Ras Malai is delicious, high in protein and is not very sweet. it is made prom paneer, which is similar to ricotta cheese and Malai is thickened milk with sugar (to taste), saffron and cardamom. some people prefer only rose water. It is one of the common desert among bengali people in India. The name Ras malai is in Hindi cognate of Bengali: “rosh” meaning juice and molai, meaning “cream”.it is originated from eastern regions of the Indian subcontinent, possibly Bengal or Odissa,

Method:

How to make Paneer  (Cheese):

Boil the milk in a heavy bottomed pan over medium-high heat, stirring constantly making sure milk does not stick and burn on the bottom of the pan.

When the milk starts to boil, add slowly lemon juice or vinegar and stir the gently. The curd (paneer) will start separating from the  whey.

boil for 30 seconds, drain off the whey using a strainer lined with cheesecloth or muslin cloth.

Wash the paneer well with warm water.

Wrap and squeeze off  water from paneer.

Leave the wrapped paneer between kitchen towel or thickly folded paper towel, under a heavy pan for half an hour.

Removing the right quantity of water from paneer is an important part of this recipe.

Rasmalai:

Once the paneer is drained either use food processor (with a blade for dough, run for 2 minutes or till the paneer forms a soft ball) or place on a dry surface and knead with hand, scooping it back together knead until the paneer is smooth and soft. In case paneer has become over dry add a few drops of water while kneading.

Divide the paneer into 12 equal parts roll each part into a smooth ball applying pressure between your palms, press each part into flat 3/4 inch thick patty.

Mix the sugar and water in a pressure cooker on medium high heat stir and bring it to boil.

Make sure the cooker is broad enough (25 x 8.5 cm) to accommodate the finished patties, as they expand to about double in volume while cooking in the syrup. In case the pressure cooker is not broad enough cook in 2 or 3 batches. Close the pressure cooker.

After the pressure cooker starts steaming, turn the heat to medium low and cook for about 6 minutes, turn off the heat and wait for 2 minutes, put the pressure cooker under the cold tap water to release the pressure.

After all the pressure is released open the pressure cooker lid carefully.

Remove the patties carefully using slotted spatula from the syrup and let it cool down, after that squeeze each patty lightly between palms and keep them aside.

Malai:

Boil the milk in a non stick pan on medium heat until the milk reduces to about 2 cups, stirring frequently. Turn off the heat, add Rasmalai patties in hot milk. If using sugar and cardamom add in hot milk stir then add patties. In case of sweetener, and rose water add after the milk has cooled down.

Garnish with sliced or crushed almonds and pistachios before serving