Rasamalai

Rasamalais are considered the royal delicacy. Aptly named given the rich milky taste of the sweet.

 You Need :

Milk - 3 ltr
Khoya - 200 gm
Lemon - A big size
Sugar - 2 cups
Dry Nuts - 5 tbsp
Saffron Strands - few

Method :

Boil 2 ltr milk.
Immediately squeeze the juice of the lemon into the hot boiled milk.
Within seconds, the milk will get curdled.
Take a clean muslin cloth or any dry kitchen towel.









Pour in the curdled milk, collecting all the curdled portions onto the towel.
Allow for few minutes for all the water to get drained.








Make a knot on top of the towel and press the curdled portions inside the towel.
Take the Paneer out of the towel and knead for 5 minutes.
Add shredded khoya into the paneer and keep kneading for 20 minutes.







Yes the more you need knead, the more soft and puffy will be the rasamalais.
Add a pinch of saffron color into the dough and keep kneading again for 15 minutes.
Now make balls out of the ball and flatten them to give the rasamalai shape.

Syrup:
Meantime pour 2 cups water and allow to boil.
Add 1 cup sugar, saffron strands and let the mixture combine well for 10 minutes.
Generously drop the paneer- khoya flattened balls into this mixture.
Allow 15minutes cooking time.
Boil 1 ltr milk and and add 1 cup sugar.
Let the milk chill down thoroughly.
Put the cooked rasamalai balls into the milk.
Garnish with chopped dry nuts..

Enjoy!!!!!