Rasmalai

Ingredients:

To make paneer and rasgullas see my rasgulla recipe.

Whole milk - 3 Cups

Saffron strands - 1 Pinch

Sugar - ½ Cup

Pistachios - 3 tsp.

White pepper powder – ½ tsp.

Procedure:

See my rasgulla recipe to make rasgullas.

Note: In the pressure cooker take less sugar syrup, so that the balls become flat in shape.

Now squeeze out the rasgullas to take out excess sugar syrup.

In a medium vessel boil the milk until becomes half in quantity, add the saffron, sugar, pepper powder, pistachios.

Now add the paneer balls into the boiling milk and switch off the flame.

Once it cools off completely, refrigerate and serve chilled.

Yummy rasamalai is ready to be served.

Post your comments @ Krishnasindiancooking@gmail.com