Malai Gollas brings together the best of two beloved Indian desserts – paneer-based sweets and creamy payasam. The dish features homemade cheese balls in different colors, cooked in sugar syrup until they’re perfectly soft. These are then combined with rich, saffron-scented milk that’s been reduced until thick and creamy. The result is a luxurious dessert that’s both beautiful to look at and delicious to eat.
About the Recipe
This recipe shows you how to make restaurant-style Malai Gollas right in your kitchen. The process is broken down into simple steps, starting with making fresh paneer and ending with a gorgeous dessert. While it takes some time, most of it is hands-off, letting you create something truly special without too much active work.
Why You’ll Love This Recipe
You’ll love making Malai Gollas because it lets you create something that looks fancy but uses basic ingredients. The colorful paneer balls are fun to make – like playing with edible playdough. The recipe is forgiving, so even if your balls aren’t perfectly shaped, they’ll still taste amazing. Plus, the combination of soft, sweet cheese balls and creamy milk creates a dessert that’s sure to impress your family and guests.
Malai Gollas
Cooking Tips
– Keep the flame low while reducing milk to avoid burning
– Cool the pressure cooker immediately after cooking the balls to keep them soft
– Add food colors one at a time to avoid mixing up your portions
– Make sure the sugar syrup isn’t too thick before adding the balls
– Always use fresh, full-fat milk for best results
Serving and Storing Suggestions
Serves 6-8 people. Total preparation time: 7-8 hours including soaking time. Serve hot or chilled in dessert bowls. Store in the refrigerator for up to 2 days. The balls can be made ahead and stored in sugar syrup for up to 3 days.
Similar Recipes
- Rasgulla
- Gulab Jamun
- Ras Malai
- Kheer
Nutrient Benefits
This dessert is rich in protein from milk and paneer. It provides calcium for strong bones and teeth. The nuts add healthy fats and minerals. Saffron contains antioxidants and may help improve mood. While it’s high in sugar, it’s perfect as an occasional treat.
Malai Gollas
Ingredients
For Paneer:
- 1 litre Milk
- 1/4 tsp Citric Acid
- 1 1/4 Rava
- 3 cups Sugar
- 2 cups Water
- Rose Essence (few drops)
- Food Colours (as required)
For Payasam:
- 1 litre Milk
- 3/4 cup Sugar
- Saffron (few strands)
- Assorted Nuts (blanched)
- Vanilla Essence (few drops)
Instructions
- Prepare paneer with milk.
- Knead the dough and divide it into 4 portions.
- Keep one portion as white and add colours to each portion separately.
- Make small balls.
- Heat sugar and water together in a pressure pan.
- Stir till it is dissolved completely.
- When it starts boiling reduce flame and add prepared balls in it.
- Close with lid and keep the weight.
- Cook exactly for 12 minutes in reduced flame.
- Switch off the stove and immediately keep under running tap water to cool it.
- Transfer immediately to another dish after opening the lid.
- Keep aside for 5 to 6 hours to soak.
- Boil milk in a heavy vessel till it is reduced to half.
- Add sugar and buts.
- Stir in reduced flame till sugar is dissolved.
- Take out gollas from syrup, squeeze and pot in boiling milk.
- Boil for 5 minutes in reduced flame.
- Add crushed saffron and remove from fire.
- Mix essence.
- Serve hot or cold.
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Frequently Asked Questions
Can I use store-bought paneer for this recipe?
While possible, homemade paneer works best as it’s fresher and softer. Store-bought paneer might make the balls too firm and chewy. Fresh homemade paneer gives the perfect texture needed for soft, melt-in-your-mouth gollas.
Why do my paneer balls break in the sugar syrup?
This usually happens if the dough isn’t kneaded well enough or if the sugar syrup is too thick. Make sure to knead the paneer thoroughly and keep the sugar syrup slightly thin when adding the balls.
How do I know when the milk is reduced enough for the payasam?
The milk should reduce to half its original volume and coat the back of a spoon. It should be creamy but still pourable. This usually takes about 20-25 minutes of slow cooking.
