Rasmalai

Ingredients:

For the rasmalai balls

1 litre whole milk

4-5 tablespoons lemon juice

1 teaspoon cornflour

4 cups water

1 cup sugar

For the syrup [Ras]

500 ml whole milk

5-6 green cardamom pods, peeled and crushed to get the powder

saffron, a pinch

3-4 tablespoons sugar

finely chopped pistachios

Method:

Take a pan to boil milk. 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 lemon juice till milk curdles.

Add lemon juice till the milk curdles completely.

In a strainer drain the water and collect the cheena.

Rinse it under tap water so that there's no trace of lemon juice in it.

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

Add cornflour and start mashing the cheena till its smooth using your palm repeat the process for 10 minutes and set it aside of 10 minutes then again smooth it.  Once it’s smooth, make small balls out of it.

Take a pressure cooker add  1 cup sugar and 4 cups water and wait till it comes to a full boil.

Drop the balls in boiling sugar syrup and pressure cook for 12-15 minutes. The balls will double in size by then.

Take out the balls from the syrup and drop them in fresh water.

Note: If they sink to the bottom, the balls are done.

For the Ras:

In a heavy bottom pan, boil 500 ml 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 12 minutes add sugar and mix.

After 30 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

Also add finely chopped pistachios. Mix and switch off the flame.

Take out the cooled 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 8-10 hours. Garnish with chopped pistachios before serving.

Enjoy the Rasmalai

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