Rashmolai

Ras malai or rossomalai is a dessert originating from the Assamese Subcontinent.

Ingredients

• Milk: 2 litre Sugar: 3 cups Saffron: 10-15 strands Paneer: 300 gms Maida: 2 tbsps For garnishing: Saffron,Pista and cherries

Method

Step 1

Take the milk in a heavy saucepan and bring to boil. Reduce heat to minimum and stir occasionally. Soak the saffron strands in a tablespoon of warm milk. When the milk is reduced to 1/3 add about 1/3 cup of sugar.

Step 2

Stir cook to a desired consistency. In a large bowl take the paneer and mash. Sprinkle the remaining flour and knead smooth. Divide it into equal porions and roll. Flatten each ball.

Step 3

Take the remaing sugar in a heavy saucepan. Add 2 and 1/2 cup of water and make a syrup. Mix the remaining flour to half cup of water and add to the sugar syrup. Add the flatten ball to the boiling syrup and boil for about 10 minutes.

Step 4

Add 1/3 cup of water and bring to boil. Boil for about 5-6 minutes. Let it cool and squeeze the sweets. Add the sweets to the thick milk. Also add the soaked saffron strands along with the soaked milk. Cook upon low heat till done. Garnish with saffron, pista and cherries. Serve chilled.

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