Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, a sweet paneer and milk dessert: ras malai. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

A Sweet Paneer and Milk Dessert: Ras Malai is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. A Sweet Paneer and Milk Dessert: Ras Malai is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have a sweet paneer and milk dessert: ras malai using 12 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make A Sweet Paneer and Milk Dessert: Ras Malai:

1. Take For the paneer balls:
2. Get 150 grams Paneer (Homemade Indian cheese:
3. Take Syrup to cook the paneer:
4. Get 800 ml ★Water
5. Make ready 200 ml ★Sugar
6. Get For the milk sauce:
7. Get 600 ml ■Milk
8. Make ready 1 tbsp ■Sugar
9. Prepare 2 pods / or 1/2 teaspoon ■Cardamon
10. Prepare Toppings:
11. Get 1 dash Almonds
12. Make ready 1 dash Pistacio nuts, if you have some

Steps to make A Sweet Paneer and Milk Dessert: Ras Malai:

1. Make a batch of paneer cheese (see. Drain well.
2. Put the paneer on a plate, and knead well using the pads of your thumbs, as if you were kneading bread dough.
3. After 3 to 5 minutes, the paneer that was all separate before will graduallly come together.
4. When it has come together nicely, form into a square.
5. Cut the square into 16 pieces.
6. Roll each cut piece gently into a ball with your palms. Press down lightly with your thumb to form flat balls.
7. This is how they look when they’re all formed.
8. Put the ★ water and sugar in a large pan, and bring to a boil to make the sugar syrup. Please adjust the amount of sugar to taste.
9. When the syrup comes to a boil, add the paneer balls one by one. Cover securely with a lid and simmer over medium heat for about 15 minutes.
10. The paneer balls will swell up to about twice their original size. At this point they will be sponge-like in texture.
11. Put the balls and syrup together onto a plate and leave to cool down until you can touch them with your hands.
12. Combine the ■ milk, cardamon, and sugar and heat slowly over medium heat until it comes to a boil. Stir up from the bottom occasionally so that it doesn’t burn.
13. Take the paneer from step 11 out of the sugar syrup and press lightly with your fingers to extract some of the syrup. Rest on a plate.
14. Add the lightly squeezed out paneer to the boiled milk from step 12. Let the spongelike paneer absorb the milk.
15. Simmer for 3 to 4 minutes over medium heat. Stir it up occasionally so the bottom doesn’t get burned.
16. After cooling down the sauce to about room temperature, chill it for 2 hours in the refrigerator. If you are in a hurry, cool the whole pan in ice water.
17. Put 3 to 5 paneer dumplings per serving on a plate, top with some nuts, and it’s done. In Hindi this dish is called Ras malai.
18. Ready to serve and ENJOY!

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