Ras Malai

I remember the golden olden days when every sunday we used to go to Jhama in the evenings.  Our fixed order will be Samosas, Pani puri and Ras malai.  After coming here we could not enjoy that.  Then I started buying the ras malai mix, but miserably failed all the attempts.  Then started buying ready to eat, but were expensive and getting only limited quantity.  So one fine day I thought of making my own Ras malai from scratch.  And voila, my first attempt gave me the desired result.  DH had the same happiness which I had seen in Jhama.

The procedure is a bit lengthy, but the end product is really worth of it.

Things you need:
4 cups Milk ( For discs)

Juice from one lemon almost 2tbsp

3 cups water
1 & 1/2 cups Sugar (for making syrup)

2 cups Milk (for Ras)
1/2 cup Heavy whipping cream(Optional)
1/2-3/4 cup Sugar (for Ras)
2 tbsp unsalted Pistachios coarsely ground
2 tsp Almonds sliced thinly
1 tsp cardamom powder
Few saffron strands

Preparing paneer:

Boil the milk ( I used whole milk but you can use 2% if you want low fat) in a heavy bottomed vessel about 8 minutes by stirring constantly and when it comes to boil add 2 tbsp of lemon juice slowly.  Now the milk gets seperated in the protein and whey water ( stir it slowly).  Now strain the curdled milk using a fine muslin cloth.  Add some cold water in the strainer so it takes out the flavor of lemon from the paneer.  Allow it drain completely for half an hour.  After that squeeze the muslin cloth in which paneer is strained so as much water in it comes out make sure there is no water in the paneer.  Then remove it and knead to a smooth dough if  you want to make sure if the paneer is ready just take a little bit in your palm and rub it using your thumb for few seconds and you should be able to make a small smooth ball.  Make a key lime size balls and flatten slightly. 

Boil water with two cups of sugar and when it comes to boil add the paneer balls in to it and pressure cook it for about 7-10 minutes.  Be sure not to make a crowd because they are going to expand.  When you pressure cook, the paneer balls will expand and it becomes double the size. Keep it aside.

For preparing malai boil milk with heavy cream.  The milk should get reduced in to 3 cups so the boiling will take about 20 minutes.

Now remove the pressure cooked paneer balls from the sugar syrup and press it gently to remove the water . keep it aside.  Once the milk is reduced add sugar and cardamom powder.  Add the paneer balls one by one slowly in to the boiling malai so the paneer balls absorb the milk and let it stand in the medium heat for about 4 to 5 minutes. Remove from heat.

Garnish it with ground pistachios, almond slices and saffron strands.

 

Serve chilled and enjoy the happiness.