Pressure Cooker Rasmalai

Pressure Cooker Rasmalai

Makes 15

Ingredients:
4 cups milk (2%), for the chenna
Lemon juice
3 cups milk, for the ras
4 to 4 1/2 tablespoons sugar, for the ras
1 cup sugar
3 cups water
Saffron, cardamom, pistachios and almonds

Directions:
1. Boil the 3 cups milk for the ras until reduced to 1 3/4 cups.
2. Bring the 4 cups milk to a boil and add lemon juice, stirring continuously, until it curdles.
3. Drain in thin muslin, rinse under running water, and press out all the water.
4. In a pressure cooker, combine the 3 cups water and 1 cup sugar.
5. Mash the chenna and make about 15 small balls. Place in the cooker in a single layer (about 12 at a time) and cook to 2 whistles.
6. Add the ras sugar, cardamom, pistachios, almonds and saffron to the reduced milk and let cool.
7. When the cooker cools, remove the balls with a spoon, press lightly to drain and let cool.
8. Add the balls to the cooled milk and refrigerate. Keeps 2-3 days.