Angoori Rasmalai

Heat 2 lt milk in a pan.Switch off the heat when it comes to a boil.Add lemon juice.The milk will curdle immediately.

Let it rest for 5 minutes.Drain the curdled milk in a cheese cloth.Wash the cheese under running water to remove the traces of lemon juice.Hang the cheese cloth for an hour to drain all the whey from the cheese.

Mean while, heat the remaining 1 lt milk in a heavy bottom pan.Add saffron and cook on low heat, till milk is reduced to half.Blend ¼ cup sugar and almonds in a blender.Add in the reduced milk.

Add rose water and cardamom powder.Mix well.Keep the milk aside.Remove the chenna from the cheese cloth.

Add cornflour and baking soda.Knead the chenna with your palms for 6-8 minutes.Make 12-14 equal pea size balls from the chenna.Press the balls a little bit.

Heat 1 and ½ cup sugar and water in a pressure cooker.When the water comes to a rolling boil, add the chenna balls.Do not over crowd the cooker.

The balls should not touch each other.Put the lid with the whistle and cook on high heat till 2 whistles.Let the cooker cool on it’s own.Open the cooker and take out the angoors ..mini balls gently and add in the reduced milk.

Make all the angoors in the same fashion.Add 2-3 tbsp water every time before adding the balls in the cooker.

Refrigerate the Angoori rasmalai for at least 5-6 hours before serving.Garnish with chopped almonds before serving.