Rasmalai from churned milk

Rasmalai from churned milk 

Rasagulla from churned milk 

Ingredients 

Milk - 1 litre (churned)

Sugar - 1 cup + 4 tbsp 

Milk - 1/2 litre 

Elaachi powder - 1 tsp 

Saffron strands - 1 pinch 

Water - 2 cups 

Maida - 2 tsp 

F

Dry fruits and nuts - 1 tbsp

Once the milk get churned, let it rest for 5-10 mins.

After resting, the panneer (a) milk solid floats on the extra water, remove the panneer from it and wash once or twice to avoid any bitterness or sourness. 

After washing, tie it in a cloth and hang it. 

Once all the water get drained, put the panneer into a bowl. 

Add maida and keep kneading till u get nice dough. 

After kneading and getting the dough consistency, make it into small small balls. 

In a vessel, add 2 cups of water and 4 tbsp of sugar and boil well. 

Once the sugar get melted, add the panneer balls into it and close with a led, keep it on medium flame for 10-15 mins. 

After cooking it well, take out the panneer ball and throw the water. 

Now in a vessel, add milk with elaachi and saffron strands and let it get reduced in volume. 

Once it becomes thick, add sugar and dry fruits and boil well. 

Once it turns into thick and creamy, turn off the flame and add the cooked panneer balls. 

Let it rest for 2-4 hrs. 

Now your rasamalai is ready to serve. 

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