(I learnt this recipe from my friend Jayashree Divakar Kamath, but in this recipe there is a little variation)
Milk 1 ltr
Vinegar 1 tbsp
Water 1 cup
Sugar ½ cup
Elaichi powder ½ tsp (kesar can be added, since I am allergic to Kesar I did not includein my recipes)
Milk Powder 1 tbsp
Pista -- 10 to 15
Boil ½ ltr milk, when it boils add vinegar till paneer separates. Then close the lid keep aside for 5 minutes. Strain the water through a muslin cloth remove the excess water by hanging it or keeping weight on the paneer. Remove paneer from muslin cloth, knead well till soft dough.
Divide the dough into equal sized balls and flatten a little.
In thick bottom pan make sugar syrup by adding 1 cup water and ½ cup sugar. When it boils add paneer balls and elaichi powder and boil for 10 to 15 minutes.
Remove paneer balls from sugar syrup and keep aside.
How to prepare Malai……….
Boil ½ ltr of milk in a thick pan till it becomes 2/3 of its original volume.(you have keep it stirring all the time). Take 2 tbsp of water mix the milk powder and sugar syrup and add this mixture to the boiling milk. Boil till it becomes thick cream (malai).
Add the paneer balls to the cream boil it for 5 minutes. Garnish with chopped Pista.
Keep in fridge for 2 hours before serving.