Rasmalai

Ingredients :-

For Making the Chenna

• Milk -1 ltr
• Vinegar - 3 tbsp

For making the malai 

• Milk -1ltr
• Sugar -1 cup
• Cardamom Powder -1 tbsp
• Rose water - 1tbsp
• Saffron/kesar - 1 tbsp
• Pistachio(thin sliced) - 5-6 nobs

For Sugar Syrup 

• Water - 5 cup
• Sugar - 1 cup

Method :-

Rasmalai Balls

• Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.

• Wait for 5-10 minutes and then start adding Vinegar till milk curdles.

• Add Vinegar till the milk curdles completely.

• Using a strainer drain the water and collect the chena.

• Rinse it under tap water so that there's no trace of vinegar in it.

• Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.

• Add cornflour and start mashing the chena till it’s smooth.

• Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.

• Heat 1 cup sugar and 5 cups water in a wide pan and wait till it comes to a full boil.

• Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.

• Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.

Thickened Milk/Thick Malai

• In a heavy bottom pan, boil 1ltr of milk.

• Soak few strands of saffron in a tablespoon of warm milk and set aside.

• Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

• After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

• Also add finely chopped pistachios [if using]. Mix and switch off the flame.

• Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.

• Transfer the balls to thickened milk [milk should be warm].

• Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.
• Then serve the yummy chilled Rasmalai and enjoy.