Rasmalai

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Hi all! Wish you a very happy New year..May god bless you all with good health and happiness.
For me, happiness is food. I don't mind whether it's cooking, eating, writing or just watching some cookery based programs.
What better way lies as compared to kick starting 2018 with some sweet indulgence?? Isn't it a great idea? I hope everyone loves Rasmalai.. Because that's what we are making today!!!!

Ingredients: 
1. Toned Milk:  2 ltrs
2. Sugar: 300 gms
3. Lemon juice: 2-3 tbsps
4. Saffron strands: A few
5. Cardamom powder: 1/4 tsp.
6. Fine semolina: 1tsp
7. Maida or All purpose flour: 1tsp
8. Almond flakes for garnishing.
9. Milk powder: 2 tbsps

Preparation:
Boil 11/2 ltrs of milk keep aside. Let it come to room temperature.
Put lemon juice, cover and keep for half an hour or till it curdles..strain. Don't discard the whey, as it is full of proteins. You can use that water for kneading the dough for pooris or chapatis. Keep the milk solids in a large plate.

Procedure:
1. Take the milk solids, mix maida and sooji
Knead well using your palms.
2. Knead well till you get a soft dough, make small balls.
3. Take 250 gms of sugar and 1 cup of water to make a sugar syrup.
4. Put the chena balls in the sugar syrup and boil for about 12 mins or till the balls rises to the top. Put off the fire and let the balls soak in the sugar syrup.
5. Boil 500ml milk. Add 50 gms of sugar and milk powder. Mix thoroughly. Put saffron and cardamom seeds.
6. Put the sugar syrup soaked rasagullas into the boiled milk carefully.
7. Garnish with almond flakes and serve cold.






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