Making Paneer (About 90 grams needed for this recipe)
Pour 4 cup milk in the instant pot and select Yogt mode until it shows "Boil"
Once milk is boiled, select "Cancel", add the vinegar and stir with a spoon. Let it rest for about 5 minutes until all whey and milk solids are separated.
Rinse the paneer under cold running water until all sourness is gone. Sqeeze out excess water. For complete recipe, refer to my blog on How to make Paneer in Instant Pot
Making Rasmalai
Preferably refrigerate the paneer for few hours or overnight to help with firming process.
Knead the paneer in food processor by applying intermittent pulses for about a minute until it is smooth and soft and does not stick to palm when making a ball
Remove the paneer from the food processor and make a smooth ball.
Make around 9-10 balls (9-10 grams each) from the paneer, less than an inch in diameter.
Pour 2 cups of milk and 6 tablespoon sugar in the instant pot. Add the paneer balls.
Lock the lid in sealing position and select High pressure mode for 12 minutes followed by natural pressure release.
After opening the lid, pour the evaporated milk.
Add the saffron strands, cardamom and pistachios.
Refrigerate for about 6 hours before serving.
To make a bigger batch of ras malai in 6 qt instant pot, please check the notes*
Notes
Please do not use ultra-pasteurized milk to make paneer or to make rasmalai syrup.
If your food processor is too big to knead paneer, you can knead it by hand for 5-10 minutes until it is smooth, soft, and does not stick to your palm. You don't want the fat to be released from paneer.
To make a bigger batch of ras malai in the 6 qt. instant pot
Make about 20-22 paneer balls of 10 grams each.
Pour 4 ½ cups milk and ¾ cup sugar into the instant pot.
Pressure cook for 12 minutes on high-pressure mode followed by natural pressure release.
Pour 1 cup evaporated milk, ½ teaspoon cardamom powder, 10-15 strands of saffron, 1 tablespoon sliced pistachio, and refrigerate for 5-6 hours before serving.