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FOR RASGULLA:.
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Take a heavy bottomed vessel and boil milk.
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Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate.
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The whey will become clear which is an indication that the milk has curdled completely.
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Immediately add about 10-12 ice cubes and turn off flame.
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Leave aside for 3-4 minutes.
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Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth.
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Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice.
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Tie the ends and hang it at a height and allow the whey from the chenna to drain completely.
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Leave aside for 30 minutes.
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Remove the chenna onto a wide plate.
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Now knead it gently for 7 minutes till there is no trace of moisture and is absolutely soft on touch.
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This is a very crucial step in the process of rasgulla making.
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While you are kneading the chenna, prepare the sugar syrup.
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Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve.
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Bring it to a rolling boil.
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Add a pinch of cardamom pwd.
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While the sugar syrup is cooking, make small smooth balls of the kneaded chenna.
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Ensure there are no cracks on the balls.
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Slowly add the chenna balls to the boiling sugar syrup.
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Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.
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Turn off heat.
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Once the pressure is off, remove the lid.
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The balls will double in size and become light and springy on touch.
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If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.
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Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.
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FOR RASMALAI:.
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Take a heavy bottomed vessel and add milk.
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Bring to a boil.
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Reduce to medium flame and go on stirring on a constant basis for a good 30 minutes.
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Add the sugar syrup and continue to cook for another 20 minutes.
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Add the cardamom pwd, pistachios and saffron and combine.
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Boil for another 5 minutes.
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While the milk-sugar mixture is boiling, work on the rasagullas.
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Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
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Add the flattened rasgullas into the thickened milk and cook on low flame for 5 minutes.
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They will absorb the sweet syrup and Rasmalai is ready.
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Turn off heat and cool.
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Refrigerate and serve chilled.
