Rasmalai

This is my all time favorite Indian dish.

Ingredients:

Whole Milk - 8 Cups
Lemon Juice - 2 Tbsp
Water - 5 Cups ( in a pressure cooker)
Sugar - 1 Cup
Saffron - 1 Pinch
Cardamom Powder - 1/4 Tsp
Pistachios (roughly chopped) - 2 Tbsp
Almonds (roughly chopped) - 2 Tbsp
Sugar (for ras to taste) - As required

Cook Time - 2 hrs


Procedure :

• Initially we need to divide the milk into two equal portions, 4 cups boiling in one pot and we have another 4 cups boiling in the non-stick pot.
• In a mortar n pestle add 1/8th spoon of sugar and a pinch of saffron and grind it. Saffron if you grind it, it will mixes a little better.
• Add this mixer to the milk that is in the non-stick pan for which we are using this for the Ras.
• Keep sure to stir both of these because the moment you look away, the milk is going to boil over.
• When the 4 cups milk for paneer is boiling, go a head and put in the lemon juice to the milk.
• Immediately when the milk is separating, you can see the greenish liquid and when that happens, its ready so that we can switch off the stove and immediately drain this out into a cloth. I have used a kerchief for this purpose.
  
• Be  careful while doing this as it is very hot.
• Pour some cold water over this just to cool it down very fast.
• Make sure that all the water comes down and let it sit for about 30 mins hang it aside u can also squeeze it for the water to come out.
• After half n hour, go a head and open up the paneer and put it in the food processor so that  to make paneer so smooth so that you wont get cracks when you cook them in pressure cooker.
• You can knead it by hand if you don't have a food processor but it takes a long time by kneading with hand.
• In the middle be sure to keep stirring the milk for Ras.
• Now take the pressure cooker add 5 C of water and 1 C of sugar in the cooker and stir it and switchon the stove in low flame
• Now take out the paneer and make some 12 small balls and press it in.
• Go a head and put the balls in sugar water and close the lid of the pressure cooker and turn up the heat wait till u get one whistle.
• Switch off the stove and set the timer for 5 mins.
• After 5 mins pour some cold water on the pressure cooker lid so that all the pressure comes out from the cooker and is easy to open the lid.
• In the Ras milk put the desired amount of sugar as u like and add cardamom powder and switch off the stove.
• Add  some pistachios and almonds in the ras and keep a little aside for garnishing.
• Take out the ramalais from cooker with lil amount of sugar water as well.
  
• Let them cool down for some time so that u can handle with you hand.
• Now squeeze out the syrup from the rasmalai balls not fully and keep them in a bowl as shown .
  
• Now add the ras to the malai balls and Sprinkle the nuts on the top for garnishing.
• Keep them in refrigerator  this is because, rasmalai tastes best when they are ice and chilled.

Serves for 4 to 6 mems.