Rasmalai

Directions

• Boil the milk on medium heat, then let it cool a bit (3-4 minutes).
• While the milk is cooling, mix equal parts of lemon juice and water and keep aside.
• Add 2 tbsp of the lemon juice mix to milk and stir. Start on low heat and add 2 more tbsp lemon juice, then stir. If the milk does not separate, add the remaining lemon mix. Keep going until the milk separates/you see chenna (curd).
• Take a muslin cloth and strain the water from the separated milk and wash under running water so that the tartness from the lemon juice is gone.
• Squeeze the water out, then make a knot on muslin cloth (with the curdled milk inside) and hang for about 20 minutes to drain out the excess water.
• Remove from the cloth and spread on a cutting board. Knead with your wrist for about 8 to 10 minutes or until it becomes smooth.
• Make round balls (About ¾ inch diameter), making sure there are no cracks. Keep aside.
• Add 4 cups of water and sugar to a pressure cooker (or fry pan). Heat on medium till it starts boiling.
• Lower the heat and gently add the balls to the boiling sugar syrup. Add rose essence and cardamom powder.
• Close the lid and let it simmer for about 10-12 minutes. Stir often.
• Check in between and the balls should become almost double in size. Close the heat and keep aside.
• For milk:
• Take a heavy pan and add milk and start on medium heat. Before this, take some of the milk (about ¼ cup) and soak a few flakes of saffron in it, then keep aside (this allows the taste of the saffron to come out more).
• When the milk is boiling, change to simmer and stir until the milk has evaporated and about half is left (the milk will also be thicker).
• Add the saffron milk from before, along with cardamom.