1. Boil full fat milk in a heavy bottom pan.
2. When the milk becomes frothy and bubbles start to form on top that’s the time to add vinegar/lemon juice.
3. Slowly mix vinegar/lemon juice in the milk and milk will curdle.
4. When the whey/liquid in curdle milk turns to pale green in color, take the pan off the flame.
5. Meanwhile line a strainer with muslin cloth. quickly strain paneer.
6. Wash paneer under cold water to get rid of vinegar/lemon juice taste and squeeze them and allow to rest for 1hr.
7. After 1 hr, remove paneer from cloth. paneer should feel crumbly but moist.
Kneading and shaping paneer
1. Start kneading the paneer like a dough.
2. Use your whole palm and fingers to knead paneer. it will take somewhere between 9-10 minutes to knead it into a smooth dough.
3. Take paneer dough in your hand.
4. Squeeze it tight. it should not feel sticky at all. in fact it should feel creamy and roll smoothly in between your palms.
5. Gently press in between your palms and flatten the balls. set it aside and repeat the process with rest of the paneer
6. Combine water and sugar in a pan. add essence of your choice. bring it a boil.
7. Slowly add flattened paneer pieces to the syrup. do not overcrowd the pan
8. Slowly the pieces will start to float up.
9. Cover the pan with the lid and let it simmer for 3-4 minutes on a medium low flame.
10. Flatten paneer pieces will swell in size. take it off the flame and allow it to cool.
11. When comfortable to touch, take a flattened paneer piece and squeeze out all the syrup. press gently and set aside
For rasmalai syrup
1. In a heavy bottomed pan, add milk and bring it to a boil. add in sugar, saffron strands and milk powder.
Whisk until well blended.
2. Continue boiling at a medium flame stirring continuously. stir in thinly sliced nuts and mix. keep stirring and boil the milk for 20-25 minutes. milk will thicken to a desired consistency – neither to thick nor too liquid-y.
3. Carefully drop in flattened paneer balls.
4. Allow the flatten paneer balls to simmer in hot syrup for 1-2 minutes.
5. Take it off the flame, cover and let the paneer pieces soak in the syrup.
6. Transfer it to a big bowl and allow it to chill. tastes better when chilled.
Note: this recipe makes 5 pieces of rasmalai