Rasmalai

Ingredients:
. Milk - 8 cups
. Sugar
. Chopped nuts
. Saffron


Method:
1. Boil 4 cups of milk in a pan. When the milk comes to a rolling boil, slowly add lemon juice.
2. When the milk curdles switch off the stove and strain the paneer in a cheese cloth.
3. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 20 minutes to remove all of the liquid.
4. Now boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the 
quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a 
small amount of sugar and add it to the milk while boiling).
5. After 20 min, remove the paneer from the cheese cloth and knead the paneer to make it smooth. 
6. Divide the paneer into 10-12 equal portions.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball to flatten it a little bit
8. In the pressure cooker with water, dissolve 2 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Switch off the stove and let it sit for 5-7 minutes.
10. After 5-7 minutes, remove the steam of the cooker and open the lid. (Be careful not to burn yourself)
11. You will see the paneer balls have blown to double the size. Let it sit for another 5 minutes in the water. After that, remove the cooked paneer in a bowl and allow it to cool.
12. 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.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out some of the sugar syrup from the paneer 
and place the paneer into a serving dish.
14. Pour the prepared reduced milk (Ras) over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.