Ras Madhuri

Cook along · 15 steps

Method

1. 1

   Boil 2 liters milk in a pan, stirring occasionally to prevent sticking. Once it boils, reduce flame to low.

2. 2

   Mix 5 tbsp lemon juice with 5 tbsp water. Add this mixture slowly to the milk, stirring gently. Do not add all at once. Continue until the milk curdles completely — whey should turn slightly greenish.

3. 3

   Strain the paneer through a muslin cloth. Squeeze gently to remove excess water — do not press too hard.

4. 4

   Leave the strained paneer on the strainer for 1 hour to drain completely.

   

5. 5

   Transfer to a plate and knead gently with hands for 3 minutes until smooth. The paneer should not be too dry or release any fat.

6. 6

   Take 3 tbsp of the paneer and mix with ground pistachios. Make small balls from this for stuffing.

7. 7

   Divide the remaining paneer into equal portions. Roll each into smooth, crack-free balls. Flatten slightly, place a pistachio stuffing ball in the center, and seal carefully. Ensure there are no cracks or openings.

8. 8

   For sugar syrup: combine 2½ cups sugar and 6 cups water. Bring to a rolling boil on high flame.

   

9. 9

   Gently place the paneer balls in the boiling syrup. Cover and cook on high flame for 10 minutes without touching.

10. 10

    After 10 minutes, gently flip the balls. Cover and cook for another 10 minutes on high flame.

11. 11

    Uncover and cook for 5 more minutes. The balls will double in size and become spongy. Remove from heat and let cool completely to room temperature.

12. 12

    For rabri: boil 1 liter milk in a separate pan. Cook on medium flame for 15-20 minutes, stirring occasionally, until it thickens slightly — not as thick as rabri.

    

13. 13

    Add 4 tbsp sugar, chopped almonds, and pistachios. Mix well. Let it cool — it will thicken further.

14. 14

    Flatten the cooled paneer balls slightly. Place in a serving dish. Pour the thickened milk over them.

15. 15

    Garnish with chopped pistachios, rose petals, and saffron. Offer to Lord Jagannath with tulsi leaves.