Ras Malai

Rasmalai-www.vahrehvah.com

 

  Ingredients:

 

  5-6     number   blanched almonds, thinly cut into slivers
  1       tbsp   blanched pistachios, thinly cut into slivers
  1000    ml   Fresh Paneer made from milk
  1000    ml   full cream milk for making ‘rabri’ or Indian condensed milk
  1       tsp   green cardamom seed powder or a little rose essence
          to taste   slivers of almonds and pistachios
  1       cup   sugar
  4       tbsp   sugar or equivalent sweetener
  4       cup   water

 

 

 

  Directions:

 

Make paneer as instructed, hang in muslin for 1 hour, but do not press it.
Boil water and 1 cup of sugar in a pan, until sugar is dissolved. Take off the heat and keep aside.
Knead paneer until very smooth. Make into walnut sized balls, flattening them a little, like a ‘peda’ or a small burger.
Bring syrup to simmer again and gently add the paneer balls into it. Simmer for 10 minutes. If syrup begins to thicken, add cold water a few times during boiling. They roughly double in size. As soon as this happens, stop cooking further.
Meanwhile, condense 1 liter milk in a wok/karahi, by simmering it until reduced to half. You have to continue stirring it very frequently, otherwise it will catch. If you do not have time, use tinned evaporated milk, but the taste will not be traditional.
Allow to cool and add cardamoms/rose essence and sugar to the milk and mix.
Lift rasmalaies out of the syrup and add to the milk . Allow to chill for a few hours.
Serve garnished with Before serving, garnish with slivers of dried fruit.