Bread and Paneer rasmalai
A twist to a rasmalai
Cooking Instructions
- 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.
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