|Sugar||2 Cup (32 tbs)|
|Lemon juice||1 Teaspoon|
|Rose water||1 Teaspoon|
|For rasmalai balls|
|Paneer/Ricotta cheese||2 Cup (32 tbs)|
|Unbleached white flour||6 Teaspoon|
|Baking soda||1⁄8 Teaspoon|
|Half and half cream||1 Quart|
|Cardamom seeds||1⁄4 Teaspoon|
|Pistachio nuts||1⁄2 Tablespoon, sliced lengthwise (For Garnish)|
|Almond||1⁄2 Tablespoon, sliced lengthwise (For Garnish)|
Combine sugar, water and lemon juice in a 4-quart saucepan and set aside. (Rose water will be added later.)
Mash panir or ricotta cheese in a bowl. Add flour and baking soda and mix until very smooth (if panir is watery, up to 6 teaspoons of flour may be necessary). Shape into 12 smooth balls.
Place balls in syrup in saucepan. Bring to a low boil, then reduce heat and simmer uncovered for 40 to 45 minutes. Remove from heat. Add rose water and let stand 5 minutes. Remove balls with a slotted spoon to a medium-sized serving bowl and discard syrup. Let cool.
While the Rasmalai is simmering, begin the rabri. Cook the cream in a 2- or 3-quart saucepan over low heat until it is reduced by half, stirring occasionally as cream begins to thicken. Remove from heat and stir in cardamom seeds.
Pour Rabri over cooled Rasmalai balls. Turn balls gently to coat.
Garnish with pistachios and almonds.
Cover and chill for 10 to 12 hours before serving.