Bread and Paneer rasmalai

Name: Bread and Paneer rasmalai
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Full Cream Milk(750 ml); White Bread(6 slices); Bread Crumbs(1/2 cup); Sugar(2-3 tbsp); Powdered Sugar(3 tsp); Custard Powder(1 tsp); Cornflour(1 tbsp); Grated Paneer(100 gm); Oil/Ghee for Cooking; 20-25 almond(peeled and chopped); Saffron(2-3 strands) optional; 6-7 almonds (chopped)

Deepali Singhania @cook_8171177

A twist to a rasmalai

Deepali Singhania @cook_8171177

A twist to a rasmalai

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Ingredients

45 minutes

4 servings

Full Cream Milk(750 ml)
White Bread(6 slices)
Bread Crumbs(1/2 cup)
Sugar(2-3 tbsp)
Powdered Sugar(3 tsp)
Custard Powder(1 tsp)
Cornflour(1 tbsp)
Grated Paneer(100 gm)
Oil/Ghee for Cooking
20-25almond(peeled and chopped)
Saffron(2-3 strands) optional
6-7almonds (chopped)

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Steps

45 minutes

1

Pour milk in a deep non-stick pan.Let the milk boil on low flame,while stirring occasionaly till it reduces to 2/3rd.
2

Dissolve custard powder in 1 tablespoon milk.Add this mixture in milk while stirring continuously. - Cook milk for another 5-10 minutes.Then add sugar and mix it. - Switch off the flame.Allow it to cool completely.
3

Add chooped almond
4

Cut the edges of the bread.Mix cornflour with 1 tsp of water. - Mix paneer,bread,Powdered sugar and 2-3 tbsp of milk in a bowl and knead for 2-3 minutes. - Divide into small portions and roll into balls. - Dip a ball in a cornflour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sides(do for all balls)
5

Heat the oil in a wok and deep fry the balls on a medium flame till they are light golden brown from all the sides. - Drain on absorbent paper.Allow the ball to cool completely. - Add the balls in the Milk mixture and refrigerate it for 2-3 hour. - Garnish with almond and Serve chilled.