Name: Ras malai recipe by Sonu Sonu at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 2 litres - milk; 2 cups - sugar; 1/2 tsp - elaichi powder; Dry fruits - pista and badam lengthwise cut; Juice of one lemon; Kesar few strands; Yellow food colour; Kewra essence - 7-8 drops; 4 cups - water; vanilla custard powder- mixed in 2-3 tbsp milk

Ingredients Serving: 6

2 litres - milk
2 cups - sugar
1/2 tsp - elaichi powder
Dry fruits - pista and badam lengthwise cut
Juice of one lemon
Kesar few strands
Yellow food colour
Kewra essence - 7-8 drops
4 cups - water
vanilla custard powder- mixed in 2-3 tbsp milk

Instructions

Boil one litre of milk in a pan .
Add lemon juice to it ,once it curdles strain with a muslin cloth to separate all the whey.
Wash the paneer well with water .
Make sure all the water is removed from it .
Once it is completely cool knead it well with your palms to make it smooth .
Make small small balls and then flatten them. Keep aside .
Boil water in a pressure cooker and add 1 cup of sugar .
Add 5-6 paneer balls at a time. ( because it will double in size ) cover with the lid .
Wait for one whistle and put the flame off and wait for the steam to release on its own .
Carefully remove the paneer balls and repeat this process for the rest and keep aside .
Take rest one litre milk in another pan and let it boil .
Add elaichi powder , 1 cup sugar , kesar, badam, a pinch food colour and pista . Add custard powder now , mix and let it cook on low flame till you get desired consistency and add kewra essence.
Add the paneer balls and put the flame off .
Let it cool , then refrigerate it .
Garnish with some chopped pista and serve chilled .

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