Rasmalai

For Rabri/Ras

1. In a heavy bottom pan add 2 Tbsp. of water and add milk. Water prevents the milk from getting burnt.  Bring the milk to boil on medium flame. 

2. Soak saffron strands in a Tbsp. of warm milk and keep aside.

3. When milk starts boiling, lower the flame and continue to simmer it on low flame, string occasionally.

4. A layer of malai (cream) will start forming on the top of the milk. Keep collecting the layer of malai on the sides of the pan.

5. Also keep scraping the layer of dried milk from the sides and add them back to the milk. 

6. Keep shimmering, stirring, collecting the cream and scraping till the milk reduced to 1/2 and thickened.

7. Once milk is thickened almost to your desired consistency, add sugar, cardamom powder and soaked saffron. Give everything a good mix and give it a last boil.

8. Switch off the flame and keep aside.

For Rasgullas

1. In a heavy bottom pan add 2 Tbsp. of water and add milk. Water prevents the milk from getting burnt.  Bring the milk to boil on medium flame.

2. Add vinegar or lemon juice and stir, milk will start to curdle. If it does not, add another Tbsp. of vinegar. Once milk start curdling switch off the flame.

3. Keep stirring till milk is curdled completely.

4. Add ice or chilled water and let it sit for 3-5 minutes. This helps the Chhenna from over cooking and makes soft chhenna.

5. Now pour the chhenna to a strainer lined with a thin cloth. Rinse it under tap water to remove sourness of Vinegar/lemon.

6. Collect chhenna and wrap it in the cloth. Make a knot of the cloth, squeeze the chhenna as much as possible and hang it for at least 1 hour.

7. After 1 hour, knead the chhenna using your palm for 10 minutes.

8. Chhenna will turn smooth and soft. Divide the chhenna 12 equal, make balls and flatten them. Keep aside.

9. In a deep and wide pan add sugar and water. Bring it to complete boil, it will take around 10-15 minutes.

10. In boiling sugar syrup, drop the chhenna balls, cover and cook for 15 minutes. Always cook chhenna balls covered for uniform cooking. Stir once in between without touching the balls.

11. The balls will double in size. Once the balls are double in size, switch off the flame.

12. Let them cool down and do not open the lid until the temperature has come down. Chill the Rasgullas and Keep aside

For Rasmalai

1. To make Rasmalai, add rabri/ras in a big bowl. Now take out cooled Rasgullaas from the sugar syrup, squeeze and add it to Rabri.

2. Mix gently and add half of slivered almonds and pistachio.

3. Chill the Rasmalai in the refrigerator overnight or for at least 5-6 hours.

4. Garnish Rasmalai with remaining almond, pistachios, few saffron strands and dry rose petals before serving. Rasmalai is ready to serve. Enjoy!!!