Ras Malai

Preparation Time : 15 Min.

Cooking Time : 60 Min.

Complexity : High

Ingredients :

Chenna : 250 gms. (For chenna recipe please refer this link :  http://swatigreenkitchen.blogspot.com/2013/10/chhena-or-paneer-at-home.html )

Sugar : 1.5 cup

Water : 5 cup

Milk : 1 ltr. (5 cup)

Saffron : 15-20 threads

Cardamom : 4-5 (peeled and grind)

Pistachios : 15-20 (chopped)

Almonds : 10-12 (chopped)

Method :

1. Mash Chenna in bowl to make a smooth dough. 
   
2. Take small portion of Chenna and make small flattened balls.
3. Now take 1 cup sugar and 5 cup of water in a pressure cooker and let it boil on high flame.
4. As soon as sugar syrup starts boiling add 6-7 Chenna ball and cover it. (Number of Chenna balls depends on your cooker size)
5. Cook it on high flame until one whistle and then let it cook for another 6-7 min. on low flame.
6. Now put water in a wide pan and place pressure cooker in it to cool it down.
7. When it cools down, take out Chenna balls and follow same process with other balls.
8. Leave these balls in sugar syrup for 3-4 hours.
9. Boil milk in a heavy bottomed pan at low flame and stir it continuously. 
10. Add saffron, cardamom, pistachios and almonds to milk.
11. Keep boiling the milk until it reduces to half or 60% of its quantity.
12. Now add sugar. Your milk is ready to dip ras malai.
13. After 3-4 hours take balls from sugar syrup and dip them into milk.
14. Garnish ras malai with pistachios and almonds.
15. Refrigerate ras malai for 3-4 hours and serve them chilled. 

Tips :

1. Do not boil too many chenna balls at a time in cooker otherwise they will not get enough to increase in size.