Bengali Ras Malai or Rosh malai for diwali / festive season

Today I am sharing recipe from rediff.com of my favorite sweet dish i.e.  Ras-Malai.  Ras Malai or Rosh malai is popular dessert from Bengal.

      

Ingredients

For the 'malai'

• 500 ml litre milk
• 2 tsp lemon Juice (add slowly till milk separates)

For the sugar syrup

• 1 cup water
• 1/2 cup sugar

For the ras/milk syrup

• 500ml litre whole milk/full cream milk
• 4 tbsp sugar
• 1 tsp saffron (soak it in 1/4 cup of warm -- not hot -- milk and leave for 30 minutes)
• Pistachio flakes to taste
• 1 tsp kewra or rose water.

Method

For the 'Ras'

• Heat milk in a pan.
• Keep stirring while adding sugar.
• Simmer on low flame for 15 minutes.
• Add the kesar and the kewra to the milk once its warm (not while it's hot) and set aside.

For the 'Malai'

• Boil the milk and add lime juice till paneer is separated.
• Turn off the gas, off and the paneer for a minute.
• Empty the paneer onto a plate, strain and wash it thoroughly.
• Press it under something heavy for five minutes to get the whey out.
• The paneer that you get will be crumbly.
• This is the right kind of paneer to get good 'gullas'.
• Add cornflour to it.
• Beat till it becomes a soft dough and make small balls out of it.
• In a pressure cooker, add water and sugar. Let it boil.
• Put the paneer balls in and cover with the lid. Pressure cook till one whistle.
• Let it cool.
• Add the paneer balls to the milk mix.
• Decorate with pistachio slivers.
• Serve cold.

click here for other sweet dishes for diwali festival 
Source : rediff.com