Tricolour Rasmalai with Falooda

Boil the milk. After every boil reduce the flame to low. Let it reduce to 1/4 of its quantity. Keep stirring continuously so that milk does not stick at the bottom.

Add saffron, cardamom powder. When the milk is ready put half a cup aside of it to dip the rasgullas for white colour and add orange colour to the remaining milk. After it is ready let it cool and then refrigerate.

Now make paneer by adding milk in a pan and let the milk boil. Then add tartaric powder.

The milk will curdle. And strain it in a cheese cloth. Soft paneer is ready. Now mash it with hands for 7-10 minutes until it becomes very soft so that soft balls can be made.

Make the flat balls. Add these in the syrup of sugar made by adding sugar into water. When these gets double in size. Cool them, squeeze extra syrup and add it to the white thickened milk kept aside for dipping the balls. Keep in the refrigerator.

Now for the falooda sev. Take a pan add cornflour, sugar, green colour and water. Keep stirring until it gets thick enough. Now take a sev maker and the put the mixture in it. And start making the sev but put it in the cold chilled water. Keep in the refrigerator.

Now its time to assemble just before serving. Take a serving dish. Add the orange coloured thickened milk rasmalai first. Then chenna balls will be dipped in white thickened milk.

At last add the falooda sev and garnish with pistachios , almonds. The chilled tricolour rasmalai with falooda is ready.