Rasmalai

Hi my dear friends, Wish you all a wonderful new year. Let's begin this year with a wonderful and all most everyone's favourite dessert  RASMALAI:):). Yes, this is definitely a very rich dessert where most of us won't try this at home and opt to buy in some sweet shops.
Trust me guys, this is not as difficult as you think. If you just follow certain techniques certainly you will end up surprising your loved ones with this awesome dessert Rasmalai.

Ingredients
1 litre Full cream Milk
1 tablespoon lemon juice
1 tablespoon water

For Sugar syrup
1.2 litres water
1 cup Sugar

For flavoured Milk
1 litre Full cream milk
3/4 cup sugar
6-8 strands of Saffron
1/2 teaspoon Cardamom powder
8-10 Blanched Almonds
10 Pistachios

Method

• Mix the lemon juice with 1 tablespoon of water and keep it aside.
• Boil the full cream milk. When it is boiled perfectly add the lemon juice mixture to the milk and stir.
• Switch off the flame immediately after you pour the lemon juice.
• Once the milk fat is separated from the whey, drain the whey using a strainer line with a cheese cloth (pic 1) and pour some cold water to it so that the heat get reduced. 

• Let it cool for 5 mins and then gather the cloth, squeeze out the water and tie a knot and then hang it for 45 mins (pic 2) to drain the water, if any.
• (I wasn't comfortable in tying knot so tried to hang with the clip :p)
• To check if enough water is out of the paneer, take a little piece of it on your palm and rub with your fingers, you should be able to make a smooth ball.
• Once the paneer is drained, place on a dry surface and knead for 5 mins, now you will be able to make a smooth soft dough.
• If the Paneer is too dry, add a few drops of water.
• Divide the paneer into small equal balls, flatten it slightly and keep it aside.
• Boil the water and sugar to make the sugar syrup. 
• When the Sugar water comes to rolling boil add all the paneer discs slowly.
• Close the lid of the pan and let it boil for 15 mins.
• After 15 mins you can see the rasagullas would have doubled the size, switch off the flame and let it cool for sometime.
• Meanwhile you can prepare the flavoured milk.
• Boil 1 litre full cream milk (preferably in non-stick pan) until it get reduces to 1/2 litre.
• Add Sugar and cardamom powder and mix well. Switch off the flame when the sugar got dissolved completely.
• Now add the chopped Almonds, Pistachios and saffron soaked in 1/2 teaspoon of hot milk, mix well.
• Take the rasagullas from the sugar syrup and squeeze gently the excess syrup. (Try to press the rasagulla in between your palms gently).
• Drop it into the creamy flavoured milk and let it cool.
• Refrigerate it and serve chilled Rasmalai with some chopped almond and pistachios garnish.

Note

• Please do not use UHT milk for this dessert, this will totally ruin your dessert.
• After pouring lemon juice you will notice the fat getting separated, at that point of time switch off the flame immediately.
• Don't boil your sugar syrup in low flame, it should be in medium high flame all time.
• Keep stirring the milk when you are boiling the milk to get reduced, because this process takes some time. Let the flame be in low so that this avoids the milk to get burned at bottom of your vessel.
• If you do not have a cheese cloth to strain the fat, try to strain with any other white  thin cloth.