Ras malai

For chenna-Boil the milk and switch of the gas wait for 2min.to bring down the temperature of milk,stir continuosly.add the lemon juice/vinegar or curd keep stirring continusly.allow to stand for same time mean while take colander spread with muslin cloth.

When the milk curdles add chilled water to it immediately.this will bring down tje temperature of milk.bring the colander under running tap water and wash properly.this way wash for 3 to 4 times washing out the flavor of any acidic acid you have used to curdle the milk.

Squeeze the extra moisture and hang the chenna for at least 2 hours.before using the chenna for rasgulla squeeze extra water from it.in a blender blend the chenna till smooth,this will not take more than 30-40second,take out the chenna on working surface and knead it properly.it should become like a dough.

Make chenna balls for rasgullas but flatten then to a round disc like the shape of rasmalai.leave aside.

Suger syrup-keep the cleaned syrup back on high flame.let the syrup come to a good boil.one thread consistency.drop all the rasmalai into the syrup let them boil on high flame for 4-5 minutes.while boiling syrup,if thefroth seems to overflow.

Making ras-Cook the milk with kesar for about 7-8 minutes on medium-high flame after the first boil.remove from fire and add suger.mix well and bring to a boil on low heat,stirring continuously.add elaichi powder.

Squeeze the chenna discs nicely and put in the hot kesar ras.top with sliced green pista.serve cold after 4-5 hours.