Ingredients:

• Paneer – 250 g (fresh and soft)
• Water – 6 cups
• Sugar – 2.5 cups
• Full Cream Milk – 1 litre
• Cardamom Powder – 1/2 tsp
• Almonds and Pistachios – 2 tsp (thinly sliced)
• Few strands Saffron

Method:

1. Put 1.5 cups of sugar and water to boil. In another pan put the milk and 1 cup sugar to boil. Make balls and flatten to patties (1 inch diameter) and gently let into the boiling water.
2. Cover with a perforated or partially covered lid.
3. Boil for 12-15 minutes.
4. On touch the rasmalai should spring back, to be done.
5. Boil milk to 2/3, add cardamom, sliced nuts and saffron, well dissolved.
6. Gently remove each rasmalai, drain water and transfer to milk.
7. Allow to boil further 2-3 minutes.
8. Remove from fire. Cool to room temperature.
9. Chill for 3-4 hours before serving.

Recipe courtesy of Saroj Kering