Kesar Pista Rasmalai Recipes

KESAR PISTA RASMALAI

Steps:

• Boil 6 cups milk in the regular steel pan and boil the remaining 6 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind 2 pinches of saffron with a small amount of sugar and add it to the milk while boiling).
• Once the milk in the regular steel pan comes to a boil, slowly add lemon juice with stirring.
• When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
• Pour a little cold water over the paneer and hang the cheesecloth for around 25-30 minutes to remove all the liquid.
• Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand, but it will take a long time to make it smooth.
• Divide the paneer into small-small portions a little smaller than the size of a lemon.
• Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
• In another deep pan with water, dissolve 1 cup sugar on medium flame for 3-4 minutes and add the flattened paneer.
• Cover the lid and cook for 7-8 minutes, switch off the flame.
• Remove the cooked paneer balls with a spoon into a bowl and allow it to cool.
• Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder, rose water, some thread of saffron, pistachios and almonds and cook it again for 3-4 mins. Switch off the flame and keep milk aside.
• Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
• Pour the prepared reduced milk over the paneer or or you can just dunk it into the prepared saffron milk sauce and chill in the refrigerator.
• Kesar Pista Rasmalai is ready to serve, garnish it with sliced pistachios, almonds and chandi warq and serve it.