Rasmalai

For the malai: Boil the 1 liter milk in a heavy bottom pan and reduce it to a thick consistency stirring it continously. When it reaches half its volume, add sugar and keep mixing. Add a few strands of saffron, elaichi, and keep boiling till a thick consistency is reached. When thick, remove from stove and keep aside.

For the syrup: Dilute 5 cups of water and 1 cup of sugar in a pan. Do not thicken it. Take around 2 cups of this water separately and keep aside.

For the roundals: Boil the 1 liter milk and as it boils over, reduce the heat and pour in the juice from 1 lime and stir continuously. Do not over boil it. As soon as you see that the whey is getting separated, switch off the stove and strain in a muslin cloth and immediately place in cold water to stop the process of cooking. You can place ice cubes too to get the same effect. Nicely squeeze out the excess water from the paneer that you get and knead it well. Make roundals of this and keep aside. Take 2 cups of sugar water that we had prepared previously and immerse these roundals in it so that they do not dry up. Now bring the remaining 3 cups of sugar syrup to a rolling boil. Keep in mind it should be really really boiling. Put the roundals in this boiling sugar syrup and allow it to cook in it for 10 to 15 minutes. You will see that the roundals will fluff up to double the size and float on top. This is the sign that it is ready. Remove these and put it in the malai mixture that we prepared and garnish with pistachio, almonds, and a few strands of saffron. I prepared this for the first time on valentine's day for my hubby who has a sweet tooth :bigsmile: :love: and it came out real good. Hope you all like this.