Classic Rasmalai (Bengali Sweet)

Ingredients

• Paneer - 200 g
• Milk - 500 ml
• Sugar - 1/2 cup
• Condensed milk - 2 tbsp
• Water - 2 cup
• Pistachios - 8 whole
• Almonds - 8 whole
• Cardamom pods - 6 whole
• Saffron strands - 1 pinch
• Sugar - 2 tbsp

Instructions

1. 1Grate the paneer, pulse it briefly in a blender until fairly smooth, then transfer to a bowl and knead with your hands until the mixture is soft and cohesive; this takes a few minutes and helps the balls hold together.
2. 2Divide the paneer into small equal portions, roll each into a smooth ball, then gently flatten each ball into a thick disc; set the discs aside on a plate while you prepare the syrup.
3. 3Pour 2 cups of water into a wide pan, add 1/2 cup sugar and 2-3 cardamom pods, and bring the mixture to a boil so the sugar fully dissolves.
4. 4Carefully lower the paneer discs into the simmering syrup, cover the pan, and cook on medium flame for 15 minutes; check after 10 minutes and gently flip the discs to cook the other side, taking care not to overcrowd the pan so they can expand without sticking.
5. 5When the discs have doubled in size and feel spongy, lift them out of the syrup and, using a spoon, gently squeeze each one to release excess syrup; set them aside while you finish the milk.
6. 6Chop the pistachios and almonds and set aside for garnish and for folding into the milk.
7. 7In a saucepan, pour 500 ml milk, add 2 tbsp sugar, a few cardamom pods and a pinch of saffron, bring to a boil, then lower the heat and stir occasionally until the milk reduces to half its volume.
8. 8Stir in 2 tbsp condensed milk and the chopped pistachios and almonds, then add the squeezed paneer discs and simmer on low flame for 2 minutes so they soak up the flavored milk.
9. 9Remove the pan from the heat, garnish with extra chopped pistachios and a few saffron strands, refrigerate for a maximum of 4-5 days, and serve chilled; optionally, serve with a few extra pistachio slivers on top for crunch.