Rasmalai

Making the Rasgulla (Cottage Cheese Balls):

Prepare the Chenna (Cottage Cheese):

– Bring 1 liter of milk to a boil in a heavy-bottomed pan.

– Gradually add lemon juice or vinegar while stirring until the milk curdles completely and the whey (greenish water) separates from the curdled milk solids (chenna).

Strain and Rinse:

– Line a large sieve or colander with a muslin cloth or cheesecloth. Pour the curdled milk into the cloth. Rinse the chenna under cold water to remove the lemony taste.

Drain and Hang:

– Gather the edges of the cloth and squeeze out excess water gently. Hang the cloth with chenna for about 30 minutes to drain excess water.

Knead the Chenna:

– Transfer the drained chenna to a clean surface and knead it with your hands until smooth and soft (about 5-7 minutes). This step is crucial to ensure smooth rasgullas.

Shape the Rasgullas:

– Divide the kneaded chenna into equal-sized small balls and flatten them slightly to form discs.

Prepare Sugar Syrup:

– In a wide pan, combine 1 cup of sugar with 4 cups of water and bring to a boil. Stir until the sugar dissolves completely.

Cook the Rasgullas:

– Gently slide the chenna discs into the boiling sugar syrup. Cover and cook on medium heat for 12-15 minutes. The rasgullas will double in size and become spongy.

Cooling:

– Turn off the heat and let the rasgullas cool completely in the sugar syrup. They will absorb more syrup as they cool.

Making the Rasmalai:

Prepare Sweetened Milk:

– In a separate wide pan, bring 1 liter of milk to a boil. Lower the heat and simmer until the milk reduces to about half its original volume, stirring frequently to prevent sticking.

Add Sugar and Flavorings:

– Add sugar, cardamom powder, saffron (if using), and BOS Natural Yellow Color to the simmering milk. Stir well until the sugar dissolves completely.

Prepare Rasgullas:

– Gently squeeze each cooled rasgulla between your palms to remove excess sugar syrup. Place them into the prepared sweetened milk. Allow them to soak for at least 2 hours in the refrigerator to absorb the flavors.

Serve:

– Garnish the Rasmalai with slivered almonds, pistachios, or edible rose petals before serving chilled.