Shahi Rabdi Puri

Ingredients:
Maida - 1 1/2 cups
Moong Dal - 1/2 cup
Milk - 4 cups
Sugar - 2 1/2 cups
Paneer - 4 tbsp ( crumbled)
Almonds - 15
Raisins - 25 gm 
Almond essence -  few drops
Yellow colour -  few drops
Saffron -  few strands
Ghee

For Garnishing:
Silver Varakh - 2 sheets
Rose petals -  few

Method:

• Dry roast and powder the moong dal.
• Blanch, peel and grind almonds to make paste.
• Soak raisins and grind them to make paste.
• Mix flour, moong dal powder, raisin paste and 3 tbsp of ghee. Add enough water and knead to a stiff dough. Keep it aside for 20 minutes.
• Heat milk and almond paste on low heat, stirring continuously, so that it does not stick to the bottom of the vessel, cook till little thick consistency. 
• Add sugar, yellow colour, almond essence, crumbled paneer and saffron.
• Simmer for 15 minutes more. Keep it aside.
• Make balls from dough and roll them with rolling pin to make puri's.
• Deep fry them in hot ghee till golden in colour.
• Now arrange them in a plate. Pour the rabdi over and cool.
• Garnish with silver varakh and rose petals.
• Serve cold.