Instant Pot Instructions

1. First, combine the vinegar and water in a separate bowl and set aside.
2. Next, place a bowl with a strainer on top. Line it with muslin cloth or cheesecloth and set aside.
3. When ready, pour the milk into the Instant Pot, secure the lid, and select yogurt mode. Keep this on until it shows "Boil”.
4. Once the milk has boiled, select “Cancel", open the lid, and stir the milk.
5. Next, add the vinegar in batches and stir. Let the mixture rest for about 5 minutes until all whey and milk solids are separated. The best way to tell it is ready is that the milk turns green in color.
6. When the milk is ready, use a strainer to drain the water and collect the paneer or chena. Keep the paneer in the strainer and pour some cold water over it to help remove the vinegar.
7. Next, gather the ends of the muslin cloth and squeeze it tight to remove all the excess water. Once the water has drained, tie a knot and place it in the strainer or hang it somewhere to allow the excess water to drip off completely for 1 hour.

Make the rasmalai balls

1. Once the cheese has dried, add the corn flour to the paneer or chena and knead it gently by using the heels of your hands for 5 minutes or until it is smooth.
2. Next, divide the dough into 10 to 12 equal sized balls. Give the dough a round shape and then flatten it out by gently pressing in between your palms. As you press, make sure there are no cracks.
3. Once the balls are ready, press sauté on your Instant Pot and add 2 cups of milk, cardamom powder, saffron and 6 tbsp of sugar and give it a stir.
4. When the sugar dissolves, add the paneer balls and secure the lid with the valve in sealing position. Next, select high pressure mode for 10 minutes and follow the cook time by a natural pressure release.
5. Then, carefully open the lid and pour the evaporated milk and gently stir.
6. Finally, add in the saffron and chopped dry fruit. Transfer the contents to a bowl and refrigerate for about 3 to 4 hours before serving.

Stove top directions

1. First, combine the vinegar and water in a separate bowl and set aside.
2. Next, place a bowl with a strainer on top. Line it with muslin cloth or cheesecloth and set aside.
3. When ready, pour the milk into a medium sized pot and heat over medium heat.
4. Once the milk has boiled, remove from the heat and stir.
5. Slowly, add the vinegar in batches and stir. Let the mixture rest for about 5 minutes until all whey and milk solids are separated. The best way to tell it is ready is that the milk turns green in color.
6. Once the milk is ready, use a strainer to drain the water and collect the paneer or chena. Keep the paneer in the strainer and pour some cold water over it to help remove the vinegar.
7. Next, gather the ends of the muslin cloth and squeeze it tight to remove all the excess water. Once the water has drained, tie a knot and place it in the strainer or hang it somewhere to allow the excess water to drip off completely for 1 hour.

Make the Rasmalai balls

1. Once the cheese has finished airing out, add the corn flour to the paneer or chena and knead it gently by using the heels of your hands for five minutes or until it becomes smooth.
2. Next, divide the dough into 10 to 12 equal sized balls. Give the dough a round shape and then flatten it out by gently pressing in between your palms. As you press, make sure there are no cracks.
3. Once the balls are ready, heat a deep skillet over medium high heat and add 2 cups of milk, cardamom powder, saffron and 6 tbsp of sugar and give it a stir.
4. When the sugar dissolves, add the paneer balls and place a lid over the saucepan or skillet. Allow it to cook for about 30 minutes.
5. Then, carefully open the lid and pour the evaporated milk and gently stir.
6. Finally, add in the saffron and chopped dry fruit. Transfer the contents to a bowl and refrigerate for about 3 to 4 hours before serving.