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1
Make a batch of paneer cheese (see.
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2
Drain well.
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3
Put the paneer on a plate, and knead well using the pads of your thumbs, as if you were kneading bread dough.
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4
After 3 to 5 minutes, the paneer that was all separate before will graduallly come together.
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5
When it has come together nicely, form into a square.
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6
Cut the square into 16 pieces.
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7
Roll each cut piece gently into a ball with your palms.
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8
Press down lightly with your thumb to form flat balls.
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9
This is how they look when they're all formed.
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10
Put the water and sugar in a large pan, and bring to a boil to make the sugar syrup.
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11
Please adjust the amount of sugar to taste.
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12
When the syrup comes to a boil, add the paneer balls one by one.
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13
Cover securely with a lid and simmer over medium heat for about 15 minutes.
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14
The paneer balls will swell up to about twice their original size.
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15
At this point they will be sponge-like in texture.
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16
Put the balls and syrup together onto a plate and leave to cool down until you can touch them with your hands.
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17
Combine the milk, cardamon, and sugar and heat slowly over medium heat until it comes to a boil.
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18
Stir up from the bottom occasionally so that it doesn't burn.
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19
Take the paneer from step 11 out of the sugar syrup and press lightly with your fingers to extract some of the syrup.
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20
Rest on a plate.
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21
Add the lightly squeezed out paneer to the boiled milk from step 12.
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22
Let the spongelike paneer absorb the milk.
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23
Simmer for 3 to 4 minutes over medium heat.
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24
Stir it up occasionally so the bottom doesn't get burned.
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25
After cooling down the sauce to about room temperature, chill it for 2 hours in the refrigerator.
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26
If you are in a hurry, cool the whole pan in ice water.
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27
Put 3 to 5 paneer dumplings per serving on a plate, top with some nuts, and it's done.
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28
In Hindi this dish is called Ras malai.
