Rasmallai

Ingredients:

Paneer made from 1 liter of milk
1 liter full cream/ whole milk
½ cup sugar
1 tbsp cardamom powder
4 cups water
1 cup sugar
½ cup thinly sliced almonds or pistachios

Procedure:

Mix the water and 1 cup of sugar in a pan and boil till all the sugar is dissolved. Turn off the fire and keep syrup aside.
Knead the Paneer in a platter till very smooth. Make into balls slightly smaller than the size of a walnut and flatten slightly in the center. When the Paneer balls are made, reheat the syrup to boiling, then simmer and gently drop in the Paneer balls. Cook for 10 minutes. Turn off fire.
In another pan boil the of full cream milk with the sugar, till reduced/thickened to 75 per cent of its original volume. Turn off the fire, add the cardamom powder and mix well.
Add the syrup soaked Paneer balls (after draining) to the milk mixture and chill for a few hours. Before serving, garnish with slivers of dried fruit.