Rasmalai recipe with Paneer

 Ingredients required

• 1 liter full cream milk
• 200 gm Paneer
• Elaichi/ Cardamom
• Kesar/ saffron
• Stevia or Sugar as per taste

Method_:1.  Heat a wok and pour the 2 Litre milk and let it boil on low flame.

    2. Simultaneously boil 2 glasses of water in a cooker (stainless steel cooker only).

    3. Make a paste of paneer in a blender. Make small balls of it. ( approx 10 balls can be made with 200 gm Paneer) 

    4.  Put these balls in the cooker and close the lid. Turn off the stove just when the cooker is about to whistle. DO NOT let the cooker whistle. Do not open the lid immediately, let it cool completely. 

    5.  When the milk starts to thicken, add kesar, Elaichi powder, and sugar to it and stir well. Turn off the flame when the sugar dissolves completely. (If you are putting stevia, then it should be added once you turn off the flame.) 

     6. Now take the paneer balls carefully from the cooker, slightly press and remove the excess water from it and shift it into the prepared milk mixture. 

    7.  Sprinkle some badam on it and let it set in the refrigerator before serving.

Note-: Use cast Iron Wok as milk recipes become super tasty in it