RASMALAI RECIPE:

2 lbs/1kg ricotta cheese or freshly made Paneer
1½ cup sugar
2 cups half & half
a pinch of saffron
6 cardamom seeds
2 tbsp pomegranate
pomegranate fruits for garnish
color sugar

Method:

*  Mix the cheese with 1 cup of sugar and crushed cardamom and spread out on a baking tray.
*  Bake at medium oven (350 F degrees) for about 1 hour or till the cheese loses all moisture. It should not get brown.
*  Remove from oven, and let it cool. When cool, shape into small flat balls.
*  Thicken half and half by simmering over low heat stirring frequently for 5-10 minutes.
*  Add the remaining ½ cup of sugar, saffron, pomegrante (and any other flavoring you may want) to the half and half.
*  Insert the balls one by one to the half and half mixture. Let it stay immersed for about 1 hour. They should become spongy. Cool in the fridge.
*  Finally transfer balls into serving dishes.
*  Garnish with pomegranate fruits and color sugars.