Name: Pumpkin Rasmalai recipe by Anjali Valecha at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Ingredients: For the sponge discs -; 1/2 litre Full Cream Milk; 1-2 tbsp vinegar; 1 cup sugar; 3 1/2 cups water; For the ras -; 1/2 litre Full Cream Milk; 2 tbsp Sugar; Few strands of Saffron; 150 gm pumpkin, grated and pureed; 1 tsp ghee; Blanched almonds and pistachios

Ingredients Serving: 5

For the sponge discs -
1/2 litre Full Cream Milk
1-2 tbsp vinegar
1 cup sugar
3 1/2 cups water
For the ras -
1/2 litre Full Cream Milk
2 tbsp Sugar
Few strands of Saffron
150 gm pumpkin, grated and pureed
1 tsp ghee
Blanched almonds and pistachios

Instructions

For the discs - In a pan, take 1/2 litre milk and boil.switch off the flame and add vinegar till the chenna separates.
Sieve the chenna in a muslin cloth and wash with water to remove the smell of vinegar. Hang it for 15-20 mins till the water is drained but it's not dry completely.
Meanwhile in a bigger vessel add sugar and water and let the sugar dissolve. Take the chenna and mash it till it becomes soft and oil starts separating.
Make small discs of the same and add those to the bigger vessel. Cover and Let it cook over low flame for 15-20 mins until done.
To check the doneness, add one disc to cold water.if it settles down, it is done. Let the discs cool down before serving.
For the ras-
Add ghee to a pan and saute the grated and pureed pumpkin till raw smell goes off. remove it and keep aside
To the same pan,add milk and saffron strands dissolved in little warm milk.
Let the milk boil for sometime, then add pumpkin to it .
Let the milk reduce to nearly half and till pumpkin is also cooked.
Add sugar and blanched almonds and pistachios.
To serve, let both the discs and ras cool down. Squeeze the discs and transfer to a serving bowl. Add the desired amount of ras to it. Garnish with almonds and pistachios. Best when served cold.

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