Ras Malai

Ingredients :
Whole milk - 2 litre ( divided - 1 litre for ras and 1 litre for  the paneer )
Lemon - 2 tbsp,
Sugar - 1cup,
Saffron - a pinch crushed with 1 tsp of sugar.
Water - 5 cups,
Cardamom pwd -1/4 tsp,
Pistachio and almonds - 2 tbsp roughly chopped.
Sugar for Ras - to taste.

Method :
Boil I litre of milk in a heavy bottom pan and  as milk comes to boil add crushed saffron .

 Lower  the heat and let it simmer for 25 minutes, till milk is halved.
Keep stirring so that milk does not stick at the bottom or sides.
As milk is halved add sugar to taste. ( Approx add 2 tbsp of sugar, taste and then add accordingly)
Add chopped pistachio and almonds.

Let it simmer for 5 minutes more, then close gas.

Leave it to cool.

In another deep pan boil I litre of milk and as it comes to boil add 2 tbsp of lemon juice .

As you pour  the lemon juice, the milk will curdle .
Stir and then close gas.
Strain the paneer in a cheese cloth.

Keep  paneer under  tap water  for  few seconds to cool it .
Tie the cloth and hang it  for 30 minutes so that all the water drips out.

Twist  the cloth to  squeeze out if some water is still left.
Take out the paneer in a plate.

If you have  a food processor run the paneer  for few seconds till smooth.
or run the paneer in a blender for few seconds till it is soft and smooth.

Take out the  paneer in a plate.

Gather it into a ball and divide it into 12 small pingpong size balls.

Roll each ball between your palm, taking care that the edges are smooth.
Slightly flatten it . (Dont flatten too much, chances are they will break up when cooked )
Pour  5 cups of water in a pressure cooker  and put on high heat.
Add 1 cup of sugar.
Stir and as sugar dissolves add the paneer pieces .

Close the lid and let it cook on high heat.
As it gives out one whisle close the gas.
Leave it  for 5 minutes. ( 5 minute is important )
Just after 5 minutes take the cooker under tap water and let the water fall on all its sides.
This will allow the cooker to cool and you can open the cooker immediately.
Open the lid and you will see all the cooked paneer floating in the sugar  water.

Use  a slotted spoon to take out the flattened paneer  from the hot sugary water.
Since the paneer is very soft and attached with each other, you have to gently separate them and take them out in a  bowl.
Leave them to cool.

When slightly warm, ( so that you can handle them with your fingers ) lighty press them between your palms. The pressing has to be very light, let there be some water in it.
Place them in your serving bowl.

Pour the cold or warm halved saffron  milk over it .

Sprinkle some chopped pistachios and cardamom pwd.
Cover and keep in the fridge to cool for few hours.

Enjoy this tasty delicious Rasmalai as a dessert .

Makes - 12