RAS MALAI is such a popular indian dessert served in all the indian restaurants. It is purely vegetarian and eggless and tho it seems a little complicated to make, practice makes perfect….

TO MAKE THE PANEER PLEASE REFER TO:

NOW FOR THE RAS MALAI

INGREDIENTS  for 16 plump ras malais

Paneer made out of 1 litre milk with just lemon juice(omit the yogurt in the making process)

1 cup of sugar

1.5 cups of water

1 litre of full fat fresh milk

a good pinch of NITU DIDI PURE SPANISH SAFFRON

finely chopped nuts of your choice

cardamom powder and a little rose essence

METHOD:

make paneer out of the milk and wash it verry well under a running tap to remove all traces of lemon. tie it in a cloth and squeeze out all the water.
meantime mix 1 cup of sugar and 1.5 cups of water and boil.
also take 1 litre of full fat fresh milk and put it to boil with PURE SPANISH SAFFRON till its abt quarter reduced add sugar to taste. remember when it cools down the sugar always tastes less.
knead the paneer verry well till smooth ( or run it thru a food processor) and shape into small tikkis. put them into the boiling water n sugar and boil for 10 mins, they will puff up in size. if they break means u have gone wrong somewhere. its probably not well kneaded.
after 10 mins take them out and put them into the boiling milk. add cardamom powder, and further boil for another 10 mins. cool and add rose water. decorate with nuts of ur choice…the pic has pistas 🙂
refrigerate and serve wll chilled!!!!!!

Pic courtesy Raashi Sunil Geeta Khiani

To buy Nitu Didi pure spanish saffron