Rasmalai

Step 1

In a pan add 4 cups of milk and bring it boil

Add lemon juice diluted with ¼ cup of water, keep stirring.

Once the milk curdles and get separated, turn off the flame and filter it with muslin cloth or even kerchief should do well.

Allow cold water to pass through so that it washes away the lemon smell.

Tie it over the tap or place weight over it so that the water gets completely filtered out.

Knead paneer to remove remaining water. Paneer should be completely dry to avoid breaking of rasagulla.

Take a small dough and rub it in between palms, it should not form any crackles.

Divide the dough into roundels. Make smooth balls without cracks.

In an idli cooker or pressure cooker, add 4 cups of water and 1 cup of sugar .mix it well so that the sugar dissolves.

Once it boils, carefully drop the paneer balls and cover it with the cooker lid.

Allow it to steam for 7 min.

Remove rasagullas and refrigerate.



Rasmalai:-

In a pan boil 3 cups of milk and reduce it to 2 cups. Stir constantly.

Add 3 tbsp of sugar, mix well.

Add saffron threads and cardamom powder.

Remove water from rasagulla by pressing it slightly.

Add it to the milk and let it cook for few minutes.

Garnish with sliced almonds and pistachios.

Serve the Rasmalai chilled.