BISMILLAH HIR RAHMAN NIR RAHEEM
250 gms of fresh paneer
six cups of water
2 1/2 cups sugar
one litre milk
1/2 tsp elaichi powder
Thinly sliced pista and badam
A pinch of kesar
Start by dissolving 1 1/2 cups of sugar in boiling water.
Take another vessel and put the milk to boil.
Then add one cup sugar to the mixture.
Next, crumble the paneer and make palm sized patties and gently drop into the boiling sugared water, you can lightly cover it to cook faster.
This is done to cook the paneer, you will know if it is done when the texture is sponge like. It should take around 15 minutes to cook on medium flame.
While the paneer is being cooked keep an eye on the boiled milk and after it thickens to half the size of the original amount, add the elaichi powder, saffron and the sliced badam and pistas to make the ras.
Now remove the paneer patties, drain the water and drop it into the milk mixture.
Continue cooking for about five minutes, then remove it from the gas and cool it to room temperature.
Serve the rasmalai chilled.