Rasmalai

Ingredients:

·       Milk – 1 ½ltr  (Cow milk/ Buffalo toned milk)

·       Sugar – 600gms

·       Cornflour – 10gms (optional)

·       Almond – 50gm

·       Pista – 50gm

·       Green cardamom powder – 5gms

·       Saffron – 3-5gm

·       Vinegar/lemon juice – 2tsp

·       Ice cube / cold water

·       Saffron food colour – pinch (optional)

Procedure:

Step 1:

·       Boil 1ltr milk on a low flame and add vinegar or lemon juice to curdle the milk.

·       Immediately add cold water into it and strain it into muslin cloth.

·       With room temperature water wash the curdled milk (channa) to remove lemon or vinegar flavour.

·       Knead the channa and make it soft.

·       Make small roundels and press gently in between hands. (it should look like aloo tikka shape)

Step 2:

·       Take a sauce pot add 1ltr of water, sugar (400gms), boil it on a medium flame.

·       Wait until sugar dissolve at this point of time add channa ball which is made earlier (Step 1).

·       Cook it for 15min on a medium flame with lid on.

·       Take a bowl with ice cubes.

·       Now remove cooked channa rasgulla and put them into ice cube bowl along with some sugar syrup. (it helps to maintain softness)

Step 3:

·       Take half litre of milk and boil along with sugar 200gms, saffron, pista, almond, green cardamom powder.

·       Add saffron food colour, boil it for 5min and let it cool down.

·       Now with the help of hands squeeze the cooked channa rasgulla and add them into the milk.

Rest them for at least for 5-6hours to make rasmalai juicy.