Ras malai
Ingredients-
2 litter fresh cow’s milk
1 cup sugar
5-6 pistachio chopped
5-6 almonds chopped
1 tea spoon green cardamom powder
1 tea spoon maida ½ tea spoon saffron
¼ tea spoon yellow colour
Method-For Sweet Saffron Milk-
Soak saffron in 1 tsp of warm milk for 10 minutes Boil 1 liter milk in a heavy bottom pan. When milk get reduced and become almost half then add 3/4 cups of sugar.Add 1/4 tsp cardamom powder and saffron and Add chopped nuts. Mix and let it cool down to room temperacher.
Paneer sponge-
Boil 1 liter milk in a pan and keep stirring.
When it start boiling switch off the flame and wait for 1 minute.
Now add 2 tsp of lemon juice (or 1 tsp of vinegar) and stir.
Strain the curdled milk through a muslin cloth.
Pour some cold water over the milk to remove the traces of lemon juice and to cool it down.
Tie the muslin bag and put some weight over it to remove the extra water from the milk solids
Keep it for 20 minutes and then open and remove the paneer from the muslin cloth.take it in a big plate and mash it with your palms for about 5-6 minutes.Now add 1 tsp maida ,1 tsp of grinded sugar, pinch of cardamom powder.Mix and knead again for 3-4 minutes.Shape them into small flat peda and keep aside.
In the pressure cooker add 2 glasses of water and 80 grams of sugar and cook.When it comes to a rolling boil add the prepared chana peda and close the lid (with the whistle)Cook for 1 whistle then lower the flame and simmer for 5-6 minutes.(not for the overcook)Now switch off the flame and keep the cooker closed for 30 minutes.Then open the cooker and now take the paneer peda and press them very gently to remove some sugar syrup.Add the paneer peda into the saffron milk and let them soak in it for 1 hours.Serve chilled.
