 easy steps:

1. Make the Paneer
2. Make Ragulla out of the home made paneer
3. Make Ras malai

Or it can be even cut down to two simple steps

1. Buy ready made Rasgulla
2. Make Ras Malai out of them

Any method you choose will be perfect, but I prefer the first one as what is more better than a sweet made from scratch. 
For making Ras Malai in the traditional method, first you have to make the Paneer, the recipe is already mentioned. Then make Rasgulla with the homemade paneer.

Ingredients

Rasgulla (store bought or Home made) - 12 Rasgulla
Milk - 3 cups
Sugar - 1/4 cup
Cardamom powder - 1/4 tsp
Saffron - 1 tsp ( soaked in warm milk)
Pistachio - 2-3 tablespoon
Almonds - 2 - 3 table spoon (blanched and thinly sliced)  

Method

1. Boil milk till it reduces to half with flame in medium to low. Keep stirring frequently to prevent the milk from getting burnt.
2. Add sugar, Cardamom powder and mix well until the sugar dissolves and switch off the flame.
3. Add almonds, pistachio and saffron and mix well.
4. Then take the rasgulla out of the sugar syrup and squeeze them gently  by keeping them between two spoons..
5. Then drop it into the creamy milk. Once cooled, Garnish with pistachios and almond and refrigerate for 1 - 2 hours.

Serve chilled

 Notes 

1. If Ras Malai is made from home made Rasgulla, then the sugar syrup of the rasgulla with 2 table spoon of sweetened condensed milk can be used instead of adding extra sugar and reduce the mixture till it becomes half the quantity.

Ingredients

Rasgulla (homemade or store bought) - 200 gms (discard the syrup)
Fresh friuts ( apple, pineapple... etc) - 1/2 cup (chopped)
Whole milk - 1 litre
Evaporated milk - 1/2 can
Yellow jelly - 1 packet
Red jelly - 1 packet
Vermicelli ( Sewiyan ) - 3/4 cup
Sweetened condensed Milk - 1/2 tin
Kewra essence - 1 tblsp
Khoya - 200 gms (optonal)

Method

1. In a pan, add milk and cook for 20 to 25 mins. on high flame. Till two half of cups gets dried. Keep stiring.
2. Once starts boiling, turn the heat to medium, add the evaporated milk after 10 mins of boiling.
3. After 20 mins of cooking the milk, add the vermicelli and cook for further 20 mins on medium heat.
4. Turn the flame off as vermicelli contains starch and will make the thicker as it cools down.
5. Leave it to cool completely.
6. Cut the jelly into cubes and add it to the milk mixture. Save some jelly cubes for garnishing.
7. Add the chopped fruits, sweetened condensed milk, kewra essence and mix well.
8. Garnish with the remaining jelly and khoya.

Serve chilled.