Rasmalai

I had invited my friend Smita and her family home for dinner and i wanted to make Rasmalai...but one thing about it, was that...i have never tasted or made Rasmalai in my life...but still i wanted to give it a shot...and it turned out really good...You can even get the Rasagulla from the shop and just make the rabdi at home..or else you can make everything from scratch..as i did...

Ingredients:

For Rasagulla

1/2 gallon milk
3-4 tsp lime juice
water and sugar as required

For the rabdi
1 tin Evaporated milk.
1/2 tsp saffron.
1/2 cup sugar(or according to your taste)
5 tblsp chopped pista and almonds

Method:

Bring the milk to a boil and when it starts boiling pour the lime juice into it and let the milk
curdle..and as soon as u see them get curdle put some ice on them...this will make nice and soft rasagullas. Then strain the paneer(the mix got from straining) in a muslin cloth and squeeze out excess amount of water from it. You can also hang the muslin cloth with the paneer for 1 hour so that all water is dripped out of the paneer...then slowly run water through the paneer to get rid of the lime flavor...again squeeze out all the water from it. Put the paneer in a food processor and blend it for 50 sec, first it will form like a crumble later on it will turn in a fine paste.
Heat some water and sugar in the cooker, the water should not be too sweet...just the right amount...like for 1 cup water i used 1/4 cup sugar....bring it to a boil and make small round balls out of the paneer and flatten it in your palms and slowly dip it into the water in the cooker...make enough paneer balls and make sure they have enough space between them in the cooker. Close the cooker and leave for 2 whistle. Finish off all the paneer by making in batches also add water and sugar as needed in the cooker...transfer the rasagullas from the cooker to a bowl with some sweet water from the cooker...cool and chill the rasagullas in the refrigerator.

Now for the Rabdi...

Heat the evaporated milk with the saffron and sugar in a pan... bring it to a boil...then check for sweet. Cool the rabdi completely then slowly transfer the rasagullas by pressing the excess water from the rasagullas and dip it into the rabdi. Top it with chopped pista and almonds. Chill it for 3 hours and serve cold.