Rasmalai - The Best Use of Extra Milk

When I just opened my fridge today, I found that there is lot of milk. Then thought came to me to make the best use of the milk. Rasmalai!!!! Then I reeled my memory those my days in India when my brother Sreenath used to make Rasmalai whenever he came home in holidays. Yes I remember. Let us start..

For Rasmalai you need:

1. One gallon of milk - approx 3.7 liters of milk
2. Lemon juice - 3 tablespoons 
3. Sugar 3 cups
4. Cardamon power - 1 teaspoon
5. Water - 2 cups
6. Dry fruits like almonds, cashews, pista, raisins etc - 1/2 cup each

Procedure:

• Take 2 pots and empty the milk in two equal halves. That means each pot has about 1.8 liters of milk (approx)
• Boil both the pots say A and B
• When the milk in pot A comes to boil add lemon juice. This breaks the milk and the paneer part of the milk separates out.
• Meanwhile continue boiling the milk in pot B till it is reduced to half. Keep it in simmer so that it takes good amount of time without burning the bottom of the pot.
• Let the pot A cool a little. Then filter the paneer from the pot A by using a kerchief or a cotton cloth. Wash the paneer with extra water so that sourness of lemon goes away. Let the water drain completely. It takes about one hour.
• Now spread some oil on the palm and make one-and-half inch long elliptical balls. You can get about 15 to 20 balls.
• Take a pressure cooker and boil 2 cups of water with 1 cup of sugar in it. Now place these balls slowly and close the lid.
• Let the pressure cooker give out 5 to 6 whistles. Off the cooker and let it cool by itself. Before opening the lid let some cold water run down the cooker.
• Put the cooked balls in the pot B when the milk has reduced to half. You can add the water remaining the cooker. Let it cook for 2 minutes in the mixture.
• Add 2 cups sugar and all the dry fruits.
• Add cardamon powder and let it cool. It is best when served chilled.