Ingredients

Rasmalai

Heat evaporated milk in medium heat. We do not need to boil it. For this recipe, we are using evaporated milk to reduce the time.
Grind saffron with a little bit of sugar. The sugar makes the process easier.
Add rest of the ingredients and keep the milk on medium heat for 5 minutes. Keep stirring the milk during this time to avoid burning.
Once done, keep aside and let it cool.

First step is to prepare the paneer for rasmalai. For this recipe, we prepared fresh paneer. Although, we haven't explored, you can try it with store bought paneer.
To make paneer, bring the milk to a boil, around 80°C should be sufficient. Keep stirring while you boil to avoid burning the milk.
Once the milk reaches the desired temperature, add lemon juice and stir it well untill all the milk curdles. It should happen quickly within a minute.
Strain the mixture through a muslin cloth. Keep the paneer wrapped in cloth and slowly knead it under running water to wash off the lemon flavor.
Now, keep hang the paneer in the muslin cloth for couple of hours. The weight of paneer will cause the excess water to come out.
Next, we will begin making the sponge. First, we will knead the paneer to a smooth dough. Make sure to mash the chunks and large granules to make a uniform sticky dough.
Make equal parts of 20gms each. Roll each and shape it either a ball or a flat shape. Try not to have cracks and ensure the surface is as smooth as possible.
Heat syrup to 90°C and boil the paneer balls for 9-10 minutes. The paneer balls will double in size so ensure they are not crowded in the pan.
Lightly squeeze the syrup out of the sponge and soak them in the soaking milk prepared before. In a few hours rasmalai will be ready to serve.