RASMALAI

This is a rich and yummy desert made with milk, cream, and nuts.

INGREDIENTS:

1. Milk -- 1/2 litre.

2. All purpose flour/maida -- 1 tsp.

3. Lemon juice -- 2-3 tbsp.

4. Sugar -- 1 cup.

5. Water -- 3 cup.

For Cream Sauce:

1. Milk -- 1 litre.

2. Sugar -- to taste.

3. Cardomom powder -- 1/2 tsp.

4. Almonds and Pistachios -- chopped.

METHOD:

Boil 1/2 litre of milk in a pan, remove from heat, add lemon juice and stir gently until the milk curdles (paneer forms) and separates. Now strain the milk in a cloth and pour running cold water on the paneer and twist the cloth to strain out excess water. Make sure there is no water, then add 1 tsp of all purpose flour or maida and knead the paneer to make a smooth dough and make equal size small balls. In a pressure cooker, add 3 cups of water and dissolve 1 cup of sugar, then add the paneer balls. Close the pressure cooker and cook until one whistle and then switch off the stove. After 5 minutes, pour cold water over the pressure cooker lid to remove the remaining pressure. Now the paneer will be cooked. Remove the paneer from the water and cool it.

Take 1 litre of milk in a heavy saucepan, bring to boil and then reduce the heat to medium. Cook until it becomes thick and reduce to almost half of the quantity. Make sure you stir now and then to prevent it sticking to the bottom of the pan. Now add sugar to taste, cardamom powder and cook for 2 minutes. Then switch off the stove. Now add the cooked paneer, but make sure you genly squeeze out the sugar syrup before adding to the reduced milk. Mix gently and garnish with chopped almonds and pistachios. Refrigerate and serve chilled.

Actually you can do this with store-bought paneer also, but put the paneer in a food processor before using it, so that you can make smooth balls.