RAS MALAI

RAS MALAI , ORIGINALLY FROM ORISSA

I adapted this recipe from INDIAN EXPRESS...I have done some variation..


WHAT YOU NEED: (makes 6)


Milk 1 ltr
Vinegar 1 tbsp
Water 1cup
Sugar half cup
Saffron a little, dissolved in little milk
Cashew nuts /pishtachio/almonds 8-10 

RAS MALAI, A MILK BASED DESSERT

HOW TO MAKE:


Boil half ltr milk. When it is boiling add vinegar till paneer is separated.
Switch off the burner and cover the lid for few min with a lid.
Strain the water away through a muslin cloth.
Remove the excess water by hanging it or keeping  weight on the paneer for few hours.
Remove the paneer from the cloth and knead it ( for 10 mins) till soft dough.
Divide the dough into equal parts  and make round balls, flatten a little.


In a pressure cooker, add 1/4 cup sugar and 1 cup water. Let it boil
Put the paneer balls in and cover the lid. Pressure cook till 1 whistle.
When it cools down, remove the paneer balls and keep aside.


Making of Malai, cream.....


Take the remaining 1/2 ltr milk in a thick bottomed vessel or kadahi and boil it.Remember to keep stirring the milk, or it will stick to the bottom and give a burnt flavour. Simmer on low flame and cook till it reduces to 2/3 of original volume. 
Add 1/4 cup sugar and saffron and mix well.
Add paneer balls in the milk cream and cook for another few more mins.
Decorate with Cashew bits or almonds or pistachio...as per your choice. I added cashew bits.


Serve cold.