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 of saffron

How to Make Lip-smacking Rasmalai

• 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.
• 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.