Rasmalai (Dessert)

Ingredients

Step 1 :

Rasgullas

Milk - 1 litre
Sugar - 1 1/2 cup
Water - 3 cups
Lemon - 2 tablespoons
Semolina  (Rava) - 2 teaspoon
Cardomom powder - 1/4 teaspoon

Boil milk in a large pan. Switch off the flame once it is boiled. Add two tablespoon of lemon. Wait for two to three minutes. And you can see the texture of the milk changing. Now pour this in a thin cotton cloth and drain off the water completely by gently squeezing. Also you can hang the cloth for 20- 30 minutes by tieing it properly. 

After 30 minutes,  start kneading the dough. And stop once you feel the greasy texture on your palm. Make sure to knead it in right texture by adding cardomom powder and semolina to this. Ensure not to have too much of moisture as it may break while cooking. Also it may become dry if moisture is less. Start making round chenna balls out of the dough by slightly pressing it with palm to get the round shape. Keep it aside.

In a large pan , heat 3 cups of water and add sugar. Keep stirring when it starts boiling. This helps the sugar to dissolve in  water. Slowly add the chenna balls into the boiling water. Start with medium flame for 5 minutes. Later reduce the flame and cook it for 20 minutes. Make sure to cover the pan with a lid. Slowly flip the chenna balls in between so that it is cooked evenly. You can see the chenna balls size increasing almost double when it starts absorbing the sugar. Switch off the flame. Let it cool in room temperature for 30 - 60 minutes.

Step 2:
Sauce

Milk  - 1 litre
Cardomom powder - 1/4 teaspoon
Almonds -  6
Pistachio  - 6
Sugar - 3 tablespoon
Saffron strands  (Kesar)

Heat milk in a large pan. Keep stirring it in one direction. Add three tablespoons of sugar, finely chopped almonds, pistachios, few saffron strands and cardamom powder. Once the milk become half the quantity, reduce the flame. Slowly add rasgullas into this. Cook it in low flame for four to five minutes so that the rasgullas will absorb the flavour. Switch off the flame and keep it in room temperature for 10 - 15 minutes.  Refrigerate it for 15 - 20 minutes and rasmalai is all set to serve after lunch or dinner.