Rasmalai

Rasmalai

Who doesnt know this  ? All famous especially in great Indian weddings and is full of milk and yeah calories  . Its easy but time consuming. But the taste at the end is worth it !!

INGREDIENTS :-

Full Cream milk :- 2 packets of 500 ml each.

Sugar :- according to taste (I took 2 tablespoons)

Pista, badam :- 10 each (slice them very very thin)

Kesar/Saffron :- 6-8 strands

lemon juice :- half lemon squeezed

METHOD :-

1. Boil the milk individually in  two  different containers and bring them to boil and add lemon juice . You can see milk curdling after sometime, say 30 min. This is for our paneer preparation . (You can have ready made paneer too).
2. Leave the other container to boil on low flame till the milk becomes almost a bit less than half.
3. Now for our paneer, boil the curdled milk again and filter the mass and press it hard ,very hard. You can find ithere .
4. Let it cool and take small portions and make them into round balls and using a roll pin make each one into circular flat in shape  and place them carefully on a flat plate and boil it in pressure cooker for 2-3 whistles and remove the pieces after cooker releases all the steam.
5. Meanwhile our boiling milk must have reduced to half. Add half of sliced pistas and badam and half saffron strands and yeah add sugar too. Mix well until sugar melts. Add food color if you wish .
6. Adjust sugar if necessary and our milk solution is ready
7. Now carefully add paneer pieces into the milk solution and dress it with remaining pistas , badams and saffon. Keep it in freezer for 2-3 hours. Serve chilled.