
Ingredients:
• 250 gms – Paneer
• 6 cups – Water
• 2.5 cups – Sugar
• 1 litre – Full Cream Milk
• 1/2 tsp – Cardamom powder
• 2 tsp – Almond and pistachios, sliced
• Few strands of Saffron
Method:
- Put 1.5 cups of sugar and water to a boil.
- In another pan, put the milk and add 1 cup sugar to boil.
- Make balls out of the panner and flatten to patties shape and gently let into the boiling water.
- Cover with a perforated or partially covered lid.
- Boil for 12-15 minutes.
- On touch the rasmalai should spring back to be done.
- Boil milk to 2/3 rd, add cardamom, sliced nuts and saffron, till well dissolved.
- Gently remove each rasmalai, drain water and transfer to milk.