Ingredients:

• 1 ½ litres (2 ½ pts) Milk
• Pinch of baking powder
• Pinch of tartic acid
• 15 gms. plain flour
• 150 gms. Sugar
• Few fresh Pistachios

Method:

1. Boil 1 litre of milk, add the tartic acid to make it paneer.
2. Add the flour and baking powder, mix well together and leave to cool.
3. Knead into a dough.
4. Roll into small balls and squeeze them between the palms of the hands to make flat patties.
5. Boil a little of the remaining milk and add water to it.
6. Poach the patties in this until they become spongy.
7. Thicken the rest of the milk with flour, add sugar to it and refrigerate.
8. Remove the rasmalai and allow it to cool in some water.
9. Gently squeeze the rasmalai to remove some of the liquid and transfer to the bowl of thickened milk.
10. Refrigerate.
11. Garnish with pistachio and serve cold.