Paneer - 200 gram or Milk(2 liter)
Half milk - 0.75 liter
Skim milk powder - 2 Tspn
Cardamom powder - 1 tspn
Fresh lemon juice - 1 tspn
Non Fat Yogurt - 1 Tspn
Grated Almonds and Pistachios - 5 pieces each
Sugar - as you like
Water - 5 cups
Saffron - 4-7 Strands
Rus Malai Instructions>>>
Step 1:
Boil 2 litre milk, put natural yogurt and of lemon juices to it. Steam for 5-10 minutes. Paneer will split from water. Shift it to a clean slim cloth, tie up it to drain water and get away from over night. Make smaller balls and tone and flatten them to little patties (1 to 1.5 inch).
Step 2:
Get 5 glasses water in a pan, add 1 glass sugar and boil. Decide to put the paneer patties in this boiling hot water carefully. Make it boil until they become soft and spungy (it takes about 15 minutes).
Step 3:
In one more pan, place the milk and 1 glass sugar, put milk natural powder and boil right up until the quantity minimizes to one half. Get proper care that milk should not remain at the bottom of the pan. Add cardomom powder, pieces of almonds and pistatios, and saffron strands.
Step 4:
Carefully take out each patty from the water, and empty all the water and exchange to the well prepared milk. Boil at lower heat for 5 minutes.
Step 5:
Take out from heating and allow for it to cool to room temperatures.
Step 6:
Decide to placed the Ras malai into refrigertor for 3-4 hours. Provide it Chilled.
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