Rasmalai

Ingredients:
14-15 Rasgullas
5 cups Milk
1-1.5 cups Sugar
2 tsp Pistachio
2 tsp Almonds
2 Cardamoms / Elakki / Elachi
Pinch of Saffron
Recipe:
Prepare the rasgullas as specified in Rasgulla Recipe link.

Scratch and remove the outer thin cover of almonds and pistachio. Crush them in mixer for few seconds.

Put milk in a thick bottomed vessel and bring it to boil. Add sugar and keep stirring the milk in medium flame for about 30 - 40 mins. 

Add crushed saffron, little amount of crushed nuts and mix them well. Stir this mixture in medium flame for about 10 mins.

Squeeze the rasagullas and put them slowly to the vessel containing prepared milk. Keep this in low flame for about 4-5 mins.

Sprinkle remaining crushed nuts over the rasmalai and switch off the flame.

Once they are cooled to room temperature, refrigerate and serve chilled.

Rasgulla

Ingredients:
10 cups Milk
3-4 tsp Lemon Juice
15-20 Ice Cubes
1-1.5 cups Sugar
1 Cardamom / Elakki / Elachi
5-6 cups of Water
Recipe:
Cut the lemon, squeeze it and keep the fresh lemon juice aside.

Put milk in a heavy bottomed vessel and bring it to boil.

Add the lemon juice slowly and mix them well. The milk starts curdling. Once the water is separated, add the ice cubes and switch off the flame.

Transfer this to a clean cotton cloth and squeeze it gently. Hang this for about 1 hr to drain the remaining water content. (Note: If still there is extra water content, rub the cotton cloth using a kitchen paper towel.) Remove the cheese from the cotton cloth and kneed.

Take small lemon sized cheese, make a round ball and flatten it little bit as shown in the picture below.

Put 5 cups of water, 1.5 cups sugar, mashed cardamom in a pressure cooker and bring them to boil. Transfer these flattened cheese balls slowly to the pressure cooker and cook.(1 whistle)

After 5 mins, keep the pressure cooker under the cold tap water until the pressure goes off. Remove the lid and transfer the rasgullas carefully to another bowl. Add the required amount of sugar water and keep it aside.

Once they are cooled to room temperature, refrigerate and serve chilled. This can be used to prepare Rasmalai.