Rasmalai

Ingredients

• 1 packet paneer (Not fried)
• 3 cups milk
• A few strands kesar
• Sugar (to taste) *Water (Ample)
• Pista (chopped)

Procedure

1. Grate paneer in a mixer till it is fine. Do not add water else it is too soft.
2. Once it is grated and softer, add little sugar (Just enough to bring a slight sweet taste).
3. Kneed it into small balls and flatten them a bit.
4. Keep about 3 cups of water to boil. As soon as the water is hot, drop the paneer balls into it and cover partially with a lid.
5. Side by side, keep about 2 cups of water to boil and add 2 cups of sugar to it. Keep boiling till you have sugar syrup.
6. Heat milk in a vessel. Add sugar, kesar and some chopped pista. Heat till it starts boiling. Switch off the gas.
7. Once the paneer balls are cooked, they start floating in the water and you can see the porous texture on it. Remove them from the boiling water and soak them in the sugar syrup for a while. Once they are soaked enough, add them to milk mixture prepared in step 4 and keep aside to cool.

Serve cold ... It tastes awesome!