Rasmalai (रसमलाई)-Rasgulla Soaked In Milk Syrup-Indian Recipe-Festival Recipe

Ingredients

1. Chena / Cottage cheese -1 cup
2. Sugar (as per your taste)
3. Whole milk – 1 liter
4. Sliced dry fruits (as per your choice)
5. Saffron (optional)- For color and aroma
6. Whole Cardamom or powder

Method –

• Put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
• Take small portion of chena in your hand and shape it into small balls.
• Roll the chena balls between your palms, flatten it slightly.
• Prepare rest of chena balls in the same way. 
• To make flavored milk, bring the whole milk to boil in a pan on high to low heat.
• Once milk is boiled, reduce the heat to medium temperature.
• Keep stirring to avoid the milk sticking to the bottom of the container. 
• When the milk become thicker, add sugar and cardamom powder to the milk.
• You can use saffron instead of cardamom powder if you want.
• Flavored milk is ready, turn off the stove.
• In another utensil add sugar and water, cook till sugar is completely dissolved.
• When chasni started boiling, put chena balls in boiling chashni and cook for 15-20 minutes on high heat.
• Turn off the stove. Chena balls are ready, let it cool down completely.
• In the final step take each chena balls from the sugar syrup squeeze gently and dip the chena balls to concentrated flavored milk.
• Cook for 1-2 minutes on medium heat.
• After 2 minutes turn off the heat, Rasmalai is ready.
• Garnish with dry fruits and serve cold.