Rasmalai

2 hours

Rasmalai

Ingredients:

1. Whole milk - 2.5 ltr
2. Vinegar - 1-2 tsp
3. Semolina - 1tsp
4. Sugar - As required
5. Condensed milk - 50 gm
6. Almonds - 10-15
7. Pistachios - 10-12 unsalted
8. Water - 1/2 cup 
9. Cardamom powder - 1tsp
10. Rose water - 1-2 tsp
11. Saffron - 1/2 tsp(a few strands for garnish)

Steps:

 (For rasgullas)

1. Boil milk(1 ltr). Then add vinegar slowly in it.Switch off the flame.
2. When the chena will be separate drain extra water.And hang the chena in a muslin cloth for 2-3 hrs.
3. Add 1tsp of semolina and rub the chena with using palm.
4. Make small ball with this and press with hand lightly.
5. In a different pot add 2 cups of water + 1 cup of sugar and boil it.
6. Now add the rasgullas in it and boil until cook.Keep aside.

(For malai)

1. Boil 1 cup of water.add almonds & pistachios. cover and keep aside for 30 to 40 minutes.After 30 minutes peel the almonds and pistachios and slice them. 
2. Take 1.5 litre of milk in a thick bottomed pan or kadai.bring the milk to a boil on medium flame.
3. When the milk is coming to a boil, take 2 tbsp milk from the pan in a small bowl. let this milk become warm and then add crushed saffron strands. stir and keep aside
4. Add condensed milk in it and continue to cook this way till the milk is reduced to half.Add sugar and stir well so that the sugar dissolves.Then add cardamom powder.Add the sliced almonds & pistachios. Reserve a few almonds & pistachios for garnishing.Also add the saffron dissolved milk.
5. Take each rasgulla and with a spatula apply pressure, so the excess sugar syrup is removed from it. you can also press the rasgulla in your palms. be gentle and don't apply too much of pressure. as then the rasgullas will break. do this with all the rasgullas.
6. Place the rasgullas in the simmering milk and simmer for 3 to 4 minutes.Switch off the flame and then add 1 tsp rose water
7. Stir gently. cover and let the rasmalai come to a room temperature. then chill and serve garnished with some sliced almonds or pistachios and saffron strands.