Rasgulla and Rasmalai

Rasgulla

Rasmalai

Rasagulla, a traditional Bengali sweet is made with fresh home made paneer. This sweet is regarded as the "King of Indian Sweets"
Rasmalai is rosagulla soaked in sweetened saffron flavored milk. It just melts in the mouth!

Ingredients for Rasagulla:
1 litre fresh cow milk
1 table spoon white vinegar
2 cups sugar
1 table spoon fine semolina
1 tea spoon rose essence/cardamom
Preparation:
1.Boil milk and when it starts to boil put vinegar and mix with a spoon. The milk will start to curdle .Rest for two minute.
2. Now sieve the curdled milk using a fine muslin cloth or cheese cloth , filtering the whey completely.
3. Wash thoroughly to remove the vinegar and squeeze the excess water.
4. Gather the four ends of the muslin cloth and tie a knot and hang it for 15 minutes for all the water to drip away.
5. Now take out the paneer from the muslin cloth add semolina and knead well into a smooth pliable dough.
6. Make lemon size balls, gently press it and keep aside.
7. In a vessel put sugar and 4 cups water and boil.till  the sugar melts.
8. Now add the paneer balls and cover and cook for 15 minutes. Keep removing the cover every 2-3 minutes to allow the pressure formed, to escape. After 15 minutes the paneer balls will be almost double in  size. Cook for another 5 minutes and put off flame..
9. Add rosewater/cardamom powder.
Ingredients for Rasmalai:
.1 liter milk
1 teaspoon saffron
1 tea spoon cardamom powder
1 cup sugar
1 tea spoon finely chopped almond
1 tea spoon finely chopped pista
Preparation:

1. Boil the milk till it reduces to less than 3/4 liter

2. Add sugar and boil for two minutes.

3.Add  saffron, cardamom powder. 

4.When this milk comes to room temperature ,lightly squeeze the rasgullas and add to the milk

5.Garnish with finely chopped pista and almonds

6. Refrigerate and serve cold