Name: Kesar rasmalai recipe by Honey Upadhyay at BetterButter
Prep time: 600 min
Cook time: 240 min
Total time: 840 min
Yield: 6
Ingredients: Cow milk 2 litre; Sugar 1 1/2 cup; water 3 cup; saffron 1/2 tsp; Green cardmon powder 1/4 tsp; Vinegar 5 Tbsp

Instructions

Heat 1 litre cow milk on high flame for boiling
When milk is boiled then gas off and rest for 5 minutes
Take 5 tbsp vinegar and mix with 1/2 cup of water and keep aside
After 5 minutes, add one one spoon vinegar water mixture & stir
When chenna and way is separated then stop adding vinegar
Strain chenna and wash under running water... This process is necessary for removal of sour vinegar taste
Rest chenna for 20-30 minutes
After 30 minutes when excess water is removed then add 1 pinch of saffron & knead for 10 minutes
Made 11 flat chenna balls without cracks
Heat sugar and water mixture in a kadai
When sugar mixture start boiling then add chenna balls and cover the lid for 10 minutes on high flame
After 10 minutes, gas off and rest for 1 hour
In another kadai, boiled 1 litre milk and stir every 2 minutes
When milk is reduced half then add rest saffron, green cardmon powder and 2-3 tbsp condense milk and gas off... Rest for 1 hour
After 1 hour, Squeeze all rasgulle and dip in rasmalai saffron milk... See texture of flat rasgulle
Garnish with pista or your favorite nuts and refrigerate 2-3 hours
Enjoy your chilled, supersoft saffron rasmalai

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