Rasmalai (Paneer & Milk Kheer)

Ras – Heat 4 cups of Milk in a non-stick pan and bring to boil. Reduce the heat and cook the milk till it reduces to half the quantity, stirring continuously. Add a pinch of Saffron, a tbsp of Sugar to taste and mix well. Once the milk is reduced, add 2 tbsp of chopped Almonds and Pistachios, a pinch of Cardamom Powder and remove from heat.

Malai - Heat 4 cups of Milk to a boil and slowly add 2 tbsp of Lemon Juice to it. When the milk curdles, remove from heat and strain in a cheesecloth. Pour cold water over the cheese cloth and drain the water off the paneer by hanging it over the tap for 30 minutes. Remove the paneer from the cheese cloth and knead till it becomes smooth dough. Make 12 small portions into balls and flatten them out without any cracks on the side.

Heat 5 cups of Water in a pressure cooker, dissolve 1 cup of Sugar and add the flattened paneer discs. Close pressure cooker lid and cook until one whistle. Immediately switch off the stove and set the timer for exactly 5 minutes. 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.

Ras Malai - Once the paneer is cool enough to touch, 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.