Rasmalai

For Malai

Ingredients

Milk - 500 ml
Sugar - to taste
Milkmaid - 3 tbs
Saffron

Method

Bring the milk to boiling point. Simmer the milk on low heat. Stir it every 2-3 minutes to prevent it from boiling. Add sugar as required along with the milkmaid. Stir it again for about 1-15 minutes continuously. Turn off the stove, add saffron to it and set it aside to cool.

For Channa

Ingredients

Milk - 500 ml
Vinegar - 1 tbs

Method

Bring the milk to boiling point. When it is boiling vigorously, pour vinegar into it and stir. The milk will get curdled up within 2-3 minutes of pouring vinegar into it.If it is not curdled up well you may add more vinegar into it. Use a muslin cloth and drain it. Rinse the channa under running water. Knot the cloth and keep it aside for 20 minutes to drain excess water. Squeeze off the excess water and kneed the channa thoroughly to get a smooth and consistent dough. Make small balls out of it.
In a cooker, take 3 cups of water and add 2 cups of sugar to it to make the syrup.When the syrup reaches the boiling point, add the balls one after the other into it. Close the cooker and let it whistle once. Take out the balls from the syrup and squeeze it gently. Then put them into the malai. Decorate it with crushed pistachios.