Rasmalai & Rasgullas Recipe

Ingredients:
For Rasgullas:
Milk: 4cups
Lemon juice: 2tbs mixed with 1 tbs water

For Syrup:
Water: 4.5 cups
Sugar: 1.5 cups

For Malai:
Milk: 3 cups
Sugar: 2.5 tbs
Sliced Pista
Cardamom powder 1 tsp

Method:
For Rasgullas
Boil the nilk on high heat for about 7-8 mins and then add the lemon juice and kep stirring till milk curdles. Immediately drain the milk through a sieve cloth and put very cold water and drain (Running tap is ideal). Strain the channa and hang for around 15-20mins. Then rub the outside of the hanged cloth with a dry cloth till all water is absorbed and also channa should be smooth. Knead the channa to a very smooth dough. Make round balls for rasgullas or flat balls like peddas for rasmalai.

In a Pressure cooker, add sugar to water for the syrup and boil the mixture. Add the balls and pressure cook till 1 whistle. Make sure that there is enough space in the cooker for the balls to expand to double its size, so only ad few balls at a time. The same syrup can be used for multiple rounds. After the pressure is released remove the balls from syrup and store in another covered container with some syrup. Add the second round of balls and pressure cook till all are done. Round rasgullas are ready. If rasmalai is being prepared, follow the below method for malai.

For Malai:
Heat the milk on slow or medium flame for around 30-40 mins till milk almost reduces to half its volume. Keep stirring and make sure milk does not stick to the bottom of pan. Once milk reduces, add sugar and cardamom powder and stir. To this add the above flat balls properly hand drained from syrup. Stir for 3-4 mins after adding balls. Pista slices can be added to malai before adding balls and some can be used for garnishing.

Rasgullas and Rasmalai ready :)