BISMILLAH HIR RAHMAN NIR RAHEEM
250 gms fresh paneer
6 cups water
2 1/2 cups sugar
1 ltr 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 it is ready when the texture is sponge like and it bounces back when you press and leave it.
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 pistato 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.
Recipe by sector 17, Vashi based ACO sweets.