Ingredients:
- For Malai:
- 1/2 gallon Whole Milk
- 2 Tbsp Lemon Juice or Vinegar.
- 2 Cups Sugar
- Water
- For Ras:
- Evaporated Milk 2 Tins
- Sugar
- Saffron few strands
How to make Kesar Rasmalai:
In a heavy bottomed pan cook milk and bring it to boil.
When it starts boiling add lemon juice and stir continuously until the milk curdles completely.
Let it cool and set completely. Drain using muslin or cotton cloth using as much strength. ( I wash the paneer to remove the lemon flavor from it. To do it slowly drain it in muslin cloth and when doing it hold it under running water with your hands running thro the paneer)
Place a heavy weight on this to drain away all the excess water for about 7 mins. Note- there should be no water left else the panner balls will break when put in sugar water.
Now put the above in the food processor and run it. You will first see the paneer break into small pieces and then it slowly forms a whole lump just like chapathi dough. slowly form small round balls out of it.
Meanwhile in the pressure cooker add 1 cup of water along with 1 cup of sugar. When the sugar melts in the water add just 10 paneer balls keeping a good distance between each of them and pressure cook for 2 whistles. Repeat the process untill all is done adding little sugar and water as required for each batch.
In another pan heat the evaporated milk with sugar and saffron and bring it to boil.
To this add the above sugar malai balls draining them slightly.
Chill for a few hours and enjoy.
