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Rasmalai Recipe
Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
Pour the prepared reduced milk over the paneer and chill in the refrigerator. Garnish with additional chopped nuts.
Preparation Time: 21-25 minutes
Cooking time: 21-25 minutes
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