Rasmalai

Boil 1 lits of milk and add 3-4 tsp of lemon juice to it to make Chennai out of it.

Once the chenna is ready drain it with the help of muslin cloth and allow excess of water to drain from it by keeping heavy weight over it for 5 mins.

Till then take 1-2 tsp of sugar and add some cardamon powder to it and make powder of it.

Once the chenna is cooled take it in a large vessel and start kneading it with hand till it becomes soft and smooth. This will take around 5-7 mins Once you feel that chenna has became soft add 1 tsp of rawa and sugar n cardamon powder to it.

Again knead it for around 10-15 mins to make it more soft and smooth. Make sure that sugar cardamon n rawa get mixed with it properly. Now u can add some yellow food color to the smoothened chenna to giv it a yellow color. After adding the color again knead it for 5 mins

Take a big vessel or pressure cooker add around 100 grm of sugar and water and make sugar syrup of it. Bring it to boil. Sugar syrup should not be very thick.

Make small flattened balls from the chenna n put it in the boiling sugar syrup. And pressure cook it for 5-7 mins on low flame. Make sure that Cooker should not whistle.

Allow it to cool on its own. Once it is cooled u can chk it and your soft spongy flattened rasgullas are ready for rasmalai.

Take remaining 2 lits of milk and bring it to boil. Keep stirring it continuously. Add remaining sugar to it. N keep on low flame. Add remaining ingredients like fennel powder, pistachios, almonds and few kesar strands.

You have to reduce the milk to half of it original quantity. Once the milk is reduced to half of its quantity switch off the flame and allow it to cool.

When this milks is cooled down add the flattened rasgullas to it. Rasgullas should be drained slightly so that the excess of sugar from rasgullas is removed.

Your yummie rasmalai is ready. Garnish it with few more pistachios and almonds and serve it chilled.