Rasmalai

Ingredients:

For Cheese Balls:

• Fresh milk 1 ltr
• Vinegar 2 tbs

For Sheera:

• Sugar 1 cup
• Water 1 & ¼ cup

For Sweet Milk (Rabri):

• Fresh milk 1 litre
• Sugar ¾ cup or to taste
• Cardamom powder ½ tsp
• Water 2 tbs + cornflour 1 ½ tbs
• Kewra water 1 tbs
• Tetrapak cream 2 tbs
• Almond and pistachio for garnishing

Directions:

Prepare Cheese Balls:

Heat milk and bring it to boil.

Add vinegar and mix it. Strain in cheese cloth and rinse curdled milk with cold water.

Press to strain excess water.

Knead to form a soft dough for 8-10 mins and divide and make small ball with no crack.

Prepare Sheera:

In a sauce pan, add sugar and water and bring it to boil.

Add cheese balls, covered and simmer for 6-8 mins.

Set aside in chilled water.

Prepare Sweet Milk (Rabri):

In a pot, heat milk, add sugar and cardamom powder.

In small bowl,mix water and corn flour and add it to rabri milk.

Add kewra water and boil until 1/3rd of milk remains and keep stirring in between.

Remove from flame and add tetrapak cream and give it a good mix.

Remove cheese balls from cold water and press cheese balls to strain excess water.
Place cheese balls on serving plate, pour sweet milk (rabri).
Garnish with almonds and pistachio, refrigerate for 1-2hours.
Serve chilled.

Tips and notes:

- Fresh milk is important for rasmalai wiith milk, dont use packaged milk for milk recipe. - Many people use tea whitener like everyday which does not get them the result. Tea whitner is not milk powder. Use Nido bunyad for better result. - Be sure you handle the balls with care after & during cooking, if you are not gentle they will break.