Name: Homemade Rasmalai recipe by Priya Mani at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: paneer / Chena; Milk- 1 litre full fat; Lemon Juice- 2 tbs / 1 spoon of vinegar with 4 spoon of water 1:4; Sugar 1cup; water 4 cups; For Ras or rabri; Milk 1 litre full fat cream; Condensed milk 350 g or 3/4 can; Saffron strands 10 to 12; A pinch of yellow food Colour (Optional); Cardamom powder 1/2 tsp; Sliced Pistachio and almond for garnishing

For Chena: Boil milk in a pan once it started to boil , 2 tbs of lemon juice or with vinegar: water and mix well leave for couple of minutes .

Take a clean muslin with a bowl downside And ready with it .. Pour the boiled paneer and washed around them in running water completely and make a tight knot in it.

Squeeze it gently to remove excess water and hang it over the tap for around 30-45 minutes to drain the excess water.

After about 30 minutes remove the Chena from the muslin cloth and transfer to the plate or a bowl .

knead the crumbled Chena with hand until it comes together and turns into dough.

Or until you get ur hand grease – it will take around 8 to 10 minutes depending on the quantity of Chena prepared from milk.

Divide it into 12 equal portions. Make a small ball from each portion, press it gently between your palms to flatten it and turn into small disc The disc should be thick in consistency

Take 4 cups water and 1 cup sugar in a deep pan .and start to heat over medium flame

Stir water with a ladle to dissolve the sugar completely. When it comes to boil, gently drop all the Chena one by one from the side.

Cover pan with a lid and boil for 5-minutes over medium flame.

After about 5-minutes, cook on Low flame for 15 mins ..

After 15 mins if you press the rasgullas if it's back to the shape the rasgullas is ready ..

Transfer to the bowl and let it sit for room temperature for a while..

For Ras :Boil milk with condensed milk and 1/2 teaspoon of cardamom powder few saffron strands over medium heat in a heavy bottomed until the milk reduce to half in quantity..

Mix now and then to avoid sticking to the pan Check the sweet add according to that .

Add sliced pistachio&almond and mix well . Keep some for garnishing..

Once it comes to room temperature add yellow food Colour here and mix well . Now add the rasgullas and mix well gently .

Cool to room temperature. Place in the refrigerator to chill . Serve chilled , garnished with pistachio bits and almond and few saffron for garnishing..