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Homemade Ras Malai Marshmallows

The colder months are upon us and who doesn't love getting cozy with a warm drink? Of course no warm drink is complete without decadent cloud pillows. If you're a marshmallow fan, you don't want to miss this fusion recipe for a classic treat taken up a level!

I used to always be intimidated by making meringues but I cannot tell you how easy it is with a couple kitchen essentials. I've got a list of of some recommended gadgets that may make this recipe a breeze in the kitchen.

Recommended Equipment:

  • 8x8 square dish for 2” thick marshmallows or 13x9 quarter sheet pan for 1” thick marshmallows 

  • Candy / Food Thermometer (highly recommended, but optional, see notes)

  • Stand or hand mixer

  • Spatula

  • Saucepan

These melt in your mouth treats are so delicious, and although they can last upto a month if stored correctly, I promise they won't last that long. So let's get right to it!


Makes about 24 servings.

  • 2 tbsp vegetable oil

  • 1 cup confectioners sugar

  • 1 tbsp (2 oz.) unflavored gelatin

  • 1 1/2 cups granulated sugar

  • 1 cup light corn syrup

  • 1/4 tsp salt1/4 tsp ground cardamom

  • 2 tsp vanilla extract1 tbsp rose water 3 drops red food color (optional)

  • 1 cup water (divided)

  • 2 tbsp sliced or ground pistachios (divided)

  • 2 tbsp edible dry rose petals (divided)


  1. In your preferred size baking pan, brush oil liberally on the bottom and up the sides. 

  2. Now add powdered sugar and dust to coat the entire baking pan. 

  3. Shake off the excess powdered sugar and set aside in a bowl. 

  4. Set the coated baking dish aside as well. 

  5. Now add your gelatin to your stand mixer bowl. Pour in 1/2 c. of water, give it a mix, and set your bowl on the mixer with the whisk attachment ready to go. 

  6. Allow the gelatin to bloom for a few minutes.

  7. Meanwhile in a saucepan add your granulated sugar, salt, ground cardamom, 1/2 c. water and corn syrup. 

  8. Stir over medium heat just until sugar dissolves. 

  9. Then bring the mixture to a boil, without stirring!

  10. Now insert your thermometer, and let the mixture bubble, thicken, and get to a temperature of 240°F (about 7 to 10 minutes). 

  11. See notes if you do not have a thermometer! 

  12. Remove from heat once you get the mixture to temperature.

  13. Now set your stand mixer with the bloomed gelatin on low speed.

  14. Slowly and carefully drizzle in the hot sugar mixture, while gradually increasing the speed to high. 

  15. Whisk and beat until the mixture turns a very thick and gloss marshmallow like consistency (about 10 minutes).

  16. The mixture will go from a frothy clear to an opaque white, fluffy, meringue. 

  17. To test if the mixture is ready, just pull the whisk out to see if thick ribbons form on top of the mixture. 

  18. Once you reach the desired consistency, mix in your vanilla, rose water, food coloring (optional), 1 tbsp pistachios, and 1 tbsp edible dry rose petals. 

  19. Now quickly pour the marshmallow mixture into your powdered sugar coated pan you had set aside in the beginning. 

  20. Use a spatula to help you, it will be very sticky! 

  21. Swirl your pan to evenly coat the marshmallow into the corners of the pan. 

  22. Top it with the remaining 1 tbsp pistachios and edible dried rose petals. 

  23. Let it sit uncovered at room temperature for at least 4 hours. 

  24. Grab a larger tray or cutting board. 

  25. Dust with your reserved powdered sugar, liberally. 

  26. Using the help of a spatula, pull the sides and bottom of the marshmallow away from the edges of the pan. 

  27. Carefully remove the marshmallow from the pan onto your dusted larger tray or cutting board. 

  28. Dust the top with more powdered sugar. 

  29. Using a knife or pizza cutter (I find pizza cutter easiest), cut your marshmallows into 24 or desired amount of pieces. 

  30. Dust the knife in powdered sugar between each cut. 

  31. Once cut, dip the edges of the marshmallows in powdered sugar so they aren’t sticky. 

  32. Enjoy plain, dipped in chocolate, as s’mores, or in a warm drink! 


  1. Store in a dry, airtight container between layers of parchment for up to a month at room temperature. 

  2. Powdered sugar is going to be your best friend while making this recipe, use it generously, more may be needed than the suggested amount in the recipe, depending how sticky your marshmallow is!

  3. If you do not have a thermometer you can use the soft ball method:

    • Every 3 to 5 minutes, using a metal spoon, take a small amount of the sugar syrup and drop it into a small bowl of cold water. If the sugar dissolves in the water completely, it's not ready. If it turns into a very soft ball, that flattens after a few seconds of holding it, it’s ready! 

I hope you give these delicious treats a try. You can get a video view of these mouthwatering marshmallows on my Instagram Page Here!


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