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Note: Do not tie the paneer in a cloth and press for rosogullas and rasmalai. Just hold under running water, press out extra water and knead gently with fingers not palms. Always use freshly made paneer from cow's milk for best results.Ingredients
Paneer - 250 gms (fresh and soft)
Water - 6 cups
Sugar - 2 1/2 cups
Full Cream Milk - 1 litre
Cardomom Powder - 1/2 tsp
Almonds & Pistachios - 2 tsp (thinly sliced)
Few strands saffron.Method
Put 1 1/2 cups of sugar and water to boil.
In another pan put the milk & 1 cup sugar to boil.
Make balls and flatten to patties (1" diameter) 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, add cardamom, sliced nuts and saffron, well dissolved.
Gently remove each rasmalai, drain water and transfer to milk.
Allow to boil further 2-3 minutes.
Remove from fire, cool to room temperature.
Chill for 3-4 hours before serving.Making time: 30 minutes
Serves: 15 pieces
Shelf life: 2 days, refrigerated.
Paneer Dishes's Index
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