Directions

• For Rasmalai balls
• In a thick bottom vessel, bring the milk to a boil stirring in between to avoid it sticking to the pan.
• Lower the heat, add vinegar 1 tbsp. at a time and mix until you see all the milk has curdled (you see a clean greenish liquid, whey remaining). I used 2 tbsp. vinegar.
•  line a muslin cloth to a strainer. Filter the whey out collecting the curdled milk in the muslin cloth.
• Run some cold  water over it and rinse for a couple of times to get rid of the sour taste from the vinegar/lemon juice.
• Now gather the ends of cloth together and squeeze the liquid out as much as possible and hang it for 20-30 mins to drain the liquid further.
• It should not be completely dry but not too wet either.
• transfer the block of paneer to a plate or bowl.
• Crumble and knead with your palms for about 5-7 mins until it forms a smooth dough. Do not over-knead.
• Alternately you can also knead it in a food processor, pulse for a minute or less. It will turn from crumby grainy to smooth and lump up on one side. Remove on to a clean plate.
• The paneer is ready when it is smooth and soft and does not stick to your hand.
• Divide into 10 portions, roll into a ball apply some pressure to knead into a smooth ball, and flatten them slightly to shape.
• Boiling in sugar syrup
• In another pan get the water and sugar mixture to a rolling boil.
• Add these chenna balls gently in it and close the lid. Add only as much the pan can hold since the balls will expand. Do it in batches if required.
• Let these boil  5 mins on high   and 10 mins on medium heat and you will see they absorb the liquid and expand in size (almost double).
• Turn off the heat , add rose water and allow them to rest in the syrup for  1 hour.
• For making thickened milk (ras)
• In a thick bottom nonstick vessel, get milk to a boil stirring in between to avoid sticking to the pan.
• Take 2 tablespoons of boiled milk and add it to another bowl with saffron threads, mix well and allow the saffron to soak.
• Lower the heat and simmer milk, stirring intermittently
• repeat this process until the milk has reduced and thickened (almost half).
• Add saffron mixed in warm milk along with sugar cardamom powder and nuts and simmer for another 5 mins. Turn the heat off at this point.
• Squeeze the balls gently between your palms Add them to this warm thickened milk and allow the balls to soak up.
• Cool completely, garnished with more nuts and dry rose petals, and keep refrigerated until ready to serve.
• Delicious, soft melt in mouth Rasmalai is ready!!