- Low fat milk – 1 liter
- Lemon juice – 1/4 cup ( mixed in 1/4 cup water)
- All purpose flour – 1 tsp
For sugar syrup:
- Sugar – 3 cups
- Water – 5 cups
- Sweetened Condensed milk – 1 small can
- Heavy cream – 2 cups
Whole milk – 2 cups
- Saffron – 5-6 strands
- Milk – 2 tbsp
- Pistachios – 10
- Boil milk in the night. Next day morning, remove all the cream that is formed and boil again.
- Add lemon juice gradually till the milk cuddles. (No need to use all the lemon juice).
- Remove from heat and let it rest for 10 minutes.
- Drain using a muslin cloth over a strainer.
- Leave the paneer in it for about 5 hours. Make sure the paneer isn’t dry and there is some moisture left in them to make soft paneer balls.
- Mash the paneer. Add some flour to it and mash again.
- Now make paneer balls and make sure there are no cracks.
For the sugar syrup:
- Bring sugar and water to boil.
- Now add the paneer balls into this thin boiling syrup and cover tightly and cook till puffed up for 20 minutes. Let the paneer balls soak in the syrup overnight.
For the Ras:
- Bring sweetened condensed milk, heavy cream and whole milk to a boil and cook for 10 more minutes stirring continuously.
- Remove from fire. After sometime when the Ras is slightly warm transfer to a serving bowl, add the paneer balls one by one into the Ras by squeezing out the syrup from it.
- Slightly warm the milk and add the saffron strands.
- Chop the pistachios. Now add them to the Rasmalai
- Refrigerate at least for 4 hours before you eat so that all the Ras is soaked into the paneer balls.
- This is best eaten when it is chill.