Ras malai

Ras malai

Ingredients-

2 litter fresh cow’s milk

1 cup sugar

5-6 pistachio chopped

5-6 almonds chopped

1 table spoon chirongi

½ tea spoon green cardamom powder

1 table spoon suji 

½ tea spoon saffron

¼ tea spoon yellow colour

 Method-

For Sweet Saffron Milk-
 

Soak saffron in 1 tsp of warm milk for 10 minutes Boil 1 liter milk in a heavy bottom pan. When milk get reduced and become almost half then add 3/4 cups of sugar.

Add 1/4 tsp cardamom powder and saffron and Add chopped nuts. Mix and let it cool down to room temp.

Paneer sponge-

Boil 1 liter milk in a pan and keep stirring.When it start boiling switch off the flame and wait for 2-3 minutes.Now add 2 tsp of lemon juice (or 1 tsp of vinegar) and stir.Strain the curdled milk through a muslin cloth.Pour some cold water over the milk to remove the traces of lemon juice and to cool it down.Tie the muslin bag and put some weight over it to remove the extra water from the milk solids Keep it for 20 minutes and then open and remove the paneer from the muslin cloth.take it in a big plate and mash it with your palms for about 5-6 minutes.Now add 1 tsp suji ,1 tsp of grinded sugar, pinch of cardamom powder.Mix and knead again for 3-4 minutes.Shape them into small flat peda and keep aside. In the pressure cooker add 1½  glasses of water and 80 grams of sugar and cook.When it comes to a rolling boil add the prepared paneer peda and close the lid (with the whistle)Cook for 1 whistle then lower the flame and simmer for 5-6 minutes.(not for the overcook)Now switch off the flame and keep the cooker closed for 30 minutes.Then open the cooker and now take the paneer peda and press them very gently to remove some sugar syrup.
Add the paneer peda into the saffron milk and let them soak in it for 1 hours.
Serve chilled.