Was your milk at a rolling boil before you added the lemon juice? Sometimes, it may take a little more lemon juice as well.

We liked the taste of it…the paneer came out well too..

Both of U explain all the processes in such a simple way that even a beginner like me can prepare very tasty dishes. U compliment each other really well ..Keep up the good work.

Love u both so much.!!

The ras malai is usually an off-white color. Depending on if you used saffron or how much of it you used, the color can also be yellowish. A couple of hours of chilling time should be enough.

U ve introduced me to a new dessert recipe.I ve never heard or had it..So was tempted to try it out..I strictly followed ur recipe and the clear instructions.waiting for my husband to come & try it out!!

I ve two doubts:

1. what will be the exact colour of the Ras after the whole process??..(Mine was very yellow…so was in doubt if something went wrong…)

2. Ideally how long should the Rasmalai be chilled???…

Waiting for ur reply…

Thanks in advance

Anku