• 350 ml evaporated milk
• 4-5 cardamom pods
• 1 tbsp chopped almonds
• 1 tbsp chopped cashews
• pinch of saffron
• 1/4 cup sugar

Soaking milk

• 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.

Paneer sponge

• 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.