Paneer Rasmalai

Name: Paneer Rasmalai
Cuisine: American
Ingredients: 1 litre toned milk; 2 tbsp white vinegar or lemon juice; 2 tbsp water; 2 cups sugar; 6 cups water; 1/2 tsp cornflour; 1/2 tsp elaichi powder; 10-12 ice cubes; 1/2 litter milk(for making rabdi); 1 pinch kesar; 1/2 tsp elaichi powder; 1 pinch yellow food colour; 1/2 cup sugar; 1/2 cup chopped pistachios and badam

Sanjana Agrawal @cook_8937264

#Mysterybox2

Sanjana Agrawal @cook_8937264

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Ingredients

1 litre toned milk
2 tbsp white vinegar or lemon juice
2 tbsp water
2 cupssugar
6 cupswater
1/2 tspcornflour
1/2 tspelaichi powder
10-12ice cubes
1/2litter milk(for making rabdi)
1 pinchkesar
1/2 tspelaichi powder
1 pinchyellow food colour
1/2 cupsugar
1/2 cupchopped pistachios and badam

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Steps

1

Let it little cool.
2

Add water and vinegar and mix it
3

Add this mixture in milk and stirring milk until it cuddles.
4

Strain in a strainer and press with help of any weight for 30 minutes. Paneer is ready for rasmalai.
5

Transfer this paneer in a large plate.Add cornflour and elaichi powder and mash with your palm till very smooth like butter.
6

It will take may be 8 to10 minutes.
7

Now divide equal part of mashed paneer.
8

Roll each portion in the middle of your palm and lightly press to make a rasmalai shape.
9

In a broad pan add sugar and water keep it for boilling.
10

When sugar water boilled add all paneer goli one by one into sugar syrup.
11

Cook for 15 minutes. It's done
12

In a bowl put ice cubes add 1 cup sugar syrup in it.
13

After rest for 30 minutes transfer rasmalai into cool cool ice cubes bowl for stabilizer.
14

In a pan heat milk for rabri
15

Add kesar,elaichi powder and yellow food colour.Add sugar and stir.
16

Stir continuously till milk becomes thick about 400 grams.
17

Rabri is ready.
18

Let it cool down.
19

Squeeze rasmalai and transfer in rabri.
20

Keep in refrigerator for 4 hours.
21

Cool cool rasmalai is ready for serve.