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
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How to Make Paneer Rasmalai

• 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.
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