Ras malai

Ingredients:-

· Milk- 2 lit
· Citric acid- ¼ tsp
· Suji(semolina)- 1 tsp
· Kevra essence- ¼ tsp
· Sugar- 1 ½ cup
· Water- 3 cup

Optional:-

· Saffron
· Finely chopped almonds
· Finely chopped cashews
· Finely chopped pistachios

Method:-

Heat 1 lit milk on a low flame. Slowly add citric acid to the milk with constant stirring, till it curdles (curd separates from whey).
Remove pan from heat. Place a muslin cloth over a bowl. Pour the curdled milk into the muslin and strain. Press the cloth until milk comes out.
Mix 1 tsp of suji in the curdled milk (chhena or paneer). Knead well till ghee comes out.
Make flat balls of chhena. Then, prepare the sugar syrup and put the balls into it.
Boil them for at least 20 min. on a low flame keeping the lid closed tightly (you can also put some weight over the lid).
Meanwhile, prepare rabri of the remaining 1 lit milk. Use half amount of the sugar of the quantity mentioned in the link. Also add kevra essence to the rabri.
After soaking the balls for 6 hrs in the sugar syrup, pour them in cold rabri, before serving.

Tips:-

1. You can also garnish ras malai with chopped almonds, pistachios or cashews or you can also add some strands of saffron to give the mouth watering yellow colour to the ras malai.

2. One lit. Milk can make 20 to 22 balls.