Rasmalai | रसमलाई बनाने के सबसे आसान तरीका | All Time Favourite Recipe | Sanjeev Kapoor Khazana

Spongy soft cottage cheese balls dipped in a creamy thickened sweetened milk make for an out of this world delicacy - Rasmalai. Make this heavenly Bengali sweet dish at home now and enjoy.
RASMALAI
Ingredients
2.5 litres full fat milk
2 tbsps white vinegar
2 cups sugar
A large pinch of saffron strands + for garnish
Blanched, peeled, and slivered pistachios for garnish
Almonds slivers for garnish
Method
1. To make chenna, heat 1.5 litres of milk in a deep pan, bring it to a light boil.
2. Take vinegar in a bowl, add ¼ cup water and mix well. Add this mixture little by little into the milk and cook till the milk curdles. Switch the heat off.
3. Once curdled, add 1 cup water and mix well to reduce the temperature. Strain this mixture through a muslin cloth and a strainer. Collect the chenna in the strainer and gently squeeze out the excess water. Reserve the whey water and transfer the chenna into a large plate and knead till smooth. Divide the mixture into small portions and shape each portion into a ball. Slightly flatten each ball. Immerse them in the reserved whey water.
4. To make the sugar syrup, heat 1½ cups sugar and 4 cups water, mix and cook till sugar melts.
5. Combine the refined flour and ¼ cup whey water in a small bowl.
6. Remove 1 cup sugar syrup in a large bowl and set aside. Add the refined flour mixture in the sugar syrup remaining in the pan, cover and cook till it comes to a boil.
7. Gently slide in the prepared flattened chenna, cover and cook on low heat till it comes to a boil. Add ¼ cup of the whey water and gently mix. Cover again and cook on low heat for 8-10 minutes. Strain the cooked chenna and transfer into the reserved sugar syrup.
8. Heat remaining milk in a non-stick wide pan, cook on low heat till the milk reduces to half its original quantity while stirring in between.
9. Add saffron and remaining sugar and mix well. Cook till the sugar melts. Continue to cook for 2-3 minutes while stirring in between. Allow to cool completely.
10. Squeeze the cooked chenna to remove excess sugar syrup, soak it into the milk mixture and garnish with blanched pistachios, almond slivers, and saffron strands. Refrigerate till chilled completely.
11. Serve.
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