RASMALAI

Ingredients :

For the paneer :

1 ltr milk

juice of 11/2 lime

11/2 cup water

1 cup sugar

1 cardamom

For the cream milk :

½ ltr milk

5 tbs sugar

½ cardamom

15 badams ( soaked, skinned and ground to a paste)

10 strands of kesar (soaked in half a cup of milk for around half an hour)

Method :

For the paneer :

Boil the milk. Add the lime juice and stir while still on the fire. Leave for half a minute and remove from heat. Keep aside for 5 mins. Using a muslin cloth separate the curd (thick residue) from the whey (liquid left behind). Run cold water over the curd in the muslin cloth. Squeeze well to remove all the water. Keep under a heavy weight for half an hour. Knead the paneer well till it forms a smooth dough. Roll it out into 12 dumplings of equal size and flatten them to make patties. Dissolve the sugar in water and add the cardamom to it. Bring to a boil and add the cheese patties and cook for 15 – 20 mins on low fire.

For the cream milk :

Boil the milk. Add the cardamom, badam paste, sugar and kesar. Remove the cheese patties from the sugar syrup and squeeze them lightly. Drop them into the milk. Cook on low heat for 10 mins. Cool at room temperature and refrigerate. Serve chilled.