Kesar Rasmalai

Directions

• Take out juice from lemon (नींबू) by squeezing. Chop pistachio (पिस्ता). Keep aside.
• Take 1 litre milk (दूध) in heavy base pan with few saffron (केसर) strands and bring it to boil.
• Once it’s boiled, remove from heat and cool under room temperature for 5-10 minutes.
• Once cool little start adding lemon (नींबू) juice slowly-slowly till the milk (दूध) curdles.
• Take a cotton cloth, a sieve (छलनी) and a big bowl. Stack sieve (छलनी) on the top of bowl and cotton cloth on top of sieve (छलनी).
• Pour curdled milk (दूध) in the cotton cloth to separate milk solid particles (छैना) from milk water.
• Pick all four corners of cotton cloth and squeeze out the extra water.
• Now, pour 1 cup water on the milk solid particles (छैना) to remove the lemon (नींबू) flavour and smell. Don’t remove from cloth. Squeeze out the water again.
• The milk solids (छैना) are ready. Take it out on plate.
• Now add Cornflour (कार्न फ्लोर) in these milk solids (छैना) and mesh with hand for 7-8 minutes.
• Make equal size balls from milk solids (छैना) and press them a little to make a disc shape. Keep aside
• After that in a pan mix the 1 cup of sugar and 4 cups of water and let it boil on high heat.
• Now add rasmalai discs in the boiling sugar- water syrup and cook them for 15-20 minute on high heat. Now rasmalai discs are ready, keep aside and let them cool.
• Now make thick milk syrup to dip rasmalai discs. Take 500 ml of milk (दूध) in heavy base pan and bring it to boil on high flame.
• After that cook this boiled milk (दूध) on low heat till reduce up-to 40-50%.
• Once it’s thickened enough add 3 tbsp. sugar, chopped nut, left saffron (केसर) strands and cardamom (इलायची) powder.
• When this milk (दूध) syrup lukewarm adds rasmalai discs and refrigerate.
• Garnish with some nuts and serve chilled.