Ingredients:

• For ras :
• 1 litre – Milk
• 1 cup – Sugar
• Cardamom powder – 1 tsp
• Saffron – 2-3 strands
• For malai:
• 1 litre – Milk
• 1 – Lemon
• Ice cubes- 8-10
• 3.5 cups – Water
• 500 gms – Sugar

Method:

1. For ras :
2. Boil the milk in a non-stick pan.
3. Simmer the stove and allow it to reduce to half its quantity.
4. Now add sugar and mix till it dissolves.
5. Take two tsps of hot milk and soak a few saffron strands in it for 10 minutes.
6. Add the soaked saffron strands along with the milk and mix it.
7. Now, sprinkle the cardamom powder.
8. Refrigerate until use.
9. For malai:
10. Boil milk in a vessel and once it rises, add the lemon extract and remove from the stove.
11. Mix with a ladle until it curdles.
12. Drop the ice cubes into the vessel immediately.
13. Drain it in a thin muslin cloth.
14. Hold it under running water to remove the lemon flavour.
15. Hang the cloth to drain for 1/2 hour.
16. Now press and remove the excess water and transfer into a bowl.
17. Knead the soft paneer into a dough.
18. Roll into small balls and press to flatten a little.
19. Take water and sugar in a pressure pan and mix until it dissolves.
20. Once the water starts boiling drop in the rolled malai balls and pressure cook for 1 whistle.
21. Open immediately and transfer the cooked balls along with the sugar water into another bowl.
22. Leave aside for 4 to 5 hours.
23. Later remove the balls from the sheera and press them gently to remove excess sheera and drop them into the prepared ras.
24. Serve it cold and garnish with chopped almonds and pista.
25. Recipe Courtesy: 4th sense cooking