Rasmalai (Indian cheese dumplings in sweetened milk)

Time: 1 hr 30 min16 piecesapprox. 340 kcal / serving (estimated)approx. 8 g protein / serving

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Method

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Crumble the paneer, and knead it by hand.
Add the 2 tbsp flour, and continue kneading until smooth.
Divide into 16 equal balls, and flatten each slightly.
Thinly slice the almonds and pistachios. Dissolve 400 g sugar in 400 ml water, and bring to a boil.
Gently lower the cheese balls into the boiling syrup, and cook over high heat for 10 minutes. Add a little water and ½ tbsp flour, bring back to a boil, and cook a few more minutes.
Meanwhile, bring the milk to a boil in a heavy-bottomed pot, lower the heat, and simmer until reduced to about a third of its original volume.
Add the remaining sugar and the cardamom, and simmer until the sugar dissolves. Remove from the heat, let cool, then refrigerate for 1 hour.
Stir in the sliced almonds and pistachios.
Squeeze the cheese balls out of the syrup, and add them to the chilled, spiced milk. Chill for another half hour, and serve cold.

Source: Wikibooks Cookbook – Rasmalai (Indian Cheese and Milk Dessert) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.