Rasmalai
Ingredients
6 pts fresh milk (4 pts to turn paneer, 2 pts to thicken)
4 tsps Cream of wheat or white flour
8 cups water
2 cups sugar (for syrup)
Saffron, cardamom
Vinegar – a little
Instructions
Curdle 4 pints of fresh milk with a little vinegar and leave it to drain in a fine cloth for four hours.
Paneer has now come out.
Take a board and knead paneer till it gets smooth and soft.
Add 4 teaspoons of flour to it and knead it thoroughly once again.
Make flat long oval shapes.
In a saucepan, put sugar and water to boil.
As it starts boiling, put pieces of paneer cum flour and boil them for 15-20 minutes on medium fire.
Now they are called Rasgullas.
In the meantime, take another saucepan, put 2 pints of milk, some cardmom and saffron, sweeten it and thicken it on slow fire.
Drain out syrup from Rasgullas, set them in a dish and pour thickened milk on it.
Decorate and serve.
