Rasmalai
Milk-Two litres
Lemon juice-1 tbsp
sugar-half cup
saffron strands-a few
cardamom-1/4 tsps
sooji-One spoon
pista,almonds-cut lengthwise
Water
Method
Boil milk in a wide mouth pan stirring till it comes to a complete boil.Add lemon juice while still boiling and turn off the stove.
Keep stirring and then strain the water and seperated chena(paneer)in a muslin cloth.Tie the cloth and hang it for about 15 minutes till all the water drains.
Knead the paneer into soft till your hands become oily and the sough becomes soft.
Add one spoon of sooji(rava)into the mix and knead again.Keep it aside for 10 min.
Take small sized balls(size of an amla)and roll into smooth balls and flatten a little in the middle with your thumb.
In the meantime in a pressure cooker heat two cups of water with 2 tbsps sugar and few strands of saffron.
Place all the flattened discs in the cooker and keep in low flame till one whistle and turn off.
Boil milk in another pan till it reduces to half with a few strands of saffron and two tbsps of sugar(add more if you have a sweet tooth)
Wait till the paneer and the milk cools and place the discs in the lukewarm milk.
Garnish with saffron cut almonds and pistachios.Refrigerate for atleast two hours before serving
Milk-Two litres
Lemon juice-1 tbsp
sugar-half cup
saffron strands-a few
cardamom-1/4 tsps
sooji-One spoon
pista,almonds-cut lengthwise
Water
Method
Boil milk in a wide mouth pan stirring till it comes to a complete boil.Add lemon juice while still boiling and turn off the stove.
Keep stirring and then strain the water and seperated chena(paneer)in a muslin cloth.Tie the cloth and hang it for about 15 minutes till all the water drains.
Knead the paneer into soft till your hands become oily and the sough becomes soft.
Add one spoon of sooji(rava)into the mix and knead again.Keep it aside for 10 min.
Take small sized balls(size of an amla)and roll into smooth balls and flatten a little in the middle with your thumb.
In the meantime in a pressure cooker heat two cups of water with 2 tbsps sugar and few strands of saffron.
Place all the flattened discs in the cooker and keep in low flame till one whistle and turn off.
Boil milk in another pan till it reduces to half with a few strands of saffron and two tbsps of sugar(add more if you have a sweet tooth)
Wait till the paneer and the milk cools and place the discs in the lukewarm milk.
Garnish with saffron cut almonds and pistachios.Refrigerate for atleast two hours before serving
