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Ingredients:

Rasmalai-edited

8 cups Whole Milk (divided)

2 Tbsp Lemon Juice

5 cups Water (in a pressure cooker)

1 cup Sugar

Pinch Saffron

1/4 tsp Cardamom Powder

2 Tbsp Pistachios & Almonds (roughly chopped)

Sugar for the Ras – to taste

rasmalai-plated

Directions:

  • Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
  • Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
  • When the milk curdles (Paneer/ Cheese), switch off the stove and strain the Paneer in a cheese cloth.
  • Pour a little cold water over the Paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
  • Remove the Paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the Paneer by hand but it will take a long time to make it smooth.
  • Divide the Paneer into 12 equal portions a little smaller than the size of a ping pong ball.
  • Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
  • In the pressure cooker with water, dissolve 1 cup sugar and add the flattened Paneer.
  • Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.( You can cook the flattened Paneer in regular pan also)
  • After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
  • Remove the cooked Paneer with a slotted spoon into a bowl and allow it to cool.
  • Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
  • Once the Paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the Paneer and place the Paneer into a serving dish.
  • Pour the prepared reduced milk over the Paneer and chill in the refrigerator.
  • Serve it chilled and Garnish with additional chopped nuts.

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