Angoori Rasmalai Indian Milk Dessert

Heat up the pan and add 1 ltr milk

Take 2 spoon vinegar dilute with 1/2 cup water

When milk is warm turn off the heat

Add this mixture gradually until milk gets curdled

Place a muslin cloth in a sieve

Pour curdled milk in it

Add a glass of water

Hang and keep it aside to remove excess water from it

Paneer or chenna is ready to use now

In a mixing bowl take paneer

Begin to knead with hand until it turns smooth

Roll out few small balls

In a pan, add 1/2 kg sugar

Add 1 cup water

Add 1-2 drops of lemon juice

Heat the pan and boil it on medium heat

When sugar syrup starts boiling add paneer balls

Cover the lid and boil on high heat for 5 min

Add a ladle full of water

Gently stir them, cover the lid and cook for another 5 min

Again add a ladle full of water

Let it boil for a while and turn off the heat

Let it cool down

Heat a pan and add 750 ml milk

Add 2.5 tbs sugar

Keep stirring until milk turns slightly thicker

Add 3-4 cardamom powder

Add few Kesar threads

To thicken milk add 1 tsp corn flour

Keep stirring continuously

Turn off the heat and let it cool down completely

To serve it, take rasgullas in a serving bowl

Pour rasmalai in it

Garnish with some chopped almonds, pistachios and kesar

Keep in fridge and enjoy chilled