Ingredients

• 1 litre - Milk (to make paneer)
• 1/2 litre - Milk (For malai)
• 1 cup - Sugar
• 50 g - Cardamom
• 50 g - Cashew nuts
• A pinch of saffron, cardamom

How to Make Rasamalai

• For preparing malai:
• Grind the cashew nuts to a smooth paste.
• Mix it with milk, saffron and cardamom and boil.
• For preparing paneer:
• Heat the milk. When it begins to boil, squeeze a lime into the milk to curdle it.
• Strain the curdled milk through a fine muslin cloth.
• Allow the contents to drain completely.
• Remove and knead to a smooth dough.
• Add some saffron and cardamom. Form into balls and flatten slightly.
• Mix sugar with 2 cups of water and boil it on a low fire.
• When the syrup begins to boil, add the prepared balls one by one.
• Cover the pan with a lid having a broad rim.
• Place a little cold water over it.
• Cook on a slow fire till paneer balls float on top.
• Remove them, drain and add to malai.
• Simmer it for a few minutes over a light flame.
• Afterwards, allow it to cool.
• Refrigerate it and serve cool.