Rosomalai Or Rasmalai

Making Rosogolla : 

  Take a pan, add 1/3 cup of water at first, then add the milk (add the water first to protect the milk burning at the bottom) and bring the milk to boil.

  When the milk has started boiling add the vinegar + water little by little. Add all the "vinegar + water" and turn off the oven.

  But do not stir the milk after adding the vinegar + water. The milk has already started curdling. Now let all the milk curdle itself for 10 minutes.

  After 10 minutes take a cheese cloth and strain all the chhana. Run under the cold water to remove the sourness of the chhana.

  Now squeeze the cheese cloth to remove all the excess water of the chhana and hang the cheese cloth from the kitchen tap for at least 6 hours to remove all the excess water.

  Now it's kneading time. Start kneading the chhana in a bowl or on a plate to make the chhana smooth. You have to knead the chhana at least for 20 to 30 minutes. the chhana will be smooth and will come together.

  Now make equal size balls. I made 8 equal size balls. If you want little large size rosogolla you can make 6 balls from the dough.

  Take a wide mouth pan and add 1 cup of sugar and 4 cups of water and some green cardamom pods and bring the mixture to a boil.

  When the sugar syrup has started boiling add the chhana balls and cover the pan with an airtight lid and boil the rosogollas on medium heat for 15 minutes.

  After 15 minutes open the lid, turn the rosogollas and sprinkle some water and again cover the pan and boil for another 15 minutes on medium heat. Now you will see the "Rosogollas" are double in the size.

  After the second 15 minutes turn off the oven and keep the pan aside for 10 minutes. Let the "Rosogollas" to cool down completely. When they are completely cool down squeeze them to remove the Sugar Syrup from the "Rosogollas" and keep them aside.

Rosomalai Making :

  Now Time to make the Malai. First take a pan and Boil 2 cups of milk and 1 cup of creame with some crushed green cardamoms.

  When the mixture will be 1/3 of its consistency add the squeezed "Rosogollas" and turn off the stove and let the "Rosomalai" to reach at the room temperature.

  Refrigerate the "Rosomalai" not more than 1 or 2 days. Serve chilled with chopped pista and saffron threads.

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