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1
For the cheese balls: Bring the milk to boiling point.
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2
Add the lime juice/ vinegar in little doses till the milk curdles completely and the liquid separates from the cheese.
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3
Strain the cheese after washing it in a number of changes of water to ensure that there are no traces of the lime or vinegar left.
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4
Hang it in a cheesecloth for about 40 mins to allow the remaining water to drip away.
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5
Put the drained cheese on a plate or in a food processor.
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6
Knead or blend on low to a smooth consistency.
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7
Now add the baking powder and flour (if using)- add it only if the dough is too sticky and unmanageable.
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8
In the mean while keep the water to boil and add the sugar to it.
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9
Let it dissolve completely.
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10
Skim away any impurities.
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11
Bring to a simmering point.
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12
While this is boiling shape the dough into 20 little walnut shaped balls if making rasgollas (balls in sugar syrup) and into flat shapes like patties for rasmalai.
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13
Add the balls to the syrup (put one on a trial basis first if it breaks up you may need to add a little more flour to the dough. Otherwise you may end up with all of them forming a huge mess in the water) and simmer on low heat till the balls are double in size (about 10 mins)- for rasgollas you may have to boil them for around 20 mins and add the cardamom and saffron to the water.
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14
Carefully remove the balls with a slotted spoon and keep aside for 3-4 mins to drain.
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15
For the rasgollas pour the syrup over the balls when it has cooled and refrigerate till needed.
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16
For the rasmalai you will have to make the thickened milk: Reduce the 500 ml milk to half (250 ml) on low heat stirring occasionally (add the cardamom powder to the milk as it simmers).
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17
Add the sugar stir, cool and refrigerate.
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18
To serve, pour the chilled milk over the cheese balls and refrigerate for atleast 30 mins.
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19
Sprinkle with the saffron strands and the pistachios.
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20
Alternatively you can add the saffron and rose water instead of the cardamom as the milk boils so that it gets coloured for a kesari rasmalai.
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21
Note: Most of the time I do not thicken the milk too much but just bring the milk to a boil and add sugar and give the rasgollas a boil in the milk too and then chill.
