Rasmalai

Ingredients:
For Rasmalai

• 5 cups Milk
• 1/4 cup Lemon Juice
• 3 cup Sugar

For Rabdi

• 4 cups Milk
• 6 tablespoon Sugar
• 2-3 drops of rose water
• 2 tablespoon Sliced Almonds & Pistachios
• 1 teaspoon Cardamom Powder
• Few strands of Saffron

Directions:

For Rasmalai

1. Boil the 5 cups of milk in heavy bottom pan, when milk start boiling add lemon juice with 1/2 cup of cold water. Turn off the gas.
2. Strain the chhenna through a muslin cloth and wash it in cold water so that all the lemon sour is washed out.
3. Squeeze the chhenna in muslin cloth to remove all the water.
4. Take the chhenna in the bowl and press the chhenna with your palm for at-least 5-7 mts till its smooth.
5. Divide the chhenna in equal parts, make small balls press with your palm such that there is no crack on ball.
6. Now take a medium pan, add sugar with 3 cups of water when sugar dissolve switch off the gas.
7. Take one cup sugar syrup form this in another pan and add 2 cups water,when sugar syrup start boiling add chhenna balls on high flame of gas & cover the pan .
8. After 7 mts add 1/4 cup water and again cover the pan and boil at high flame.
9. Repeat this second time.
10. After 20 mts to Check the rasmalai press it and if it comes back then rasmalai is done.
11. Put the rasmalai in left out sugar syrup.

For Rabdi

1. Boil the 4 cups milk in heavy bottom pan, keep stirring till it reaches 3 cups milk.
2. After that add sugar, rose water,almond, pistachios,cardamom powder and saffron.