Milk                            - 7 cups

Sugar                         - 3 cups

Water                         -  4 cups

Cardamom Powder   - 1 1/2 tsp

Almonds                    - 2 tbsp

Pistachios                 - 2 tbsp

Charoli seeds           -  2 tsp

Saffron                    - A few strands


Heat 4 cups of milk in a pan and bring it to boil.

When it starts boiling, add lemon juice and wait for the milk to curdle completely.

Remove from the heat and let it cool.

Pour over a thin cotton cloth and tie it with a tight knot. You get paneer. 

Wash paneer well using cotton cloth under cold running water to remove lemon juice and flavor.

Knead paneer for about 5 minutes to make a smooth dough.

Make round shape flat disc of about 1 inch in size of the dough and keep aside.

Now make sugar syrup, mix 1 1/2 cups of  sugar, 3 cups of water and 1 tsp of cardamom powder in a saucepan and bring it to boil.

Add paneer disc to the hot syrup on a medium heat and cook for about 15-20 minutes with lid partially covered.

Make sure the pan is large enough to hold the finished malais as they will double in their size..

Remove the paneer disc from the sugar syrup carefully and let it cool.

In a separate pan

Add 3 cups of milk  and bring it to boil. Boil it over low flame for about 10 minutes.

Now add 1 1/2 cups of sugar, 1/2 tsp of cardamom powder , saffron and bring it to boil.

Keep on stirring continuously, until it is reduced to thick consistency.

Cool down the milk. Then add malais one by one to the milk mixture and garnish with almonds pistachios saffron strands.

Refrigerate for about 7 hours.

Your creamy Rasmalai is ready to serve...........