When you want to make something special in food, then definitely make this Rasmalai that will make your guests feel good. Let's know how to make it:

Necessary ingredients:-

Milk: 1/2 liter (2 glasses)
Lemon: 2 teaspoons
Sugar: 400 grams
Water: 3 glasses

For cream:

Milk: 500 grams
Sugar: 100 grams
Cardamom powder: 1 teaspoon
Almond: 5-6
Cashew: 5-6
Saffron: 8-10 grains

Method of preparation: First of all place a pan on the gas and add some water to it. Then add the milk and leave it to boil. And add some water to the lemon juice. After the milk boils, turn off the gas and then add lemon water in it and mix it. And you will see that the milk has started bursting, the whole milk will be fat in under 2 minutes. Then strain it in a cotton cloth. And wash it thoroughly with cold water to remove the sourness from inside the cheese. Then press it with light hands and release the water and then leave it tanged for 2 hours. After 2 hours, take out the cheese in a wide bowl or plate. And mix it with the bottom of your hand. (Mix it until the ghee starts coming out of it), then make small balls of it and press it lightly. (If your cheese quail is ready, it will not break. ) Then place the pan on the gas and add 400 grams of sugar and water to it. When the sugar dissolves completely and becomes a sauce, add rasgulla to it. Then cover it and let it cook for 20 minutes on high heat.

To prepare the cream: Place another pan or pan on the gas for it and leave it to boil. When the milk comes to a boil, reduce the heat to medium and let the milk thicken until it is half. After 15-17 minutes, remove the lid of the pan and see if the rasgulla is made or not. Rasgulla is almost ready, now we will turn off the gas. (If you have more juice in your rasgulla, then cover it again and cook it for a while) Our milk is almost half burnt. Now we will mix the remaining sugar and cardamom powder in it and cook it for 2 more minutes, then turn off the gas and leave the milk to rise. Then take out the rasgulla in a bowl (do not take the rasgulla juice), then add the condensed milk and put a few chopped almonds and pistachios on top of it. And keep it in the fridge overnight or for four hours. Because it comes out only after it cools. Then take it out in the serving bowl and add a little bit of almond and pistachios and top it with a couple of leaves of saffron. Serve it to the guests. The ras malai is ready.

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