Ras Malai

Ingredients

For malai

Milk-500 ml
White Vinegar - 2 table-spoon
Mava powder (milk powder)-3-4 table spoon.
Sugar-75 gms

For Ras

Cashew- 5-8 pieces
Badam - 5-8 pieces
Pista- 20-25 pieces
Kesar String - small amount
Half and half milk- 300ml
Sugar- 100 gms

Method

For malai

1. Boil milk and add 2 table spoon of vinegar to it and continue heating and stirring. Filter the paneer and mash it using grinder. To the grinded paneer add mava powder and make round shape balls
2. To the pressure cooker add 75 gms of sugar and water in 3:1 ratio and to this add 8-10 balls at a time (ball size depends on how big you want the malais to be I make 10 out of 500 ml of milk)
3. Let the paneer balls cook until one whistle, immediately after that simmer the flame and cook exactly for 8 minutes. After 8 minutes put the cooker under tap water so that the pressure is out immediately (if you do not follow this step the paneer will lose its shape and will get expanded)
4. Remove the paneer malais from the sugar water carefully and let it cool
5. Your malai is ready, you can reuse the sugar water in the cooker to make more malais.

For Ras

1. Grind cashew badam and pista (not into a paste, it should be a bit daanedaar)
2. Add this mixture to half and half milk. To this milk add sugar to your taste and kesar. Boil the milk over low flame to your desired thickness.
3. Let the milk cool down to room temperature. To this add the malais and refrigerate it.
4. Garnish it with pieces of pista.