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pakistani style rasmalai
Ingredients
- 1 liter whole milk
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup milk powder
- 1/4 cup almonds, chopped
- 1/4 cup pistachios, chopped
- 1/4 teaspoon cardamom powder
- 1 tablespoon rose water
- 1 tablespoon lemon juice
- Saffron strands (optional)
Instructions
1. In a pan, bring the whole milk to a boil. Add lemon juice and stir well to curdle the milk. Drain the curdled milk through a muslin cloth to separate the chenna (paneer) from the whey. Rinse the chenna under cold water.
2. In a separate pan, combine sugar and water and bring to a boil to make a sugar syrup. Add the chenna, milk powder, chopped almonds, pistachios, cardamom powder, rose water, and saffron strands to the sugar syrup. Cook for 10-15 minutes until the mixture thickens.
3. Let the mixture cool, then shape it into small round balls and refrigerate for a few hours.
4. Garnish with additional chopped nuts and serve chilled.