Rasmalai

Bring milk to boil in a pan. Reduce the flame and add lemon juice to it. Keep stirring continuously. The milk will start curdling. At this point also you have to keep stirring it. Once the curdling is complete, strain it through a muslin cloth. Wait for it to cool.

Squeeze the muslin cloth to remove all the water. Tie a knot to the cloth and allow it hang for 15 – 20 minutes. Now, press this by keeping a heavy object on it for 40 – 45 minutes. Paneer is ready. You can use it immediately or refrigerate it for later use.

Transfer paneer to a plate. Add a tsp of maida, cornflour, cardamom powder and sugar to it. Knead to form a smooth dough by pressing with the heel of your hand.

Divide the dough into equal parts. Sightly flatten the balls and take care that no cracks are formed. Heat sugar and water on low flame to prepare sugar syrup. As the sugar dissolves, increase the flame and let it boil for about 3 – 4 minutes.

Reduce the flame and add the Rasgullas to it one by one. Cover the pan with a lid and let it cook for about 15 minutes. Keep stirring lightly at intervals.

Now, the rasgullas should spring back when pressed and should be double the size as compared to before. This indicates that it has cooked completely.

Add pistachios, almonds and saffron strands in 3 tbsp of warm milk and keep aside. Boil milk in a thick bottom pan. Let it reduce to half. Keep stirring the milk while doing so.

Add sugar and cardamom powder. Let the sugar dissolve completely. Add the milk with almonds, pistachios and saffron into the pan. Mix well and switch off the flame.

Take the rasgullas and squeeze them to remove excess sugar syrup. Add these rasgullas into the rabdi.