Ras Malai (Milk Sweet,Indian delicacy from Orissa )

Milk       1 cup
Condenced milk 1 cup (I used here Amul mithai mate,we can use Nestle (sweetened)condensed milk also)
Cardamom 3  (make it powder)
Almonds       4 (Soak in water for 2 hours and remove skin and cut into long pieces)
Safron is optional

Boil milk in a heavy bottomed pan on a medium flame.
When milk comes to boiling point, slowly add lemon juice in it and mix with ladle slowly.Now milk will cuddle,then fat  separate from whey,now turn of the flame.
Once the milk solids separates from the whey, strain the whey using a stainer
Place the milk solids on a cheese cloth or soft thin white cloth to squeeze out the excess water.This is the Paneer.(Do not remove the paneer from the cloth yet!)
Rinse this paneer(in the cloth) in cold water and squeeze well.
Keep the Paneer(in the cloth) under a heavy pan for 2-3 hours.
Now take out the paneer from the cloth and keep it on clean surface. The Paneer is ready.
Preparing the Paneer for Ras Malai

Knead the paneer well for 2-3 min. till the Paneer becomes soft dough.
Make four round balls from the dough. And flatten the center to make them into discs.
Boil Sugar and water in a pressure cooker on medium heat for 1 to 2 min.
Add paneer discs to the sugar water and close the pressure cooker lid. Cook for 5 to 6  min. on medium flame.
Turn off the flame and wait for few min. to open the lid.
Take out the paneer discs from sugar syrup and keep aside.
Preparing the milk base for making Ras Malai

Heat 1 cup of milk in a heavy bottomed pan on low flame for 2 to3 min.
Add 1 cup of condenced milk and mix well on medium heat.
Stir well for 2 to 3 min.
Then add cardamom powder and mix well.
Method for making the Ras Malai

Add the sugar coated Paneer discs into the prepared milk base. 
Cook for 1 min. on low flame. Turn off the flame and let the pan cool down.
Now take out the milk base-dipped paneer discs into a separate bowl.
Seasoning  with nuts and refrigerate for at least 2-3 hours.
Ras Malai is ready. Serve the dish chilled.

Boil milk in a heavy bottomed  pan on medium flame.

When milk reaches the boiling point slowly add lemon juice in it.

Gently mix with ladle...

When the milk solids get separated from the milk whey, turn the flame off.

 

Strain the whey from the milk solids using a strainer

Place the milk solids on thin white cloth. Squeeze out excess water from the milk solid. The milk solid is the Paneer. 

The Paneer(in the cloth) separated from the milk whey.

A cup of cold water

 Rinse Paneer in cold water and squeeze well.This helps the milk solids to stick to each other and become a lump.

Squeeze out the cold water from the Paneer 

Keep the Paneer under heavy pan for 2-3 hours

Make this paneer dough into 4 equal parts.

Add the paneer discs to the boiled sugar water.

Close the pressure cooker lid and cook in 5 to 6  min.in a medium flame.

Turn off the flame and wait for few min. to open the lid.

Take out the paneer discs from sugar syrup and keep aside.

1 cup of milk

 Heat 1 cup of milk in a heavy bottomed pan on low flame 2 to3 min.

Add 1 cup of (sweetened)condensed milk to the boiling milk

Mix them well on medium heat and stir well in 2 to 3 min.

Add cardamom powder and mix well.

Add Paneer discs into this milk base and cook for 1 min.

Turn off the flame. Let it cool down.

Take out these dipped paneer balls with milk syrup in a separate bowl.

Season with almonds